No Mayo Potato Salad
6 large potatoes
3-4 tbs extra virgin olive oil
1-2 tsp white wine vinegar
Salt and freshly-ground black pepper to taste
1. Scrub the potatoes, or peel them if you don't like skins. Cut into 1-inch) cubes and cook in boiling water until almost starting to fall apart.
2. While the potatoes are cooking, slice the spring onions very finely, including the green part.
3. Drain the potatoes and tip into a bowl. While they're still hot, pour in the olive oil and mix well. They should start to disintegrate a bit - this is the secret of this salad!
4. Add the spring onions, vinegar, salt and black pepper. Taste as you go along and add the amounts you think you like. Leave to cool; chill if you wish, and serve. Serves somewhere between 5 and 10.
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