Roasted Rosemary Potato Salad

Ingredients:
- 2 pounds Red Potatoes, Quartered
- 2 Tablespoons Olive Oil
- 1 Tablespoon Salt
- 1 teaspoon Pepper
- 1 cup Mayonnaise
- 2 Tablespoons Fresh Rosemary, Chopped
- 1 Tablespoon Dijon Mustard
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1/2 teaspoons Sugar

Directions:
- Preheat oven to 400°
- Cut potatoes in quarters. Place on a lined baking sheet.
- Drizzle with olive oil, sprinkle with 1 teaspoon of salt (or more) and 1/2 teaspoon of pepper.
- Smoosh around on pan until well-coated. Put in oven for 30-40 minutes or until beginning to brown and fork-tender. Cool.
- Mix dressing in a large bowl by mixing the last 6 ingredients together well. Toss potatoes on top of dressing and stir to coat! My FAVORITE ever potato salad!