Everyone's Favorite Roasted Potato Salad
Pairs well with Wild Vines^® Raspberry Zinfandel
Serves 4

For the Potatoes
1 1/2 lb. Small red new potatoes
3T Olive oil
1/2 t Salt
1T Fresh parsley, chopped
1T Fresh cilantro, chopped
For the Dressing
1T Dijon mustard
3T White wine vinegar
1T Fesh lemon juice
1/4t Sugar
1/4C Olive oil

Preheat the oven to 350 degrees.
For the dressing: Mix the mustard, vinegar, lemon juice, and sugar in a bowl. Mixing continuously, slowly drizzle in the olive oil until the dressing is smooth. Set aside.
For the potatoes: Halve each of the potatoes and put them in a bowl. Drizzle all with the olive oil and sprinkle with the salt. Toss well. Place all of the potatoes in one layer on a baking sheet. Roast in oven until tender (about 35 minutes). After they're cooked, transfer the potatoes to a large bowl, let cool, and toss with the dressing. Serve at room temperature.