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
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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.