Marinated Potato Salad

I had some "extra" baby Yukon Gold potatoes that I needed to use up, and I decided to make potato salad.

Today I'm being assisted by the Iron Chef Duck. He has his own cooking blog too. You can find his blog here.

Ingredients
1 lb. potatoes (baby Yukon Gold)
2 TBSP olive oil
2 TBSP rice vinegar
1 tsp. honey mustard
1/2 tsp. minced garlic
1/2 tsp. dill
1/4 tsp. salt
1 stalk green onion
black pepper to taste

Directions
1. Rinse and lightly scrub the potatoes under cold water.  Slice the potatoes into rounds 1/4" thick.  Slice the green onion diagonally and set aside.

2. Boil the potatoes in water for about 10 minutes or until fork tender.  Drain well.

3. In a bowl, whisk together the oil, vinegar, mustard, garlic, dill, and salt.  Add the still warm potato slices and toss gently to coat.

4. After the potatoes have cooled, add the sliced green onions and black pepper to taste.  If you don't wait for the potatoes to cool, the green onions will wilt a bit and lose their bright green color.