Preheat oven to 400 and spray shallow roasting pan with non-stick cooking spray.
Combine potatoes, canola oil, 2 tablespoons mustard, coriander and garlic in a large bowl, tossing mixture to coat. Place the potato mixture in prepared roasting pan. Bake for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.
Combine the parsley, yogurt, remaining 2 tablespoons mustard, green onions, salt and pepper in a large bowl. Add the cooled potato mixture and toss gently. Serve salad at room temperature or chilled. (Serving size is approximately 1 cup.)
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