Roasted Creamy Potato and Onion Salad

• 3 lbs small red potatoes (peeled or unpeeled and cut into 8 wedges)
• 2 medium onions, cut into quarters (cut into 4 pieces)
• 1 teaspoon garlic powder (or use about 2 tablespoons fresh minced garlic)
• 13 cup olive oil
• 1 12 tablespoons seasoning salt (or to taste)
• 2 teaspoons fresh ground black pepper (or to taste)
• 12 cup mayonnaise
• 12 cup sour cream
• 14 cup lemon juice
• 3 tablespoons chopped fresh chives (or use 3 green onions, finely chopped)
• 14 cup chopped fresh parsley
• 2 tablespoons capers (optional)
• salt and pepper

1. Set oven to 400 degrees.
2. Prepare a 15 x 10-inch baking sheet.
3. In a large bowl toss the wedges with the onion quarters, garlic powder or fresh garlic, seasoned salt, pepper and olive oil; toss well to coat.
4. Place mixture into the baking sheet.
5. Bake for about 30 minutes, or until tender and browned; cool and drain oil.
6. In a small bowl whisk together mayo, sour cream and lemon juice.
7. In a large glass bowl combine the cooled potato/onion mixture with chives, parsley and capers (if using) mix to combine.
8. Pour the mayo mixture over and toss well to coat.
9. Season with more salt and pepper to taste.
10. Cover and chill for about 2 hours or more before serving.

red potatoes, onions, garlic, olive oil, salt, fresh ground black pepper, mayonnaise, sour cream, lemon juice, fresh chives, parsley, capers, salt

Taken from www.food.com/recipe/roasted-creamy-potato-and-onion-salad-170141 (may not work)