Gluten Free Potato Salad

Comment: The origin of potato salad is questionable but it is generally agreed that it was introduced in America in the late 1800’s and since then there have been hundreds (if not thousands) of recipes produced by professional chefs to kids experimenting with leftover potatoes and a jar of mayo. Our recipe is somewhere in between but it’s good enough to be asked for at family cookouts and as a side with a grilled stake to satisfy a hungry man’s appetite, so give it try.
Prep time:
Potatoes take about 20 minutes, Refrigeration in vinegar to marinate, at least 1 hour
Yield:
2 pounds

1. Peel all potatoes and cut into 1” cubes.
2. In a 4 quart pan w/lid with 2 quarts of water, add the potatoes and bring to a boil. Lower heat to medium and cook potatoes until Al Dente (do not overcook).
3. Strain the potatoes, rinse with cold water until the potatoes are cooled and then put them in a bowl pouring the vinegar over them and gently stirring so all have been wet with the vinegar.
4. Refrigerate for at least 1 hour stirring occasionally.
5. In the meantime make up your dressing mixing the mayo, relish, mustard and lemon juice together and refrigerate in a small, covered bowl.
6. When ready to serve, drain the potatoes of the vinegar and put them back in to the serving bowl, stir in the dressing so that all potatoes are coated, salt to taste and sprinkle the Paprika over the top layer of potatoes (don’t mix in the Paprika).