2 lb. red potatoes, cut into eighths
1/4 cup olive oil
3 T. lemon juice
3/4 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. freshly ground pepper
3 green onions, thinly sliced
2 T. chopped fresh parsley
Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.
Whisk together oil and next 4 ingredients in a large bowl. Add warm potatoes, green onions, and parsley; toss to coat. Serve at room temperature or chilled.
6 servings.
From Southern Living magazine, Aug. 2010, p. 117.
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