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  • Writer's pictureThe Dietitian

Warm Potato Salad

About 3 cups baby new potatoes, roughly quartered

1 tbsp. Dijon mustard

finely grated zest and juice of 1/2 lemon

5 tbsp. extra virgin olive oil

3 tbsp. chopped flat leaf parsley

2 green onions thinly sliced

Boil the potatoes for 12-15 minutes, until tender.

While potatoes are boiling, mix the mustard, lemon, and whisk in the oil.

Drain the potatoes, add the dressing and stir together. Let sit for a few minutes for the potatoes to absorb the dressing. Sprinkle the parsley and onion over the potatoes, season to taste and serve!

Makes about 4 side portions.

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