I have been making this salad for years and I'm always asked to bring it to BBQs and parties. I started roasting the potatoes because I hated peeling them before boiling! Roasting them brings out the flavor of the potatoes and it made the salad even better than before. —Leith Devine
potatoes, yukon gold or other thin-skinned
low fat sour cream or yogurt
sweet onions, finely chopped (soak onions in cold water to reduce bite if desired)
Preheat oven to 350 degrees. Wash potatoes and place in a baking dish. Put the oil over the potatoes, coating thoroughly. Bake for 45 minutes-1 hour until potatoes are tender but not mushy. Refrigerate until cool.
Make the dressing: Add the sour cream, mayonnaise, mustard, all the seasonings, and the chopped vegetables. Stir thoroughly to blend and adjust seasoning to taste as necessary. Add the bacon if using. Refrigerate.
When the potatoes are cool, remove the skins if desired by easily pulling them away from the potato. The skins can be left on; I usually leave on the skins of a few potatoes. Cut potato in half, then into batons, then into 1 inch chunks.
Test seasoning on the dressing ad adjust if necessary. Add the potato chunks and stir to mix thoroughly.