CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Salads, Appetizers |
4 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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.
A Message from our Provider:
“When God saw you – It was love at first sight”