New Potato Salad
Place potatoes in 4-quart pot and cover with water by about 1/2 inch; add a pinch of salt to water in pot. Bring to a boil, then cover and reduce heat to simmer. Simmer for about 25 minutes or until a knife easily pierces the center of the largest potato. Drain in colander.
When potatoes have cooled slightly, cut into approximately ¾-inch chunks (if you used tiny potatoes you may not need to cut them). Put cut potatoes in large serving bowl. Add green onions.
To prepare vinaigrette, stir together apple cider vinegar, olive oil,Dijon, garlic salt, and pepper until well blended. Pour vinaigrette over potato mixture and gently toss to coat. Serve either at room temperature or cold. Can be prepared one day ahead of serving.