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ROASTED SALT & VINEGAR POTATOES serves 4-6

2 pounds baby potato mix
3 tablespoons Dijon mustard
1/4 cup sherry vinegar
1/3 cup avocado oil
1 large bunch green onions, thinly sliced, greens and whites separated
FRESH ground LARGE flake sea salt

• Preheat oven to 400°.
• Scrub potatoes and place on baking sheet.
• Bake 30-45 minutes or until easily pierced with a knife tip.
• Allow potatoes to cool COMPLETELY!
• Cut them in half.
• Whisk together the mustard and vinegar.
• Gradually add avocado oil in a steady stream to mustard mixture while continuously whisking.
• Toss potatoes, onion whites with vinegar sauce in a large bowl.
• Arrange in a single layer on baking sheet.
• Roast 10-15 minutes more until edges begin to crisp.
• Adjust seasoning.
• Pour onto a platter.
• Garnish with green onion tops.