What I like best is that this potato salad has no mayonnaise and is perfect for an outdoor affair since nothing will spoil. In fact, I think the flavors are more prominent if it isn't served cold so room temperature is the coolest I would go. With that in mind, here's what I did.
Wash and quarter a 3lb Bag of Small Red Potatoes, if some pieces are big, cut them in half. Cover with cold water and cook over medium high heat at a gentle boil until the potatoes are tender but keep their shape when stabbed with a fork. Once done, rinse in cold water to prevent further cooking. Place in a flat bottomed bowl. Drizzle with 1/3 Cup Olive Oil and toss to coat. Add 2 Tbl Red Wine Vinegar and stir gently. Season with 1 Tsp Kosher Salt, Freshly Ground Pepper and Fresh Dill Leaves removed from their stems. I like to combine fine and coarsely ground peppers for this dish. In the end, you want it to taste good so feel free to taste a potato as you add seasoning. If your plans for this July 4th are a picnic or barbecue, consider this simple potato salad as a side dish.