2 1/2 lbs. red skinned potatoes (sm.)
1 bunch scallions (chopped with some greens)
1/2 stick (1/4 c. butter)
1/4 c. white vinegar
2-3 tbsp. parsley (chopped)
Salt and pepper to taste
4 hard cooked eggs, chopped

Scrub potatoes, do not peel. Boil until just tender. Cool. Cut into bite size chunks. Combine with scallions. Refrigerate.

The day you plan to serve, combine butter with vinegar, parsley, salt and pepper. Bring to a boil. Simmer few minutes, then pour over potatoes. Add eggs. Season to taste with salt and pepper. Serve at room temperature. Chilling this recipe would make butter harden, you might substitute oil for butter to avoid this. Serves 8-10.