1 to 1-1/2 lbs potatoes, halved or quartered (depending on size)
1/2 c dry white wine
1 bunch scallions, trimmed, thinly sliced (or chives)
1/4 c extra-virgin olive oil
salt and pepper, to taste
1. Cook potatoes in boiling, salted water until tender. (Check by inserting a fork into a piece of potato, if it goes in easily, it’s done.) Drain in a colander and transfer to a serving bowl. Immediately pour the wine over the hot potatoes and toss.
2. Add the scallions or chives, oil, salt, and pepper. Toss gently. Serve warm or at room temperature.