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.