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No Mayo Potato Salad

6 large potatoes
3-4 scallions
3-4 tbs extra virgin olive oil
1-2 tsp white wine vinegar
Salt and freshly-ground black pepper to taste

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.

While the potatoes are cooking, slice the spring onions
very finely, including the green part.

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!

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.