Cut larger potatoes in half to make all uniform in size.

Place in a greased baking dish. Slice onions and add.

Melt butter in a small sauce pan on medium low. Add olive oil, lemon juice, Mrs. Dash and salt. Stir.

Pour mixture over potatoes and toss until potatoes are evenly covered.

Cover tightly with foil and bake at 375º for 40 minutes.

Remove foil and stir.

Bake uncovered for 10 minutes until potatoes are tender and golden.

To make herbed potato salad: Prepare according to above directions. Chill. Cut potatoes and onion smaller if desired. Move to large bowl. Add 1/3 cup each of sliced green onion, and diced red peppers. Add 1/4 cup coarsely grated carrot. Toss. Combine 1/3 cup Italian dressing and 1 tablespoon of lemon juice in small bowl. Drizzle over potatoes. Toss until well coated. Keeps in fridge 5 days.