Spanish Potato Salad

Recipe Instructions Scrape the potatoes (I don't). Cook until tender, but do not overcook them or they will break up. Mix together the oil and vinegar. Toss the potatoes while still hot. Stir in the garlic and 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.