Roasted Tri-Colored Potato Salad
"Mix red, white and sweet potatoes to create this twist on traditional potato salad. Roast the sweet potatoes separately from the other potatoes, as they will be done first...."
INGREDIENTS
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1 pound Yukon Gold potatoes (unpeeled), cut into  1/2-inch pieces
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1 pound baby red potatoes (unpeeled), cut into  1/2-inch pieces
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1 pound sweet potatoes (unpeeled), cut into  1/2-inch pieces
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3 cloves garlic, peeled and finely chopped (divided)
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3 tablespoons extra-virgin olive oil (divided)
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Dressing:
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1 teaspoon dried thyme or 1 tablespoon fresh
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 1/2 teaspoon black pepper
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1 teaspoon salt
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 1/4 cup white wine vinegar
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 1/4 cup chopped white onion ( 1/4-inch dice)
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2 teaspoons Dijon mustard
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3 tablespoons mayonnaise
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 1/2 cup extra-virgin olive oil
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 1/4 cup finely chopped Italian parsley (or other fresh herbs of your choice)
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