Roasted Potato Salad

1 to 1.5 pounds small red potatoes, cut into halves or quarters depending on size
3 tablespoons olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1 cup diced onion
1 garlic clove, minced
1.5 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon honey
1 tablespoon sherry vinegar

Preparation
Preheat oven to 400°.
Combine potatos, olive oil, pepper and salt a large bowl; toss to coat. Arrange potatoes in a single layer on a cookie sheet. Bake at 375-400° for 20 minutes, turn and bake another 20 minutes or until potatoes are roasted. Transfer potatoes to a large bowl.
Add onion and 1 tablespoon olive oil to fry pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture to potatoes; toss gently. Let stand 15 minutes.
Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add dressing to potato mixture; toss gently. May be served at room temperature or refrigerated.