July 18, 2010
Lemony Potato Salad
Makes 6 servings
25 mins. Total time: 50 mins.
2 lb. red potatoes, cut into eighths
¼ cup. Olive oil
3 Tbsp. lemon juice
¾ tsp. salt
½ tsp. dry mustard
½ tsp, freshly ground pepper
3 green onions, thinly sliced
2 Tbsp. chopped freshly 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 olive 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.