- lemon juice
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 tablespoon (15 ml) Dijon mustard
- 1 small garlic clove, finely minced
- 1 teaspoon (5 ml) honey
- 1 teaspoon (6 g) kosher salt, divided
- 1/2 teaspoon (1 g) freshly ground black pepper
Step-by-Step Instructions
- Cook the potatoes. Place the baby potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add half of the salt, bring to a boil, then reduce to a steady simmer. Cook for 12–15 minutes, until fork-tender
