2 pounds red potatoes, scrubbed and cut into bite-size pieces
salt & pepper
4 green onions, thinly sliced
1 celery rib, finely diced
1 bell pepper, seeded and finely diced
3 TBSP red wine vinegar
1 tsp Dijon mustard
1/3 cup olive oil
1/2 cup finely chopped fresh dill
1 medium garlic clove, minced
DIRECTIONS
Add the potatoes to a saucepan and cover with water, add 1/4 tsp salt to the water and bring to a boil. Cook potatoes until tender, about 10 minutes. Drain potatoes and transfer to a large mixing bowl with the green onion, celery, and bell pepper.
In a separate bowl mix the vinegar, mustard, oil, dill, garlic, 1/4 tsp salt, and 1/4 tsp pepper until well combined. Pour over the potatoes and onions and toss to combine.
Cover and refrigerate for at least 2 hours to allow flavors to meld. Season with salt & pepper to taste.
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