Categories: Potatoes, Salad

Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 lbs small red potatoes , quartered
• 3 tablespoons white wine vinegar
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 1/2 tablespoons Dijon mustard
• 1 -2 garlic clove , minced

Directions

1. Preheat oven to 400°.

2. Combine the first 4 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.

3. Bake for 50 minutes or until tender, stirring after 25 minutes.

4. Whisk together the vinegar and remaining ingredients.

5. Drizzle parsley mixture over potatoes, tossing gently to combine.

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