Grilled Potato Salad with Lemon Basil Vinaigrette

In a large mixing bowl, add the Baby Yukon Gold Potatoes (4 1/2 cups) , Olive Oil (2 Tbsp) , Dried Dill Weed (1/2 tsp) , Salt (1 tsp) , and Freshly Ground Black Pepper (1/2 tsp) . Toss until well coated, then transfer the potatoes onto a baking tray.

To make the dressing, combine Rice Vinegar (1 Tbsp) , Extra-Virgin Olive Oil (1/4 cup) , 1 tsp of zest and 1 Tbsp of juice from Lemon (1) , Honey (1/2 tsp) , Fresh Basil Leaves (2 bunches) , and Salt (1/2 tsp) in a mixing bowl. Whisk until well combined. Set aside.

Remove the potatoes from the oven, and toss potatoes and Spring Onions (2 stalks) in the dressing.