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Roasted Potato Salad

2 pounds red (new) potatoes
about 3 - 4 tablespoons olive oil
1 teaspoon salt
2 tablespoons dried Italian herbs

3:1 ratio of mayonnaise to Dijon mustard
(for about 2 pounds of potatoes, use maybe 3⁄4 cup mayonnaise and 1⁄4 cup Dijon mustard)
1⁄2 teaspoon garlic powder

2 chopped green onions
2 sticks chopped celery

Roast potatoes tossed with olive oil, salt and dried herbs in a roasting pan at 350º for about 40 minutes, stirring often.

Cut warm potatoes into quarters.
Combine with dressing, onions and celery. Chill or serve warm.

Note: I sometimes bake small red potatoes or fingerling potatoes this way to serve with dinner.