Roasted Garlic Potato Salad


1 head of garlic
2 Tbs. lemon juice
1 Tbs. Dijon mustard
1/2 cup olive oil
1/4 cup snipped chives
1/4 cup chopped oregano (or other herb of choice, such as basil or
parsley)
about 1 1/2 lbs. new potatoes, preferably waxy, boiled until tender and
cooled

To roast the garlic, slice off the top (stem end) and wrap in foil with a spot of oil. Roast at 350 for about 45 minutes. Cool and squeeze out the softened flesh. Whisk the garlic with the lemon and mustard, then add the oil. Dress the potatoes, add the herbs, and salt and pepper to taste.