Preferred Potato Salad recipe

I've been making this recipe for a few years now — the publication date I adapted it from says I picked it up in 2001. I've had really good "creamy" potato salads with mayonnaise, but I've had my fair share of potato salads with too much mayo or questionable ingredients. This is a really nice alternative to that, and one that seems to be a consistent crowd-pleaser.

Potato Salad
6 cups beef stock
or
2 tbsp beef/vegetable bouillon granules
6 cups water

4(-ish) lbs small red potatoes,
washed and cut into slightly larger than bite-size chunks
6 cloves garlic, finely chopped (or more)
3/4 cup coarsely chopped walnuts, toasted
1 bunch green onions, sliced

Dressing
1/3 cup olive or vegetable oil
2 tbsp red wine vinegar
4 tsp Dijon mustard

Place potatoes, bouillon (if using) and garlic in a large pot. Add water or stock. Cover and heat to boiling, reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.

Cool potatoes in cooking liquid in refrigerator overnight or for at least 3 hours until chilled. Drain potatoes. Add walnuts and onions.

Make Dressing; pour over potato mixture and toss.