Roasted Potato Salad

6-8 medium Red Potatoes, sliced and chopped to bite size
1 medium Onion, diced
Extra Virgin Olive Oil
Favorite spices for roasting
Real Salt
1/2 cup Cucumber, finely chopped
2 Tb Green Onion, sliced (about one stalk)
1 Garlic clove, minced
1/2 cup Vegenaise

Preheat oven to 450 degrees.

Combine first five ingredients in a large bowl. Spread potato mixture onto a jelly roll like pan (this is when I like to salt the potatoes again), and roast at 450 degrees for 15-20 minutes. When done and lightly browned on edges remove from oven and cool. Place potato mixture in a bowl and finish the cooling process in the refridgerator.

When completely cooled, add the remaining ingredients and mix thoroughly. Serve or chill until ready to serve.