Spanish Roasted Potato Salad, food52

  • Food521pound pound small Potatoes (white or red)
  • tablespoons Olive Oil
  • 1 1/4 teaspoons Salt
  • 1/2 teaspoon Ground Black Pepper
  • Cloves of Garlic finely chopped
  • 4 tablespoons Mayonnaise
  • tablespoon Lemon Juice
  • teaspoon Dijon Mustard
  1. Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
  2. Serves 3-4