What I ate: Spanish Roasted Potato Salad

If you have ever dreamed of losing friends quickly, 

clearing a bus so as to have your choice of seats 

or protecting your family from vampires, 

this potato salad is for you. 

After Oma's Potato Salad was such a surprising hit,

we knew that food52 was a sure bet when looking for another take on the old favourite.

Not only is the Spanish Roasted Potato Salad delicious,

it is incredibly easy - seriously, it was even easier than Oma's.

Preheat oven to 400 degrees. 

Wash and chop your potatoes into halves and quarters.

Toss with olive oil, salt and pepper.

Place potatoes in a single layer on a baking sheet.

Roast for 40 minutes flipping twice.

While the potatoes are roasting, throw together your dressing.

Chop up the insane amount of garlic, and then if you're like Jack, add an extra clove.
Combine lemon juice, oil, dijon, mayo and garlic in a bowl. 

Let the potatoes cool, then add the dressing and toss - donzo.

Yeah, it's that easy.

We ate ours with sides of breaded zucchini and garden salad.

Notes

I added some fresh parsley and chopped green onion for a splash of colour

it ended up tasting pretty good, I'd suggest adding some to yours too.

Avoid this recipe if you're planning a romantic evening,

you'll end up with a delicious evening 
-but everything else will be put on hold.

This dressing will also double seamlessly 
as a sauce for homemade shawarma.