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Roasted Onion and Red Potato Salad

Total Time: 1 hour plus chilling • Serves: 12

3 pounds Schnucks new red potatoes, unpeeled, larger potatoes cut in half
3 small yellow onions, cut in half
1-1/2 tablespoons Schnucks olive oil
2-1/2 teaspoons salt, divided
2-1/4 teaspoons pepper, divided
1/4 cup plus 1 tablespoon Schnucks apple cider vinegar
1 cup Schnucks real mayonnaise
3/4 cup Schnucks sour cream
1/4 cup plus 2 tablespoons sliced green onions
1/4 red bell pepper, chopped
1-1/2 tablespoons finely chopped fresh rosemary leaves
1-1/2 tablespoons Schnucks Dijon mustard
1-1/2 teaspoons Worcestershire sauce

Preheat oven to 350°F. In large bowl, gently toss potatoes and onions with oil, 1 teaspoon salt and 1/2 teaspoon pepper so as not to break up onion. Transfer potato mixture to rimmed baking pan. Roast 35 minutes or until potatoes are fork-tender.

Let potato mixture stand 10 minutes or until cool enough to handle. Cut potatoes and onions into 1/2-inch wedges; transfer to large bowl. Stir in vinegar; refrigerate at least 45 minutes or up to overnight.

To serve, fold in remaining ingredients, 1-1/2 teaspoons salt and 1-3/4 teaspoons pepper. Makes about 8 cups.

Each serving: about 252 calories, 23 g total fat (15 g saturated), 14 mg cholesterol, 687 mg sodium, 27 g carbohydrate, 3 g fiber, 3 g sugars, 3 g protein