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