Title: Spanish Potato Salad
Categories: Salad Side Vegetable
Yield: 4 Servings

1	lb	New potatoes
4	tb	Olive oil
1	tb	Wine vinegar
2		Garlic cloves, crushed
1	sm	Red pepper
1	tb	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.

Mary Norwak, "Salads"

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