• 1 and 1/2 pounds baby, new, or petite potatoes (I used petite gold)
• 8 scallions, thinly sliced, white and green parts
• 2 tbsp chopped fresh oregano (dont use dried ~ substitute fresh dill, rosemary, thyme, or parsley)
• salt and fresh cracked black pepper to taste

Dressing

• 1/4 cup + 2 tbsp extra virgin olive oil
• 1/2 tsp prepared mustard
• 1 small clove of garlic, finely minced
• zest of 1/2 lemon
• juice of 1/2 lemon
• 1/8 tsp salt
• several good grindings of black pepper

• Cook the potatoes in boiling water until they are just tender, and easily pierced with the tip of a sharp knife
• Drain and cut into bite sized pieces, in quarters or in half, depending on the size of your potatoes
• While the potatoes are cooking make the dressing
• Put all the ingredients in a small jar or measuring cup and blend with a stick blender until bright yellow and creamy (emulsified)
• Be sure to taste it now to see if you need more salt, more lemon, or whatever
• While the potatoes are hot, dress them in several tablespoons of the dressing, gently tossing to make sure they all get coated
• Let cool, then cover and refrigerate until cold.
• When the potatoes are chilled, add the green onions and fresh oregano
• Season with salt and fresh cracked black pepper to taste
• Toss with more dressing and serve