Spring Potato Salad

This potato salad has a bit of a kick to it from the dry mustard. Easy, light and delicious. I serve this with Roasted Green beans for an all vegan menu. Cut the potatoes to your liking or, if small enough leave whole. I soak the scallions in cold water as they are a bit strong for me.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  lbs new potatoes
• 1⁄4 cup  sliced scallion
• 1⁄4  chopped parsley
• 1⁄4 cup olive oil
• 2  tablespoons white vinegar
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon dry mustard
• 1  garlic clove, minced

Directions

1. Cook new potatoes in boiling salted water to cover for 15-20 minutes.
2. Peel .
3. Toss warm potatoes with scallions.
4. Combine olive oil with rest of ingredients.
5. Pour over potatoes and toss.
6. Serve warm.