Spanish Roasted Potato Salad

• 1 pound pound small Potatoes (white or red)
• 3 tablespoons Olive Oil
• 1 1/4teaspoon Salt
• 1/2teaspoon Ground Black Pepper
• 4 Cloves of Garlic finely chopped
• 4 tablespoons Mayonnaise
• 1 tablespoon Lemon Juice
• 1 teaspoon Dijon Mustard

A smart play on Spanish patatas bravas -- fried potatoes with a garlic mayonnaise. Instead of frying the potatoes this healthier alternative has you roast them.

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 40 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.