Roasted Potato Salad with Ancho-Cumin Vinaigrette

Ancho-Cumin Vinaigrette:

1. In blender or food processor, blend orange juice, mustard, cumin, orange zest, salt, honey, and chile powder.

2. With motor running, slowly drizzle in oil until emulsified.

Yield: 3/4 cup

Roasted Potato Salad:

1. Preheat oven to 425°F.

2. In large bowl, whisk together mustard, oil, basil, marjoram, oregano, thyme, and garlic. Add potatoes and toss until well coated.

3. Spread potatoes in one layer on sheet pan; cover with foil. Roast 20 min. Remove foil, lower heat to 350°F and roast, turning occasionally with spatula, about 25 min. or until browned and cooked through. Cool.

4. In large bowl, toss potatoes, corn, artichokes, bell peppers, olives, cilantro, and parsley with 3/4 cup dressing until well coated. Season with salt.