Roasted Potato Salad

Jill makes the best potato salad based upon a recipe from “The Peachtree Cookbook”. We like it hot so amp up the jalapeno and cayenne. My family had a get together and we almost choked out half the family.
This isn’t that recipe. Tonight I am grilling some chicken that has vinegar and mayo marinade with some spices. I had two Russet potatoes on hand so decided I would whip up a small batch potato salad but instead of boiling, I would go the roasted route.

Ingredients:
2 Russet potatoes
4-7 green onions (diced both whites and greens)
Handful of pickled jalapenos
3-4 tbs of Dukes mayo
1 tsp of Dijon mustard
3 dashes of Tabasco
Juice from half a lemon
Kosher Salt and Pepper to taste

Directions
Dice up the potatoes (skin on) into edible same sized cubes. Roast them in a 400 degree oven for about 40-55 mins. Turn every 15 mins or so.

Mix everything else in a bowl and combine. When the potatoes are done to your satisfaction, pull them out and let them rest until cool. Mix it all together and then season to your taste.