Categories: Sides

Ingredients

• 2 lbs. new redskin potatoes, cut into wedges
• 1 3/4 tsp fine sea salt, divided
• 1/4 cup olive oil
• 3 tbsp. lemon juice
• 1/2 tsp dry mustard
• 1/4 tsp pepper
• 3 green onions, very thinly sliced
• 2 tbsp. fresh parsley, chopped

Directions

1. In a large saucepan, cover potato wedges with cold water; add one tsp salt. Bring to a boil over medium-high heat. Cook until just barely tender, about 10 minutes, checking frequently to avoid overcooking. Drain potatoes; rinse lightly with cool water and let stand for 5 minutes. Potatoes should still be warm. While potatoes are cooling, combine oil, lemon juice, mustard, remaining salt and pepper in a large bowl. Whisk together until creamy and emulsified. Add the warm potatoes, green onions and parsley to dressing; toss to coat. Serve at room temp or cover and chill until serving time.

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