(4 servings)

10 md Potatoes, diced & cooked
1/2 ea Green bell pepper, diced
2 ea Celery stalks, diced
3 ea 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