Creamy Roasted Potato Salad


8 medium red potatoes (about 2 pounds), cut into quarters.
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup low fat mayonnaise
2 hard-boiled large eggs, chopped
2 TBSP dill pickle relish
3 tablespoons dill pickle juice
1 tablespoon spicy brown mustard


Preheat oven to 425 deg. Place the first five ingredients in a large bowl; toss to coat. Sprinkle evenly on a baking sheet with sides. Roast potatoes, uncovered, 20 to 25 minutes or until tender, turning once. Cool. Place in a large bowl. In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.