Lemony Potato Salad (Leslie Snow)

from Southern Living-

2 lbs. red potatoes, cut into eights
1/4 cup olive oil
3 Tbsp. lemon juice
3/4 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. freshly ground pepper
3 green onions, thinly sliced
2 Tbsp. chopped fresh parsley

1. Bring potatoes and salted cold water to cover to boil in a large Dutch oven;
boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.

2. Whisk together olive oil and next 4 ingredients in a large bowl.
Add warm potatoes, green onions and parsley; toss to coat.
Serve at room temperature or chilled.