Cook the potatoes in their skins for about 30 minutes, with salt and a little vinegar so that the skins of the potatoes do not break; they must be well done.
Drain them and let them warm just enough to peel them.
Remove the skin and cut them into slices of about half a centimetre.
Mix the rest of the ingredients except the chives with the finely chopped onion and put them in a saucepan on the heat. When it gets warm, add the potatoes and mix well, without worrying about them breaking and crumbling.
Remove from the saucepan and let it warm and rest for at least an hour and keep warm.
Finish with Castillo de Canena Reserva Familiar Arbequino extra virgin olive oil and serve decorated with chopped chives on top.