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.

Southern Living

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