Roasted Potato Salad

1 clove garlic, minced
5 tbs. olive oil, divided
3/4 tsp. dried rosemary
1/2 tsp. salt
1/2 tsp. Tabasco Pepper Sauce
4 large baking potatoes, cut into 1-inch pieces
1 1/2 tbs. red wine vinegar
1 tsp. Dijon mustard
2 green onions, minced

Combine garlic, 3 tablespoons oil, rosemary, salt, and Tabasco Pepper Sauce.
In a 13x9x2-inch baking dish combine potatoes with oil mixture. Roast in preheated 425 oven for 30-40 minutes., stirring every 10 minutes.
Whisk together remaining oil, vinegar, and mustard. Stir in potatoes. Cool. Fold in onions.

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