Roasted Potato Salad

Ingredients:

3 pounds baby red potatoes diced into 1/2″-3/4″ pieces

2 tablespoons light flavor olive oil

2 teaspoons kosher salt adjust to taste

1 teaspoon freshly cracked pepper adjust to taste

6 hard-boiled eggs see note below

½ cup olives roughly chopped

Dressing:

1 cup mayonnaise

2 teaspoons dijon or plain mustard

2 tablespoons dill pickle relish or chopped pickles with a bit of pickle juice

¼ teaspoon seasoning salt

¼ teaspoon granulated garlic or garlic powder

¼ teaspoon dried dill

2 tablespoons chopped fresh Italian parsley for garnish

2 tablespoons thinly sliced green onions for garnish