4 pounds new potatoes, cut into quarters

 1/3 cup olive oil

 1 tablespoon salt

 1/2 teaspoon freshly ground black pepper

 2/3 cup red wine vinegar

 6 tablespoons Dijon mustard

 2 cups extra virgin olive oil

 1 bunch green onions, thinly sliced

 1 cup fresh parsley, chopped

 1/2 cup chopped fresh chives

METHOD

Preheat grill to medium-high heat (350° to 400°). Toss potatoes with 1/3 cup olive oil, salt, and pepper; grill 2 to 3 minutes or until potatoes are tender. Let cool slightly.

Whisk together vinegar and mustard in a medium bowl; gradually whisk in 2 cups extra virgin olive oil in a slow, steady stream. Whisk in green onions, parsley, and chives. Pour dressing over warm potatoes, tossing to coat