Roasted Red (New) Potato Salad

• 1 lb red potatoes ("new potatoes", about golf ball size, not much bigger Whatever size, try to have them all about th e)
• 1 tablespoon olive oil
• 1 dash garlic powder
• 1 tablespoon chopped parsley (stems removed)
• 1 scallion, sliced thinly (both green and white parts)
• 1 tablespoon dill pickle, chopped finely (I like Clausen)
• 1/4 cup sour cream
• 1/2 teaspoon sugar
• 1 tablespoon red wine vinegar
• 1/4 teaspoon celery seed
• salt and pepper
• chopped black olives (optional)
• finely chopped red bell pepper (optional)

1. Heat oven to 400u0b0F.
2. Scrub, but don't peel the potatoes.
3. Mix olive oil and garlic powder.
4. Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
5. Bake about 25 minutes, or until just fork tender.
6. Don't overcook!
7. Remove to a dish or rack to cool.
8. Add the dressing when they're warm, but not hot.
9. For dressing: Add sugar to vinegar; stir to dissolve.
10. Add sour cream and celery seed, and stir until smooth.
11. Stir in scallions and parsley.
12. Cut potatoes into bite-size pieces (about 8ths).
13. Carefully stir in potatoes.
14. Chill at least one hour.

red potatoes, olive oil, garlic powder, parsley, scallion, dill pickle, sour cream, sugar, red wine vinegar, celery, salt, black olives, red bell pepper

Taken from www.food.com/recipe/roasted-red-new-potato-salad-62021 (may not work)