Title: Potato salad recipe
 Categories: Salads, Appetizers, Mark's
      Yield: 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