• Start by choosing about 1-2 potatoes per person, depending on the size of the potato.
• Wash and peel the potatoes.
• Cut them up into bite sized chunks.
• Toss with a little olive oil and spread across a cookie sheet.
• Roast at 375 – 400° for 15 minutes.  Give the potatoes a little toss.
• Rotate the pan in the oven and roast for another 10-15 minutes, until lightly browned and soft enough for a fork to pull through.
• Let cool on the pan.
• Once cooled, place in a bowl and put in the refrigerator for about an hour before mixing together.
•  In a separate bowl, add two spoonfuls of your mayo.
• Add two teaspoons of apple cider vinegar, 1 tablespoon of Annie’s Honey Mustard (or your favorite mustard) and about 3 teaspoons of dried parsley, or use fresh parsley and chop up a small bunch.
• Mix all together
• Spoon over the cooled potatoes.
• Toss until all potatoes are coated.
• Return to the fridge and let all the flavors combine.

Optional: chopped green onion