Start by washing and scrubbing your fresh spring potatoes under cold water to remove any dirt. Slice them into halves or quarters.

Place the cut potatoes into a large pot and cover them with salted cold water. Bring to a rolling boil, then reduce to a simmer. Cook for 15-20 minutes, until tender.

While the potatoes are cooking, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a medium bowl until smooth.

Once cooled slightly, transfer the potatoes to a mixing bowl. Pour the vinaigrette over the warm potatoes, adding chopped parsley and sliced green onions. Toss to combine.

Serve immediately or let sit at room temperature for a few minutes to meld flavors. Enjoy!