From Linda Clark, CNC

• 4 medium red potatoes
• 2 green onions
• 1/3 cup red cabbage, diced
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• lettuce leaves
• pepper, (and sea salt to taste)

Cook the washed whole potatoes in a large pot with enough water to cover until fork tender.  Cut the green onions, thinly.  After allowing the potatoes to cool, cut them into 1/2 inch cubes.  In a large bowl, mix the potatoes with green onions and cabbage.  Pour the vinegar into a small bowl, slowly whisk in the olive oil.  Drizzle over the potato mixture and toss to coat.  Eat 1/2 cut on a bed of lettuce.