Ingredients
The following ingredients have 6 Servings
- 2 pound (930 grams) German Butterball or Yukon Gold Potatoes (sliced into 1" cubes, skin on)
- 3/4 tablespoons Fine Sea Salt
- 2 tablespoons Apple Cider Vinegar
- 5 Large Eggs*
- 1 cup (135 grams) Purple Onion (medium dice (about one medium onion))
- 1 1/2 cups (185 grams) Green Bell Pepper (medium dice (about one medium bell pepper))
- 3/4 cup (75 grams) Celery (thinly sliced (about 4 celery stalks - chop the leaves and add them to the salad too if you have them!))
- 1/2 cup (15 grams) Curley Parsley (packed and chopped fine, reserve a few Tbs for garnish)
- 3/4 cup (100 grams) Green Peminto Stuffed Olives (chopped + a few extra whole olives for garnish)
- 1/2 cup + 1 tablespoon (150 grams) Mayonnaise* (I like veganaise or just mayo (adjust up or down to taste))
- 2 tablespoons Apple Cider Vinegar
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Fresh Ground Pepper
- 1/2 teaspoon Smoky Paprika (divided)
