Mustard-Vinaigrette Roasted Potato Salad
"Skip the mayo and the dairy in an updated version of potato salad that's sure to be a hit at your next picnic. Serve it warm the day it's made, or let the flavors deepen in the refrigerator overnight...."
INGREDIENTS
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2 lb small red potatoes, unpeeled, quartered
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3 cloves garlic, sliced
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1/4 cup extra-virgin olive oil
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1 teaspoon fresh chopped parsley
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Sea salt and freshly ground pepper, to taste
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2 teaspoons country-style Dijon mustard
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Juice of 1 medium lemon (2 to 3 tablespoons)
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1 teaspoon honey
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