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Spanish Roasted Potato Salad
1 pound pound small Potatoes (white or red)
3 tablespoons Olive Oil
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
4 cloves of Garlic finely chopped
4 tablespoons Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl.
Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer.
Bake the potatoes for 60 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven
and allow to cool.
In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard.
Mix and pour over the cooled potatoes.