Green Olive and Egg Potato Salad

INGREDIENTS

2 lb

German Butterball or Yukon Gold Potatoes (sliced into 1" cubes, skin on)

3/4 tsp

Fine Sea Salt

Farm Fresh Eggs

1 cup

Purple Onion (medium dice (about one medium onion))

1 1/2 cups

Green Bell Pepper (medium dice (about one medium bell pepper))

3/4 cup

Celery (thinly sliced (about 4 celery stalks - chop the leaves and add them to the salad too if you have them!))

1/2 cup

Curley Parsley (packed and chopped fine, reserve a few Tbs for garnish)

3/4 cup

Green Peminto Stuffed Olives (chopped + a few extra whole olives for garnish)

1/2 cup

+ 1 Tbs (150g) Mayonnaise (I like veganaise or just mayo (adjust up or down to taste))

4 tbsp

Apple Cider Vinegar

3/4 tsp

Sea Salt

1/2 tsp

Fresh Ground Pepper

1/2 tsp

Smoky Paprika (divided)