2 1/2 lbs. sm. red potatoes
1 clove garlic or 1/8 tsp. garlic powder
5 tbsp. olive oil, divided
1 1/2 tbsp. red wine vinegar
1 tbsp. grainy mustard
2 tsp. minced chives
1 tsp. rosemary
Salt and freshly ground pepper to taste

Preheat oven to 425 degrees. Scrub potatoes, cut into quarters and place in a single layer in a baking dish. Mix together 3 tablespoons of the olive oil with garlic, salt and pepper and scatter over potatoes. Toss and roast 30-40 minutes, tossing every 10 minutes.

Beat the vinegar and mustard and whisk in remaining olive oil until smooth. Add roasted potatoes and herbs, cool to room temperature and serve. Serves 6.