Roasted Potato Salad

• 1 large russet potato, or 2 small russet potatoes
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried thyme
• 1/4 teaspoon of sea salt
• 1/4 cup of mayonnaise
• 1 tablespoon of Dijon mustard
• I tablespoon of sweet green tomato relish (you can sub sweet pickle relish if needed)
• 1 teaspoon of dried garlic granules
• 1 teaspoon of dried onion granules
• 4 green onions, both white and green parts, sliced very thinly

Directions
Heat your toaster oven to 400 degrees F. Cut the potato (with its skin on) into 3/4 inch cubes. Put them into a casserole dish along with the extra virgin olive oil, sea salt, dried rosemary and dried thyme. Toss to coat well and evenly distribute the herbs. Put the potatoes into the toaster oven and cook until golden brown and soft; this should take about 30 minutes.
Make the sauce while the potatoes are cooking. Combine the mayonnaise, Dijon mustard, green tomato relish, dried garlic granules and dried onion granules in a medium to large mixing bowl. Stir until everything is well-combined. Put the cooked potatoes, while they are still hot, into the mixing bowl. Stir gently, so that you do not break the potato cubes. Let the potato salad cool slightly before adding the sliced green onion and gently stirring.
This roasted potato salad can be eaten warm or chilled for later use.  Use this dish anywhere you would use regular potato salad; using it as a side dish for burgers or fried chicken would be a natural match. This roasted version also makes a great side dish for roasted chicken or roasted leg of lamb.