Description

Par-cooking helps the potatoes get their crunch that is so good in this potato salad. Grilling the lemon sweetens them for the delicious dressing. This side dish will become one of your favorites.

Ingredients

• 2 lb. small yellow or red-skinned new potatoes
• Kosher salt
• 2 T. minced fresh oregano, divided
• 2 T. minced fresh parsley leaves, divided
• 4 medium cloves garlic, minced, divided
• 1/4 c. extra-virgin olive oil, divided
• freshly ground black pepper
• 1/4 c. thinly sliced scallions from about 4 whole scallions
• 2 T. minced shallots from 1 small shallot
• 1 T. whole grain mustard
• 1 whole lemon

Steps

1. Place potatoes in a large pot of well salted cold water; bring to a boil over high heat; simmer until potatoes are tender but not falling apart, about 5 minutes. Drain; transfer potatoes to a large rimmed baking sheet to allow excess moisture to evaporate.
2. When potatoes are cool enough to handle, split each one in half lengthwise. Transfer to a large bowl. Add half of each of these - oregano, parsley, garlic and olive oil. Season to taste with salt and pepper; toss until potatoes are well-coated.
3. Combine remaining oregano, parsley, olive oil, garlic, scallions, shallots, and mustard in a large bowl.