Ditch the bland potato salad this summer. For this version, I roast the potatoes and then toss them in a tangy and spicy sauce.
1) Dice potatoes and toss with olive oil and salt. Roast at 400 degrees for about an hour, stirring halfway through.
2) Mix all the sauce ingredients together in a big bowl. Stir in roasted potatoes and diced celery.
3) Let sit overnight if possible or just chill for a few hours.