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Potato Salad

4 medium potatoes, unpeeled
2 tablespoons raspberry red wine vinegar (or other favorite vinegar)
2 tablespoons peanut oil or 2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
finely chopped parsley
3 green spring onions, chopped
1 tablespoon chopped fresh dill
mint pepper
paprika, to sprinkle


Cook the potatoes for about 20 minutes until tender. Drain, peel and dice, when cool enough to handle. Place in a servng bowl. Put the vinegar, oil, lemon juice and garlic on a screw-top jar and shake until combined. Mix the dressing lightly with the potatoes and allow to cool, toss in parsley, onions, dill, mint and pepper. Serve at room temperature, sprinkled with a little paprika. (you can vary the herbs as you like).

Source: www.food.com