My Potato Salad

This was a nice surprise to receive compliments for a humble potato salad that I made for teachers.
5 lbs fingerling potatoes
6 green onions finely chopped (reserve a pinch for garnish)
2 tsp of dry dill
1 1/2 tsp paprika
1 cup mayonnaise
2-3 honey Dijon mustard
1-1 1/2 tsp salt
1/2-3/4 tsp black pepper
(optional) 1 tsp pickle relish
It was a big one, but who really make a small bowl of potato salad? Since I cooked for a crowd I made a lot and used whole bad of fingerling potatoes. There are 5 lbs in a bag that is sold in Costco and they are not only delicious but colorful, too. These were a good choice for potato salad, however I also like Yukon Gold for this dish. I do not know a lot of people that do not like potatoes. So, for someone not to like potato salad would be surprising to me, too. I make the salad with potato skins on. I inspect, clean and remove bad parts from each one before cooking it. Once they are cooked I remove more unpleasant parts while chopping if such present themselves. As soon as I drain the water, I lay the potatoes out on the counter. I feel that it is important to work and dice potatoes while the are hot. As the steam comes off the potato pieces the extra moisture evaporates from more surfaces and the end result is that the salad is less glue like. Since fingerling are small I slice into thick coin shaped chunks. If I use Yukon Gold I cut in large 1/2 inch chunks. I prefer large bowl, to spread diced potatoes over more area for easier moisture evaporation. The dressing is made in a small bowl where I mix mayonnaise, mustard, paprika, dill and salt with pepper . Once everything is cut and still warm I add the chopped green onion and dressing. The end result - salad is not swimming in mayonnaise but rather dry, and that's how I like it. Fresh dill can be used here for dry, too. Pinch  of  chopped onion as well as dry dill and paprika can be used as garnish.