Potato salad with cider vinegar, dill and scallions

• servings: 4 servings

Ingredients

2 pounds small red -skinned potatoes, halved

1/4 cup good cider vinegar

1 teaspoon salt

1 teaspoon sugar

copious amounts of black pepper

1/3 cup EV olive oil

1 bunch scallions, cleaned and chopped (greens, too)

1 bunch fresh dill, chopped (yield = 3/4 cup)

Directions

Cook the potatoes in boiling water to which you've added some salt.

While they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil.

Drain potatoes when just-cooked.

In a large bowl add the dressing to the hot potatoes and stir gently.

Add the dill and scallions and mix well.I use my hands in order not to break the potatoes too much.

Lick your fingers.

The salad is very good warm, and equally good cold, later.