Directions

1. Cook potatoes in boiling salted water in a large saucepan for 20 to 25 minutes, until tender when pierced. Drain the potatoes and cut them in half (if potatoes are large, cut into wedges) and place in a shallow serving bowl. While potatoes are warm, sprinkle with vinegar and oil, toss well and season to taste with salt and pepper. Toss again with chives and serve immediately.