Preparation

1. In a large pot, fitted with a steamer basket, place scrubbed potatoes. Steam until tender when pierced with a sharp knife, about 10 - 15 minutes. Drain and allow to cool until able to slice into 1/4 inch thick slices.
2. In a large bowl, whisk together the chili, vinegar, olive oil and salt, if desired. Add the sliced potatoes and toss gently to coat with the dressing. Add the scallions and parsley and gently toss again. Adjust seasoning as desired with salt and pepper