Warm-Roasted Potato Salad

Preheat oven to 425ºF (220ºC).

Toss potatoes with olive oil, salt and rosemary.

Spread in single layer on large parchment paper-lined baking sheet; roast in oven for about 1 hour and 15 minutes or until tender and golden.

Meanwhile, finely chop onions, olives, tomatoes and capers; place in small bowl.

Add garlic; set aside.

In liquid measure, whisk vinegar with mustard, salt and pepper.

Gradually whisk in oil in thin steady stream until thickened and blended. Whisk in olive mixture.

(Make-ahead: Cover and refrigerate for up to 4 hours; bring to room temperature. Whisk to recombine.)

Toss potatoes with dressing and sprinkle with parsley. Serve warm.