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.