Warm Potato Salad

• 500 g baby new potatoes
• 1 tablespoon Dijon mustard
• 12 unwaxed lemon, juice and zest of, finely grated
• 5 tablespoons extra virgin olive oil
• 3 tablespoons chopped flat leaf parsley
• 2 spring onions, thinly sliced diagonally

1. Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender.
2. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice.
3. Slowly whisk in the oil to form a smooth emulsion.
4. Season to taste.
5. Drain the potatoes and tip into a large bowl.
6. Drizzle over the dressing and gently mix.
7. Leave to stand for 15 mins to allow the potatoes to absorb the flavours.
8. To serve, stir the parsley and spring onions into the potatoes.
9. Season to taste and serve immediately.

mustard, unwaxed lemon, extra virgin olive oil, flat leaf parsley, spring onions

Taken from www.food.com/recipe/warm-potato-salad-193612 (may not work)