| 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.
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