Baby Dutch Dill Potato Salad

Add the kosher salt to a 3 quart pot of water and bring it to a boil.
Carefully add the potatoes and cook until just fork-tender, about 12-14 minutes. Then drain and empty the potatoes into a large bowl. Toss them with the onions and set aside.

In a small bowl whisk together the rice wine vinegar, spicy mustard, honey, parsley, onion powder, garlic powder, black pepper, salt, and sugar. Drizzle in the olive oil and continue whisking until well combined.

Pour the dressing over the potatoes and onions and toss to coat everything with the dressing. Scatter the dill over the dressed potatoes.

Finish the salad by splashing red wine vinegar over it and then garnish with the green onions.

Refrigerate until you’re ready to serve.