Title: Potato Salad Recipe
Categories: Salad Appetizer
Yield: 4 Servings

10	md	Potatoes, diced & cooked
1/2		Green bell pepper, diced
2		Celery stalks, diced
3		Scallions, chopped
1/2	c	Olive oil
1	ts	Hungarian paprika
1	ts	Basil
1	ts	Salt
1	ts	Oregano
1	ts	Garlic powder
1	ds	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.

Posted by Mark Satterly in Intercook

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