Griddled Potato Salad

Directions

1. 1

   Preheat your griddle on low heat.

2. 2

   Place the baby potatoes in an aluminum pan, add about ¼ inch of water, and cover tightly with foil. Set the pan on the griddle and steam for 5–7 minutes, or until the potatoes are fork tender.

3. 3

   Remove the pan from heat, let the potatoes cool slightly, then cut each one in half.

4. 4

   In a large bowl, toss the halved potatoes with avocado oil, salt, pepper, and the Tuscan Herb Seasoning.

5. 5

   Place the seasoned potatoes directly onto the hot griddle, cut-side down. Cook for 2–4 minutes, or until golden and crispy.

6. 6

   In a bowl, whisk together the stone ground mustard, olive oil, lemon juice, and salt until well combined.

7. 7

   Transfer the crispy potatoes into the vinaigrette and toss to coat evenly.

8. 8

   Add the chopped green onions and parsley to the bowl and toss once more.

9. 9

   Enjoy warm or at room temperature. This dish pairs perfectly with grilled meats or works great as a stand-alone summer side.