Tremont 647 Roasted Potato Salad

• 8 medium red potatoes (2 lbs)
• 1 T olive oil
• 1 T paprika
• 1 T chopped fresh rosemary
• 1 medium red onion, diced
• 1 bunch scallions, chopped
• 1/4 cup roughly chopped pitted nicoise olives
• 1/3 cup fresh basil, chopped
• 3/4 cup mayonnaise
• 2 T white balsamic vinegar
• 1 1/2 T Dijon mustard
• Salt and pepper to taste

1. Set oven to 400
2. Cut each potato into eight wedges and place in large bowl
3. Add oil, paprika and rosemary and toss to combine
4. Spread the potatoes in a single layer in a shallow roasting pan
5. Bake for 40 minutes or until tender
6. Shake the pan and turn the potatoes occasionally to loosen them from the pan
7. Cool to room temp
8. Combine the potatoes, onions, scallions, olives and basil in a large bowl
9. Whisk the mayonaise, vinegar, mustard, salt and pepper in another bowl until blended
10. Add to the salad and toss to combine

red potatoes, olive oil, t, t, red onion, scallions, nicoise olives, fresh basil, mayonnaise, t, t, salt

Taken from www.epicurious.com/recipes/member/views/tremont-647-roasted-potato-salad-50054098 (may not work)