Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tbsp kosher salt
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 tbsp honey
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh parsley, finely chopped
  • 2 scallions, thinly sliced

Instructions:

  1. Place the cubed potatoes in a large pot and cover with cold water by one inch. Stir in the salt and bring to a boil, then reduce to a simmer. Cook until fork-tender (about 10-12 minutes). Drain well in a colander and let them sit for 2 minutes to allow excess steam to escape.
  2. Combine the Dijon mustard, whole grain mustard, honey, vinegar, and garlic powder in a large mixing bowl. Slowly whisk in the olive oil in a steady stream until the dressing looks glossy and unified. Stir in the black pepper.
  3. Transfer the warm potatoes directly into the bowl with the dressing. Using a silicone spatula, gently fold the potatoes into the sauce until every piece is coated in a velvety gold glaze.
  4. Fold in the fresh parsley and scallions just before serving to maintain their bright color.