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• 8 large potatoes,
  cooked and sliced
• 10 scallions, minced
• 3 TBLS parsley, minced
• 3 cloves garlic, minced

• 1/2 cup wine vinegar
• 3 TBLS vegetable oil
• 3 tsp prepared mustard
• 1 tsp salt
• 1/4 tsp black pepper

Put sliced potatoes into a bowl, add scallions, parsley and garlic. In a saucepan, combine vinegar, oil, mustard, salt and pepper. Heat, stirring until well-blended. Bring to boiling point, and remove immediately from heat. Pour over potatoes. Toss thoroughly, chill and serve.

Serves six.

Someone told me that scallions are the same as little green onions, though I've also heard they are just closely related. I use little green onions, stems and all, when I make it.

It stores well in the fridge for several days, though the vinegar flavor gets stronger with age.

Goes well with schnitzel.