Potatoes
Olive oil
Red wine vinegar
Green onions
Salt
Pepper

Cut three medium baking potatoes lengthwise into eighths. Toss with two teaspoons olive oil and 1/4 teaspoon salt. Place in shallow 2 quart microwave proof dish. Cover with wax paper and microwave on high 5 minutes; stir. Microwave covered 5 minutes more, or until tender.

Meanwhile, combine 1 tablespoon red wine vinegar, 2 tablespoons olive oil, 3 green onions, julienned, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Toss with cooked potatoes.