This came form a post somewhere that has been lost to us now but was written down in some cribbed fashion and now slightly altered. That said, it is a(nother) great addition to picnics and summer dinners in the garden.
For 4-6 servings you’ll need 1 lb small potatoes (cut in half or in quarters so that they are roughly 1″ x 1″), 1/2 c olive oil, 1/4 c lemon juice, 1 Tbsp lemon zest, 1 garlic clove (crushed and roughly chopped), 1 tsp mustard, 2 Tbsp fresh parsley (chopped), salt and pepper.
In a small jar combine oil, lemon, zest, garlic and mustard. Shake/toss well.
Bring a large pot of salted water to a boil and add cut potatoes. Let them boil for 10 mins (they should still be firm and not yet soft) then drain and place into a bowl.
Place 1/2 of the dressing on the still warm potatoes and gently toss with a wooden spoon to coat all of them. Let sit, uncovered for about 30 mins or more.
Add most of the rest of the dressing (don’t make it too wet and save some of the dressing for serving later) and the chopped parsley and toss well again. Add some salt and pepper to taste. Cover and place in the fridge to chill.
Serve with whatever dressing remains on the side.