Colorful Potato Salad

1 pound small red potatoes
1 1/2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons olive oil
1/4 cup diced red bell pepper
2 green onions, thinly sliced

Cook potatoes in a large saucepan in boiling water to cover 25 to 30 minutes or until tender; drain and cool. Cut into thin slices.
Whisk together vinegar, mustard, and salt in a large bowl. Whisk in olive oil until blended. Add potato, bell pepper, and green onions, tossing gently to coat.

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