Baby Dutch Dill Potato Salad

• 1 Tablespoon Kosher Salt
• 1-1/2 pound Baby Dutch Yellow Potatoes
• 1/2 cups Red Onion, Very Finely Chopped
• 2 Tablespoons Rice Wine Vinegar
• 1 teaspoon Spicy Mustard
• 1/2 teaspoons Honey
• 1/2 teaspoons Dried Parsley
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Coarse Ground Black Pepper
• 1/4 teaspoons Salt
• 1/4 teaspoons Sugar
• 1 Tablespoon Olive Oil
• 3 teaspoons Chopped Fresh Dill
• 2 Tablespoons Red Wine Vinegar
• 1/4 cups Chopped Green Onions

1. Add the kosher salt to a 3 quart pot of water and bring it to a boil.
2. 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.
3. 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.
4. Pour the dressing over the potatoes and onions and toss to coat everything with the dressing. Scatter the dill over the dressed potatoes.
5. Finish the salad by splashing red wine vinegar over it and then garnish with the green onions.
6. Refrigerate until you're ready to serve.

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Taken from tastykitchen.com/recipes/salads/baby-dutch-dill-potato-salad/ (may not work)