Recipe

Ingredients

• 1.8 pounds red-yellow fleshed petite potatoes
• Water to cover
• Pinch of sea salt
• 1 tablespoon extra virgin olive oil, for coating grill or grill pan
• 1 whole sweet onion, sliced into 1/2 inch slices keeping rings intact
• 1/4 cup extra virgin olive oil
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh cracked pepper
• 2 tablespoons fresh chopped parsley
• 2 tablespoons fresh thyme, stems removed