Roasted Potato Salad With Dijon-Herb Dressing

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Browned potatoes give this dish a heartier taste than typical potato salads. Use any of your favorite herbs in place of the parsley and chives.
== Ingredients ==
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 pounds small red potatoes, quartered
* Cooking spray
* 3 tablespoons white wine vinegar
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh chives
* 1 1/2 tablespoons Dijon mustard
* 1 garlic clove, minced
== Directions ==
# Preheat oven to 400°.
# Combine first 4 ingredients in jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
# Bake at 400° for 50 minutes or until tender, stirring after 25 minutes.
# Combine vinegar and remaining 4 ingredients, stirring with a whisk.
# Drizzle parsley mixture over potatoes, tossing gently to combine.
Yield: 6 servings (serving size: 1 cup)
Category:Roasted Recipes
Category:Low-calorie Recipes
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