Roasted Potato Salad with Dijon-Herb Dressing

Ingredients

• 0.3 teaspoon pepper black
• 1.5 tablespoons dijon mustard 
• 2 tablespoons chives fresh chopped
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons olive oil 
• 2 pounds potatoes red quartered
• 0.5 teaspoon salt 
• 3 tablespoons citrus champagne vinegar 

Equipment

• oven
• whisk
• roasting pan

Directions

1. Preheat oven to 40
2. Combine first 4 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
3. Bake at 400 for 50 minutes or until tender, stirring after 25 minutes.
4. Combine the chopped parsley and remaining ingredients, stirring with a whisk.
5. Drizzle the parsley mixture over potatoes, tossing gently to combine.