When dining with friends this past week, our host made this potato salad on the fly. I loved it enough to beg the recipe and to get everyone to wait about eating until I could snap photos.
These potatoes were grown in the garden and have been waiting patiently for their turn to make it to the dining table. Here's his recipe.
Preheat oven to 350 degrees.
Wash the potatoes well and cut them into 1 inch chunks. Drizzle with olive oil and sprinkle with salt and pepper. Let the potatoes roast for about 45 minutes. During that 45 minute time, stir them around every 15 minutes or so.
Remove from oven and spoon into a serving bowl. Sprinkle with lots of chopped green onions and chives. Top with about a quarter cup of sour cream and 2 T. butter.
Brought to the table for serving, this made a lovely presentation. THEN, he mixed all the ingredients together. WAIT. Time for another picture!