2 lb. bag small new red potatoes 3 Tbsp. white wine vinegar or red wine vinegar 1/2 tsp. dry mustard (optional) 1/4 cup green onions, chopped 1/4 tsp. black pepper 1-2 tsp. dried dill weed Thoroughly clean potatoes with vegetable brush and water. Boil potatoes for 20 minutes or until tender. Drain and cool potatoes for 20 minutes. Cut potatoes into fourths and mix with vinegar, onions, and spices. Refrigerate at least an hour and serve. Yield: 5 servings (Serving size: 1 cup).