SALAD: Rosemary Roasted Potato Salad

2 lbs. Red Potatoes, halved
¼ cup Grapes & Olives On Tap Rosemary Olive Oil
6 Garlic Cloves
1 tsp. chopped fresh Rosemary
2 tsp. Dijon mustard
2 tsp. Lemon Juice
Chopped Parsley
Salt

Toss halved potatoes with Rosemary Olive Oil, garlic cloves and chopped
rosemary. Roast at 400°F for 25 minutes. Toss with Dijon mustard, lemon juice, chopped parsley and salt. Serve.