Potatoes Vinaigrette

I've been yearning for a little taste of spring--can't be that far off, because the grocery store finally had some good-looking vegetables. This is my basic potato salad recipe. It's good cold in the summer, but it's even better served warm in the winter.

Potatoes Vinaigrette

4 medium-sized red potatoes (or other new potatoes, or Yukon gold potatoes)
4 scallions, cleaned and diced (white part and some of the green)
2 tsp Dijon mustard
2 tsp cider vinegar or lemon juice
2 tbsp olive oil
salt to taste
2 pinches dried rosemary
1 pinch dried thyme

Scrub the potatoes and cut them into eighths. Boil until just tender (I like mine more al dente than most people do, but in any case you do not under any circumstances want them to be mushy). Drain.
Meanwhile, combine mustard, oil, vinegar, and spices in a small bowl or Pyrex measuring cup (because it pours easily). Whisk thoroughly with a fork until incorporated.
Combine potatoes, green onions, and dressing in a bowl. Toss to coat. Serve immediately or chill and serve cold.

Serves 4 as a side dish or 2 as a main dish (though probably no one but me would eat potatoes as a main dish).