6 medium (fist-sized) potatoes
2/3 C olive oil
3/4 C red wine vinegar
a generous dosage of fresh black pepper
1 1/2 t salt
3 scallions, finely minced
1 small bell pepper, in very thin slices
1/4 C finely minced parsley
1. Scrub the potatoes, slice in half lengthwise, and then into very, very thin slices.
2. Combine them with oil, vinegar, salt, and pepper in a large saucepan. Bring to a boil, then cover and lower heat to a shy simmer. Cook until the potatoes are just tender (20-30 minutes). Remove from heat, transfer to a bowl, and chill.
3. Before serving, stir in scallions and pepper. Garnish with parsley.