Roasted Potato Salad 031810

3 1/2 pounds red potatoes
1/3 cup chopped green onions
1/2 cup chopped celery
1/2 teaspoon paprika
1/4 cup red roasted pimiento strips
1/4 cup cider vinegar
1/3 cup vegetable oil
1/4 teaspoon Tabasco sauce
1/3 cup drained sweet pickles
4 eggs, hard-boiled and chopped fine
4 tablespoons chopped parsley
1/2 cup real mayonnaise

Wash potatoes and boil, unpeeled, in a covered saucepan until fork tender. Remove from heat and set aside to cool.

When the potatoes are cool enough to peel, cut into cubes and add onion, celery, salt, eggs, and paprika.

Blend vinegar, oil, and Tabasco, and pour over potato mixture. Toss lightly with a fork, making sure the dressing coats the whole salad without breaking up the potatoes. Let cool completely and stand for about an hour.

Add the mayonnaise, the chopped parsley and pickle and the roasted pimiento strips and toss well. Refrigerate until ready to serve.

Yield 8 to 10 servings.