Roasted Red Potato Salad

• 2 pounds medium-small red potatoes, quartered
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon cayenne pepper, plus more for garnish
• 1/2 teaspoon garlic powder
• 1/3 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 4 hard-cooked eggs, chopped

1. Preheat the oven to 375F.
2. Put the potatoes on a baking sheet and drizzle with the olive oil.
3. Season with salt and pepper to taste, the cayenne pepper, and the garlic powder.
4. Roast until tender, about 35 minutes.
5. Set aside to cool slightly.
6. Combine the mayonnaise, mustard, relish, and 3 of the chopped eggs in a large bowl.
7. Toss the potatoes with the dressing.
8. Garnish with the remaining chopped egg, and a pinch of cayenne pepper for good measure.

red potatoes, extra virgin olive oil, kosher salt, cayenne pepper, garlic, mayonnaise, yellow mustard, sweet pickle, eggs

Taken from www.epicurious.com/recipes/food/views/roasted-red-potato-salad-375965 (may not work)