1 1/2 lbs. sm. red new potatoes, scrubbed
4 lg. cloves garlic, unpeeled
4 tbsp. olive oil
1/2 tsp. salt
4 sprigs fresh rosemary
1 tbsp. white wine vinegar
2 tsp. Dijon style mustard
1/4 tsp. pepper
2 green onions, thinly sliced

1. Prepare grill or preheat oven to very hot (450 degrees).

2. Cut potatoes if too large. Combine potatoes, garlic, cloves, 1 tablespoon oil and salt in bowl - toss until potatoes are well coated.

3. Make a cooking tray from heavy duty aluminum foil (double strength and folding up sides). Grease tray and add potatoes in single layer. Top with rosemary sprigs or dried rosemary.

4. Grill approximately 30 minutes until tender and crisply browned. If using oven bake 30-40 minutes.

5. Whisk vinegar, mustard and pepper. Gradually whisk in remaining oil. Discard rosemary stems and squeeze grilled garlic cloves from skins into bowl. Mash slightly into dressing.

6. Add potatoes and green onions to dressing.