Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds baby or new potatoes
  • 8 scallions (thinly sliced, white and green parts)
  • 2 Tbsp chopped fresh oregano (don't use dried ~ substitute fresh dill, rosemary, thyme, or parsley)
  • salt and fresh cracked black pepper to taste
  • 1/4 cup + 2 Tbsp extra virgin olive oil
  • 1/2 tsp prepared mustard
  • 1 clove garlic (finely minced)
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1/8 tsp salt, or to taste
  • several good grindings of black pepper

Instruction

  • Cook the potatoes in boiling water until they are just tender, and easily pierced with the tip of a sharp knife. Drain and cut into bite sized pieces, in quarters or in half, depending on the size of your potatoes.
  • While the potatoes are cooking make the dressing. Put all the ingredients in a small jar or measuring cup and blend with a stick blender until bright yellow and creamy (emulsified.) Be sure to taste it now to see if you need more salt, more lemon, or whatever.
  • While the potatoes are hot, dress them in several tablespoons of the dressing, gently tossing to make sure they all get coated. Let cool, then cover and refrigerate until cold.
  • When the potatoes are chilled, add the green onions and fresh oregano. Season with salt and fresh cracked black pepper to taste. Toss with more dressing and serve.