Boil potatoes for 10-15 minutes, or until just tender when pierced with a fork. Drain and add back to the pot.
While hot, add olive oil, lemon juice, red wine vinegar, lemon zest, salt and pepper. Continue mixing until it is incorporated, about 5 minutes. It may seem like a lot, but it will incorporate.
Once cooled, add green onion, radishes and dill. Refrigerate until serving time. Allow to sit out about 10 minutes before serving.