Roasted Potato Salad

5 or 6 medium red potatoes, cut into bite size pieces

1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika

1/4 teaspoon onion powder
1/4 teaspoon oregeno
2 Tablespoons olive oil
4 large eggs, boiled and chopped
1/2 cup chopped celery
1/2 cup chopped onion (I used sweet, but red is awesome also)
4 - 5 Tablespoons mayonnaise
2 Tablespoons sour cream
1 teaspoon spicy mustard
1/4 teaspoon black pepper
1/4 teaspoon paprika

1/4 cup bacon, cooked crisp and crumbled (or bacon bits)

Preheat oven to 425. Place the potatoes into a large bowl; sprinkle the next 5 ingredients over the potatoes and mix well. **Full disclosure here, I actually eye the spices and don't measure - it depends on how much you like of each**  Drizzle the olive oil over the potatoes and mix well again. Place the potatoes onto a very large baking sheet that has been sprayed with cooking spray. You want the potatoes all in one layer. Cook for approximately 15 minutes then stir and put back in the oven for another 15 minutes or so. Depending on your oven and the size of the potato pieces, it may take a bit more or less time. Just keep an eye on them; you want them soft and cooked through but not crispy. Take them out and let them cool.

Meanwhile, in a small bowl, whisk together the mayonnaise, sour cream, mustard, pepper, and paprika (again adjusting the pepper and paprika to your taste). Set aside. Place the cooked (and slightly cooled) potatoes in a large bowl, add eggs, celery, and onion; toss well. Add the dressing and bacon; mix very well. Cover, and refrigerate for a few hours to allow the flavors to blend.