Adapted from the August, 2010 issue of Southern Living Magazine
~from Savoring Time in the Kitchen
Serves 6
2 pounds small red potatoes, each cut into 8 wedges
1/4 cup good-quality olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon fine sea salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
3 green onions, very thinly sliced
2 tablespoons fresh parsley, chopped
Fill a large pot with cold water, add about 1 teaspoon of salt and the potato wedges. Bring to a boil and cook until just barely tender, about 10 minutes (testing frequently to be sure you don't overcook them). Drain potatoes, rinse very lightly with cool water, and allow to cool for five minutes. The potatoes will still be warm.
While the potatoes are cooling, whisk together the olive oil and next 4 ingredients until creamy and emulsified in a bowl large enough to fit the potatoes. Add the warm potatoes, green onions and parsley. Toss to coat.
Serve at room temperature or may be chilled.