Add a couple tablespoons of capers for a zingy addition.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
2 cups evenly sized potatoes
1/2 cup diced yellow onions
1 tablespoon freshly squeezed lemon juice
1/4 cup plus 2 tablespoons extra virgin olive oil
1/2 teaspoon mustard power or stone ground mustard
1/2 teaspoon sea salt
freshly ground black pepper
1 cup coarsely chopped parsley leaves
Submerge the potatoes in a pot of cold water, so that the water comes up 1 inch above the potatoes. Bring the water to a boil and let the potatoes cook uncovered for about 15 minutes, or until a knife of fork slides into a potato easily, but before the potato becomes mealy and falls apart.
While the potatoes are cooking, combine the onion, lemon juice, olive oil, mustard powder, salt and pepper in a food processor or blender, and puree until creamy.
When the potatoes are done, drain them and let them cool enough to handle. Cut the potatoes in halves or evenly sized cubes and put them in a serving bowl.
Toss the potatoes with the lemon-mustard dressing.
Toss the parsley in last and serve with another crack of freshly ground black pepper.