Potato salad recipe

Yield: 4 servings

Measure Ingredient
10 mediums Potatoes, diced & cooked
½ \N Green bell pepper, diced
2 \N Celery stalks, diced
3 \N Scallions, chopped
½ cup Olive oil
1 teaspoon Hungarian paprika
1 teaspoon Basil
1 teaspoon Salt
1 teaspoon Oregano
1 teaspoon Garlic powder
1 dash Red pepper

Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready to be served.

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