Roasted Potato Salad

The Record’s “Recipe of the Week”:
Roasted Potato Salad by Macey Simmons

5-6 potatoes, washed & chopped into small, bite-sized pieces, leaving skins on
Olive oil
Fresh parsley, chopped (or use Italian seasoning)
2 stalks celery, chopped
1 cup chicken, fully cooked, cut into same-sized pieces as potatoes (leftovers work great for this)
Mustard
Mayonnaise

Coat the potatoes with just enough olive oil to lightly coat. Spread them on a baking sheet in a single layer. Sprinkle with the parsley or seasoning. Bake at 350° for approximately 1 hour.

Let cool on the sheet pan until near room temperature, then place in the refrigerator to completely cool.

Add the celery, chicken, and enough mustard and mayonnaise to moisten the salad. Add more seasoning if necessary.