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Boil the whole, unpeeled potatoes in generously salted water until fork-tender, 20 to 30 minutes, depending on size. As soon as you can handle the potatoes, but while they’re still warm, slice them just under 1/2” thick. Whisk together olive oil, vinegar, salt and pepper. Pour over warm potatoes, toss gently. Add the scallions and toss to combine. Taste and adjust the seasonings. Serve at room temperature.
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