Apple Cider Potato Salad

• 5 pounds Red Bliss Or Other Thin-skinned Potatoes
• 1/2 cups Salt
• 1 Tablespoon Cayenne Pepper
• 8 cloves Garlic
• 2 bunches Green Onions, Thinly Sliced, Both White And Green Parts
• 1 cup Basil Plus More For Garnish
• 1 cup Kalamata Olives, Finely Chopped
• 1 cup Onion, Finely Diced
• 2 whole Lemons, Juiced
• 1 cup Apple Cider
• 1 cup Olive Oil
• 1/4 cups Coarse Mustard
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Freshly Ground Pepper
• 1 Tablespoon Paprika, Plus More For Garnish

1. 1. Place the potatoes in a large pot and cover with water. Add the salt, cayenne, and garlic cloves. Bring to a boil and lower to a simmer until fork tender. Drain and set aside to let cool until just warm.
2. 2. In a large bowl combine the remaining ingredients and mix well. Allow to sit and macerate.
3. 3. Once partially cooled, add the potatoes and chop roughly with a knife and fork until chunky. Stir well to soak up the dressing. Taste and add more of any of the ingredients as needed. Garnish with basil and paprika and serve warm!

red, salt, cayenne pepper, garlic, green onions, basil, kalamata olives, onion, lemons, apple cider, olive oil, ubc, red wine vinegar, freshly ground pepper, paprika

Taken from tastykitchen.com/recipes/salads/apple-cider-potato-salad/ (may not work)