This is a simple, healthful potato salad that tastes great, and can be served warm.
White wine vinegar (or regular vinegar)
Salt (to taste)
Pepper (to taste)
Start by peeling and dicing your potatoes (moderately large dice). Next, boil your potatoes until they are cooked through (you can skewer one with a fork or just pull one out and taste it to check doneness).
When the potatoes are done, drain them, then dump them back into the pot with a bit of oil, salt and pepper. Shake or stir the potatoes and add olive oil as needed. This will round some of the edges of the potatoes (which is a good thing), and will break down a small bit of the potato, which will help thicken the vinaigrette.
Next, add your onions and white wine vinegar and stir until everything is incorporated. Taste to make sure that the olive oil and vinegar are balanced (and add either as needed), and check for seasoning.
The goal is to have the potatoes well coated and flavorful, but not watery or soupy. So add each slowly until you achieve the right balance.
When the flavor is where you want it, add a good amount of chopped dill, give it a final mix, and you’re ready to serve.