ROASTED POTATO SALAD

Name: ROASTED POTATO SALAD
Ingredients: 3 ½ pounds multi-color baby potatoes, cut in half (or bite-size pieces about the size of a walnut); ¼ cup olive oil; 1-2 teaspoons salt; ½-1 teaspoon black pepper; 1 large sweet onion, chopped; 1 small green pepper, finely chopped; ⅓ cup parsley leaves, chopped; 12 eggs, hard boiled, peeled and rough chopped; 1 ½ cups Hellmann’s Light Mayo; 2 teaspoons Dijon mustard; 1 tablespoon cider vinegar; 2 tablespoons chives, chopped

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Instructions: Preheat oven to 400 degrees and line a large, rimmed baking sheet with foil. Place your potatoes on the baking sheet and very generously drizzle

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Ingredients

3 ½ pounds multi-color baby potatoes, cut in half (or bite-size pieces about the size of a walnut)
¼ cup olive oil
1-2 teaspoons salt
½-1 teaspoon black pepper
1 large sweet onion, chopped
1 small green pepper, finely chopped
⅓ cup parsley leaves, chopped
12 eggs, hard boiled, peeled and rough chopped
1 ½ cups Hellmann’s Light Mayo
2 teaspoons Dijon mustard
1 tablespoon cider vinegar
2 tablespoons chives, chopped