Ingredients

• 1 pound small boiling potatoes (about 1 1/2 inches each)
• 1 teaspoon cider vinegar, or to taste
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard, or to taste
• 1/4 cup sliced scallion greens

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Instructions

1. In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 minutes. Drain potatoes well in a colander and, when just cool enough to handle, halve. Transfer hot potatoes to a bowl and immediately toss with vinegar. Add remaining ingredients and salt and pepper to taste and gently toss until combined well. Serve potato salad warm or at room temperature.