Tonight's Dinner: Purple Potato Salad

II decided to make some potato salad early this morning, so I wouldn't have to heat up the kitchen when it gets really hot later today. I used some low-starch purple potatoes, roasting them to give them some crispy edges. Then I bathed them in a dressing of mayonnaise, lemon juice, garlic, and smoked paprika. The salad is chilling in the refrigerator right now. I'll eat it (along with some grilled sausages and maybe some raw zucchini) when the sun goes down. Here's the recipe:

Purple Potato Salad
Serves 8

3 pounds small purple potatoes, halved (you can keep the really tiny ones whole
3 tablespoons extra-virgin olive oil
Salt
1/2 cup light mayonnaise
2 garlic cloves, put through a garlic press
2 tablespoons lemon juice
1/4 cup finely chopped fresh cilantro leaves
1 teaspoon smoked paprika

1. Preheat the oven to 400 degrees. Line a baking sheet with heavy-duty foil. Place the potaotes on the baking sheet, toss with 2 tablespoons olive oil, and sprinkle with salt. Roast, shaking the pan once or twice, until tender, about 40 minutes. Let cool on the baking sheet.
2. Whisk together the remaining tablespoon olive oil, mayonnaise, garlic, lemon juice, cilantro, and smoked paprika. Place the potatoes in a large bowl, toss with the dressing, and season with salt. Serve immediately or refrigerate for up to 1 day until ready to eat.