Browned potatoes give this dish a heartier taste than typical potato salads. Use any of your favorite herbs in place of the parsley and chives.
Preheat oven to 400°.
Combine first 4 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 50 minutes or until tender, stirring after 25 minutes.
Combine the chopped parsley and remaining ingredients, stirring with a whisk. Drizzle the parsley mixture over potatoes, tossing gently to combine.
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