1 lb baby potatoes
2 tablespoons oil (for tossing the potatoes)
3 tablespoons fresh lemon juice
1 tablespoon whole-grain mustard
2 cloves garlic, finely chopped
1 tsp mustard seeds
Salt & freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup fresh cilantro
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.
Prepare grill. Cut potatoes in half and transfer to large bowl. Add 2 tablespoons oil and toss to coat. Grill potatoes until golden and charred in spots, turning occasionally, about 5 minutes. Transfer to bowl.
While the potatoes are cooking, whisk together the lemon juice, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
Put the potatoes in a serving bowl and toss with the dressing while still hot. Sprinkle with the mustard seeds and cilantro and toss again.