Ripe Olive Potato Salad

• 3 cups new red potatoes, cut into 1 1/2" pieces
• 1/3 cup apple cider vinegar
• 1/2 cup olive oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup oil cured black olives, pitted and sliced
• 2 hard boiled eggs, sliced
• 2 celery stalks, sliced
• 1/2 cup cucumber, diced
• 1/4 cup pimento or roasted red pepper, diced
• 1/4 cup red onion, chopped
• 1/2 cup mayonnaise
• paprika for garnish

1. Boil potatoes in salted water until just tender, about 15 minutes.
2. Place cooked potatoes into a 9x13" glass baking dish, and pour olive oil, vinegar, salt and pepper over them. Cover with plastic wrap and refrigerate for at least 4 hours, up to overnight.
3. In a large bowl, combine marinated potatoes, olives, celery, cucumber, pimento, onion, and one of the eggs. Gently mix in the mayo. Top salad with the other sliced egg, and sprinkle with paprika.

new red potatoes, apple cider vinegar, olive oil, salt, fresh ground pepper, oil cured black olives, eggs, celery stalks, cucumber, pimento, red onion, mayonnaise, paprika

Taken from food52.com/recipes/4770-ripe-olive-potato-salad (may not work)