Roasted Potato Salad with Bacon Vinaigrette

I found this unique and delicious potato salad online. Our family had a simple BBQ of hamburgers and hotdogs, grilled onions and red/yellow pepper, so I thought that instead of the regular french fries served with this stuff, an updated potato salad would be nicer.

Cut and quarter about 6 large red pototoes. Toss with 1/4 cup of olive oil and sprinkle with sea salt. I also added sprigs of "fresh" rosemary. Add pepper and garlic too if you like. Put into a 400 degree oven until done, about 20-25 minutes. Just poke the potato to see that it's the perfect texture. Then take out of the oven and cool a little. Then you make your vinaigrette. I usually add the basic ratio of 1 cup of olive oil to 1/4 cup of (your choice) vinegar. This time I used a red wine vinegar, then added 4 cooked crumbled strips of bacon, two packages of splenda and a tbsp. of Dijon mustard to the oil and vinegar mixture. Stir or shake up well and pour half the mixture over the potatoes, toss, and serve!