Roasted Potato and Cucumber Salad | Oklahoma State University

Ingredients

• 2 pounds small or medium red potatoes, scrubbed, dried and halved or quartered if large
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup mayonnaise
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon celery seeds
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1/8 teaspoon crushed red pepper
• 1 teaspoon finely chopped fresh oregano
• 1 teaspoon minced fresh parsley
• 1 English cucumber, thinly sliced
• 1/2 cup thinly sliced red onion
• 1/2 cup chopped fresh parsley