Category: Salads

1 lb New potatoes

4 tbsp Olive oil

1 tbsp Wine vinegar

2 Garlic cloves, crushed

1 small Red pepper

1 tbsp Chives, chopped

Scrape the potatoes (I don't). Cook until tender, but do not overcook them or they will break up.

Mix together the oil & vinegar. Toss the potatoes while still hot. Stir in the garlic & red pepper. Sprinkle with the chopped chives. Serve while still warm.

**Mark's note: This potato salad is a refreshing change from other potato salads. I found it was actually very good even after it had gone cold, though I did always serve it at room temperature rather than chilled.