I sort of "invented" this recipe based on a salad we had at a little, short lived gourmet grocery store in Miami in the 80's.
2 pounds red (new) potatoes
about 3 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 3β4 cup mayonnaise and 1β4 cup Dijon mustard)
1β2 teaspoon garlic powder
2 chopped green onions
2 stalks celery, small dice
chopped fresh parsley
Directions:
Roast potatoes in a shallow roasting pan, tossed with olive oil, salt and dried herbs baked at 350ΒΊ for about 30 minutes, stirring often.
Cut warm or room temperature potatoes into quarters.
Combine with dressing, onions, parsley and celery. Chill or serve warm.
-Kate