This one takes a little longer, so probably better suited to the weekend.
1 ½ lb. red potatoes, each cut into 8 wedges – leave skin on
1 Tablespoon fresh rosemary, chopped
2 teaspoons olive oil
1 teaspoon paprika
½ cup mayo
1 tablespoon red wine vinegar
1 ½ teaspoons Dijon mustard
¼ teaspoon coarsely ground black pepper
½ cup diced red onion
½ cup chopped Italian parsley
Preheat oven to 425 F.
Coat a roasting pan with cooking spray, or grease pan, or line with foil
In the roasting pan, toss potato wedges, rosemary, oil, and paprika until potatoes are well coated.
Roast 40 minutes, or until tender – turning occasionally.
Let cool to room temperature.
Meanwhile – in a large bowl, whisk together mayo, vinegar, mustard, and pepper.
Add cooled potatoes, onion, and parsley.
Gently toss to combine.
Makes 6 servings.
