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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons Dijon mustard
  • ¾ teaspoon dried parsley (or chopped fresh parsley, for garnish)
  • ½ teaspoon garlic salt
  • 1 pound baby potatoes, cut into ¾- to 1-inch chunks
  • 1 teaspoon lemon zest
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