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.
Remove the pan from heat, let the potatoes cool slightly, then cut each one in half.
In a large bowl, toss the halved potatoes with avocado oil, salt, pepper, and the Tuscan Herb Seasoning.
Place the seasoned potatoes directly onto the hot griddle, cut-side down. Cook for 2–4 minutes, or until golden and crispy.
In a bowl, whisk together the stone ground mustard, olive oil, lemon juice, and salt until well combined.
Transfer the crispy potatoes into the vinaigrette and toss to coat evenly.
Add the chopped green onions and parsley to the bowl and toss once more.
Enjoy warm or at room temperature. This dish pairs perfectly with grilled meats or works great as a stand-alone summer side.
