Place a large pan of water over a high heat and add a good pinch of salt. Add the potatoes and bring up to a boil.
10 large potatoes
When boiling reduce the heat to achieve a simmer and leave until tender bit not soft. Normally between 20-25 minutes.
Drain the potatoes and allow to cool. I have placed them in the fridge to thoroughly cool off before. I know someone recommends placing the drained potatoes in the freezer for 20 minutes, but I prefer a more natural method.
Cut the potatoes into mouth size chunks and place into a large serving bowl/dish.
Add the sliced scallions and red onion and mix.
4 large scallions, 1 medium red onion
In a large jug, add the chilli, salt, pepper, oregano, sugar, garlic powder, lemon juice, red wine vinegar and olive oil. Str thoroughly until fully combined.
½ tsp ground black pepper, ½ tsp salt, 1 tsp garlic powder, ¼ tsp oregano, 1 large red chilli, 1 ½ tsp lemon juice, 60 ml olive oil, 60 ml red wine vinegar, 1/4 tsp sugar
Taste the potato salad and add seasoning if required. I always love extra pepper.
Pour the dressing over the potatoes and place in the fridge until needed.