Wash the potatoes but don't peel them. Place the potatoes in a large
pot with enough water to cover them. Heat to boiling, then reduce the heat
to a simmer. Cook the potatoes until they are tender but not mushy, about
30 minutes. Drain them and cool.
Peel the potatoes - a butter knife works well. Finely chop the potatoes
and place them in a large bowl. Add the remaining ingredients and mix
well until blended. The potatoe salad should be a chunky consistency. Taste it and add more paprika, salt, or pepper if necessary.
Transfer to a serving bowl and sprinkle lightly with cayenne pepper.
Originally Submitted
1/21/2010
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