Roasted Potatoe Salad

Serves 4

Peel potatoes, cut into salad sized pieces and toss lightly with olive oil, salt and a generous amount of pepper. Spread the pieces on a cookie sheet and roast in a 350° oven for about 20 minutes or until tender when stuck, stirring occasionally.

• 6 medium potatoes
       white and/or sweet potatoes
• olive oil
• salt and pepper

Let the potatoes cool until slightly warm, then dress lightly with the remaining ingredients. If refrigerating, microwave for a little to bring to same slightly warm temperature to serve.

• 1 soup spoon mayonaisse (about 2 Tbs.)
• about the same amount lemon juice
• 3-4 finely sliced scallions

My masseuse, who shared the idea for this salad with me, made it with yams, but I used 4 white potatoes and 1 yam because that's what I had on hand. Ben and Nissen both gave it rave reviews.