Warm Potato Salad with Whole Grain Mustard

2 lb red skinned potatoes
3 green onions, sliced
Palmful fresh parsley, minced
1 Tbsp small capers

Dressing
2 Tbsp whole grain Dijon mustard
2 Tbsp seasoned rice vinegar
1/4 cup olive oil
1/4 tsp salt
Freshly ground pepper

Place the potatoes in a pot and cover with cold water. Bring to a boil, add a tablespoon of salt and cook at a low boil, just until tender. Drain in a colander and allow to cool.

Meanwhile whisk dressing ingredients together. Put onions, parsley and capers in a large bowl. Slice the potatoes and tip into bowl. Pour dressing over veggies and fold gently to mix. Tip into serving bowl. Top with a small crumble of feta if desired, mostly for looks.