Summer Potato salad #salad #mediterranean

Ingredients
700g Baby potatoes
3 tbsp Vegetable oil
1 tsp Garlic powder
Salt to taste
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60g Kalamata olives, pitted and halved
40g Sun-dried tomatoes, chopped
60g Roasted red peppers, chopped
1 Red onion, sliced
Fresh basil, leaves
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Dressing:
2-3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp honey
Salt, black pepper to taste

1. Preheat oven to 425°F (220°C).
2. Mix potatoes with oil, salt, pepper and garlic powder.
3. Bake for 30-35 minutes.
4. Chop all the vegetables and combine with potato in a large mixing bowl when they are ready.
5. In a small bowl or jar, whisk together 2-3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp honey, salt, pepper and 1 tbsp Dijon mustard.
6. Pour the dressing over the mixture and toss gently.

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