1 lb red potatoes
1/4 cup olive oil
1/4 cup white wine vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika (preferably Hungarian)
1/4 teaspoon hot red pepper flakes
2 whole scallions, sliced thin
1/4 minced fresh parsley (optional)
salt, to taste
pepper, to taste
In a saucepan, cover the unpeeled potatoes with enough cold water to cover them
by 1 inch.
Bring to a boil and simmer for 15 to 20 minutes, or
until just tender.
In a bowl, combine olive oil, vinegar,
garlic, cumin, paprika and red pepper flakes and whisk until blended.
Drain potatoes, pat them dry, and toss with dressing, scallions and parsley.
Cut potatoes into smaller chunks if desired.
Add salt and
pepper to taste.