DILLY RED POTATO SALAD

• 6 lbs. medium-size, red, Yukon Gold, new white or fingerling Potatoes
• 6 ribs Celery, finely chopped
• 8 green Onions (white and green parts) finely chopped
• 3 Tbs. distilled white Vinegar
• 3 Tbs. Olive Oil 2 tsp. Salt
• 1 tsp. freshly ground black Pepper
• 1 recipe of Thrill of a Dill seasoning mix
• 1 tsp. sweet Paprika 

Wash the potatoes thoroughly. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. 

Drain the potatoes, let cool a bit and peel, if desired. Cut them into bite-size pieces and transfer them to a large salad bowl. Add the celery and green onions, sprinkle with the vinegar, oil, salt, and pepper. Toss gently to coat. 

Prepare the Thrill of a Dill dip recipe. If you do not have it on hand. Stir in 1/2 teaspoon sweet paprika. Toss the potatoes with half the dressing, stirring gently to coat. Thirty minutes before serving, toss the salad again, adding more dressing if needed. Sprinkle the remaining 1/2 teaspoon of paprika on the top and serve. 

Hint: To dress the salad up, line a serving bowl with lettuce, pour the potato salad in and garnish the top with slices of fresh tomatoes or hard-boiled egg slices.