Green-Onion and Potato Salad

This is my favorite potato salad, best served warm. I have been making it for many many years. I particularly appreciate that the ingredients are always in my pantry

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  large potatoes, scrubbed
• 1⁄3 cup  oil
• 1⁄4 cup red wine vinegar
• 1⁄4 cup water
• 1⁄4 cup  chopped green onion
• 1  pimiento, minced (optional)
• 1  garlic clove, minced (optional)
• 1⁄4 teaspoon ground black pepper
•  salt, to taste

Directions

1. Boil the potatoes in their jackets. When done, as soon as you can handle them, peel and slice about 1/4 inch to 1/2 inch thick. (When I don't have enough time, I dice the potatoes and cook them on the stove until just done).
2. While the potatoes are cooking, mix together all the other ingredients.
3. Place the sliced potatoes in a bowl. Stir together the dressing (it will have settled) and pour over the hot potatoes. With a large spoon, toss the salad carefully to coat.
4. Best warm - can be warmed up in the microwave.