Roasted Potato Salad

Serves 4 as a side

• 1 pound yukon gold potatoes, unpeeled and cut into bite-sized pieces
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp salt

Herb sauce

• 1/2 cup diced fresh parsley
• 1/2 cup green onions, sliced small
• 1 clove garlic, minced
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp water
• 1 tsp lemon juice

Preheat oven to 400 degrees.

Toss potatoes with olive oil, paprika, and salt until potatoes are covered. Transfer potatoes to a baking sheet in a single layer and bake for 25 minutes, flipping them half way through. 

Meanwhile, combine all herb sauce ingredients, mix well, and set aside.

Once the potatoes are done cooking, let them cool for about 10 minutes then transfer potatoes to a large bowl. Cover potatoes with the herb sauce and toss until well coated. Add pepper and additional salt if desired. 

Place potato salad in the fridge for at least 1 hour before serving.