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1
Put the potatoes in a large saucepan or Dutch oven.
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2
Pour in enough cold water to cover and add a small handful of salt.
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3
Bring to a boil over high heat.
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4
Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.
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5
While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover.
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6
Bring to a boil over high heat, then adjust the heat to medium-low.
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7
Cook the eggs for exactly 10 minutes.
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8
Drain the hot water and cool the eggs in the pan under cold running water for several minutes.
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9
Peel, and set aside.
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10
When the potatoes are tender, drain them and put them in a serving bowl.
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11
Immediately sprinkle the vinegar over them and set aside to cool.
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12
Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive.
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13
Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil.
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14
Season the salad, to taste, with salt and pepper and toss again.
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15
Cut the eggs into quarters and decorate the top of the salad.
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16
Sprinkle with diced red pepper, if using.
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17
Serve at room temperature.
