Mayo-free Tangy Potato Salad

2-3 lbs. red potatoes, cut into wedges
1/4 c olive oil
1/4 c rice vinegar
3 scallions, thinly sliced
1/4 c chopped fresh dill
sea salt to taste
Scrub and cut potatoes. Boil potatoes for about 10 minutes, or until tender, drain. Whisk together olive oil, rice vinegar, scallions and dill. Pour dressing over potatoes and toss to coat. Season with sea salt. Drain excess dressing, cover, and refrigerate for a few hours or overnight. Serve chilled.