Roasted Potato Salad

I love potato salad but I get frustrated when I boil potatoes, add all the stuff and then the potatoes fall apart!  I want chunks of potatoes, people!  If you feel the same way, here's the solution:  roast the potatoes!!!  Roasted potatoes get crispy and brown and when you add the other ingredients and toss they don't fall apart!  Feel free to try it with any potato salad recipe you have but here's the recipe I used. 

Roasted Potato Salad (adapted from myrecipes.com)

2 lb. red potatoes, cut into bite sized chunks

2 T. extra virgin olive oil, divided

4 garlic cloves, minced

1/2 t. dried thyme

3/4 t. salt, divided

3/4 t. pepper, divided

1 1/2 T. white wine vinegar

2 T. minced shallot

2 t. Dijon mustard

2 T. fresh parsley, chopped

Preheat the oven to 400.  Spray a large baking sheet with cooking spray and set aside.  In a large bowl place the potatoes, 1 T. olive oil, garlic, thyme, 1/2 t. salt and 1/2 t. pepper and toss to combine.  Arrange the potatoes in a single layer on the prepared baking sheet and bake for 30-40 minutes, tossing after 20 minutes.  You want the potatoes to be a little browned and crispy.  

Combine the remaining 1 T. olive oil, remaining 1/4 t. salt, remaining 1/4 t. pepper, vinegar, shallot, mustard and parsley in a small bowl and whisk to combine.  When the potatoes are cooked, drizzle the dressing over the top and toss gently to combine.  Serve hot or at room temperature.

8 servings (156 calories each serving) according to my calculator on loseit.com