10-12 medium sized russet potatoes, chopped into bite sized chunks
2 tbsp. olive oil
salt and pepper
2 large hard boiled eggs, chopped

Preheat oven to 375°F

Wash and then chop potatoes into bite sized chunks and place on a non-stick baking sheet. Add olive oil, salt and pepper and coat with your hands until completely covered. Place in preheated oven and roast for 40 minutes or until soft and golden brown.

Boil 2 large eggs until firm in middle and set aside to cool.

DIJON VINAIGRETTE DRESSING:

1/2 cup olive oil
2 1/2 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tbsp. brown sugar
1/2 tsp. lemon juice
1 clove garlic, chopped
1 small onion, finely chopped
1/2 cup green onion, chopped
1/4 cup roasted red pepper, finely chopped

Combine olive oil, Dijon mustard, salt, pepper, garlic powder, brown sugar and lemon juice into a medium sized bowl and whisk for 1 minute. Add remaining ingredients and set aside.

Once the potatoes are done combine them, along with the hard boiled eggs and Dijon vinaigrette in a large bowl until mixture is completely covered. Cover with foil and chill for 2 to 3 hours.

Note: You may use less vinaigrette if you feel this is too much for the quantity of potatoes you've roasted. This dressing is also great for pasta or green salad!

Submitted by: Elizabeth Reynolds