ROASTED THREE POTATO SALAD

2 1/2 pounds potatoes, red, white and Yukon Gold
Vegetable cooking spray
2 tablespoons olive oil
1 1/2 teaspoons lemon pepper seasoning
1 cup red onion, diced
3/4 cup celery, sliced
1/4 cup fresh parsley, chopped
1/2 cup ready prepared honey-mustard dressing

Lightly spray shallow baking pan with cooking spray. Cut potatoes into chunks about 1 1/4-inches in size. Arrange potatoes in single layer on baking pan. Sprinkle with olive oil and lemon pepper seasoning, tossing to coat potatoes.

Bake at 425 degrees until potatoes are tender and golden, about 30 to 40 minutes stirring half-way through cooking time. Remove from oven and cool 10 minutes.

Transfer potatoes to a bowl. Add remaining ingredients and toss gently. Store covered in refrigerator.

Let stand at room temperature before serving.

Makes 8 to 10 servings.

Category:  Salads, Potato, Pasta
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