Chef Jeffery Jake contributed this tasty, updated potato recipe, which works both as a picnic-style salad or a hot side dish with roast meat or chicken.
Position a rack in the lower third of the oven and preheat to 375 F.
Toss the potatoes with the lemon olive oil, and salt and pepper to taste. Spread on a baking sheet and roast until potatoes are crispy and easily pierced with a knife.
Transfer potatoes to a bowl and add the remaining ingredients. Toss to coat and check seasoning. Serve warm or hot.