1-½tablespoonsItalian seasoning, such as Rosa Maria
salt and pepper to taste
7chopped green onions
3tablespoonchopped fresh parsley
Preheat the oven to 425ºF.
Wash potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible.
2 pounds small red potatoes
Add olive oil and toss to coast. Sprinkle with Italian seasoning and mix well.
1 tablespoon olive oil, 1-½ tablespoons Italian seasoning
Bake on a sheet pan lined with parchment paper, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.
Mix the mayonnaise and remaining spices together and season with salt and pepper to taste.
½ cup mayonnaise, ½ teaspoon celery seeds, ½ teaspoon dry mustard, salt and pepper to taste
Gently mix the mayonnaise mixture, the roasted red potatoes, green onions, and parsley.
7 chopped green onions, 3 tablespoon chopped fresh parsley
Serve immediately or refrigerate until chilled.
The salad can be served warm (immediately after roasting the potatoes) or cold, so if you plan to serve it cold you will need to chill either the potatoes before or the whole salad after mixing.You do not have to use red potatoes in the recipe, but whichever type of potatoes you use should be roasted rather than boiled for the best result.