<< Back Boil 2 lbs tiny new potatoes until just tender. Sauté 4 chopped green onions and 1 clove crushed garlic in 3tbs olive oil for 2-3 minutes, until soft. Add 2tbs fresh dill or 1 tbs dried-cook another minute. Add 2 tbs wine vinegar, 1/2 tsp sugar, salt&pepper. Drain potatoes. Pour dressing over hot potatoes. Allow to cool and sprinkle w/ 2 tbs chopped fresh parsley. Prepare this salad a few hours in advance to allow potatoes to absorb flavors