2 lbs. new potatoes, unpeeled & sliced
1/4 c. + 1 tbsp. olive oil
1/4 c. white wine vinegar
3 tbsp. finely chopped green onions
1 tsp. dried or 1 tbsp. freshly snipped whole dill weed
1/2 tsp. salt
1/2 tsp. pepper
1 lg. clove garlic, minced

Cook potatoes, covered, in boiling water to cover, 15 minutes or until tender; drain carefully, leaving skins intact. Combine oil and remaining ingredients, stirring well. Pour oil mixture over potatoes, tossing gently to coat potatoes thoroughly. Chill at least 8 hours. Serves 8.