Crispy Potato Salad

Name: Crispy Potato Salad
Ingredients: 2 pounds baby potatoes, halved; 2 tablespoons olive oil; Salt and freshly ground black pepper; Cajun seasoning (optional); 1/2 cup sour cream or Greek yogurt; 1 tablespoon prepared mustard; 1 garlic clove, grated; 2 tablespoons chopped chives or green onions; 3 to 4 cups shredded carrots (optional); 1 tablespoon olive oil (optional); Freshly squeezed lime juice (optional)

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Makes 4 to 6 servings 1x

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Ingredients

2 pounds baby potatoes, halved
2 tablespoons olive oil
Salt and freshly ground black pepper
Cajun seasoning (optional)
1/2 cup sour cream or Greek yogurt
1 tablespoon prepared mustard
1 garlic clove, grated
2 tablespoons chopped chives or green onions
3 to 4 cups shredded carrots (optional)
1 tablespoon olive oil (optional)
Freshly squeezed lime juice (optional)

Instructions

Preheat the oven to 425°F.
In a medium bowl, toss the potatoes in the oil, salt, and pepper (or Cajun seasoning). Arrange in a single layer on a baking sheet and roast in the oven for 30 to 40 minutes, until crispy.
In a separate medium bowl, mix together the sour cream, mustard, garlic, and chives.
Toss the roasted potatoes in the dressing while warm. Serve warm or room temperature.
If using the carrots, toss the shreds in the olive oil and season to taste with lime juice, salt, and pepper. Lay the carrots on the plate and add the potatoes on top! Thank me later.

– Cooking from Scratch: A Careful Selection of Useful Recipes