Roasted Potato Salad

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 3⁄4 cup mayonnaise and 1⁄4 cup Dijon mustard)

1⁄2 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 350º 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