Death By Potato Salad

Makes 6 servings

• 2 1/2 pounds small Red Bliss or Yukon Gold potatoes
• 3 garlic cloves, chopped
• 5 tablespoons olive oil
• Kosher salt and freshly ground pepper to taste
• 1 1/2 tablespoons red-wine vinegar
• 1 1/2 tablespoons whole grain mustard
• 1 tablespoon chopped green onions
• 2 teaspoons minced chives
• 1 teaspoon finely chopped fresh rosemary

Preheat the oven to 425 degrees. Scrub the potatoes and cut them in quarters or, in eighths (but try to cut them into even sizes). Place them in a single layer in the baking dish.

Scatter the garlic, 3 tablespoons of the olive oil, and the salt and pepper over the potatoes, and toss. Roast for 30-40 minutes, tossing gently every 10 minutes.

Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and oil. Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and mix gently. Season, if desired, with additional salt and pepper, and cool to room temperature. Just before serving, fold in the green onions, chives, and rosemary.