Roasted Potato Salad

By charlotteh371

Ingredients

• 2 pounds tiny new red potatoes, halved or quartered
• 6 cloves garlic, halved
• 6 tablespoons olive oil
• Salt and pepper
• 2 ½ cups chopped celery
• 3 tablespoons lemon juice
• 1 tablespoon Dijon-style mustard
• Paprika

Preparation

Step 1

Directions
Step 1
Preheat oven to 425°F. In a shallow roasting pan toss together potatoes, garlic, 1/4 cup of the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast, uncovered, 30 minutes or until very tender and brown, stirring twice. Remove; let cool. Place in a large bowl.

Step 2
Add celery to potatoes. In a small bowl whisk together lemon juice, remaining oil, the mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add to potato mixture; toss to coat. Sprinkle with paprika. Serves 6.