Ingredients
Instructions
- 1.
Wash the potatoes and place in a large pot with plenty of water. Bring to boil and reduce the heat to medium, do not cover. Cook potatoes 20 -25 minutes until tender but firm. Drain and cool.
- 2.
Once the potatoes have cooled, peel and slice to about 1/4-inch thick slices. Set aside
- 3.
In a large salad bowl, mix together the balance of ingredients except for paprika. Add the potato slices and gently mix until the potatoes are well coated with the vinaigrette. Cover and refrigerate for a minimum of 4 hours or overnight
- 4.
To serve, bring the salad to room temperature and gently stir. Sprinkle with paprika
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