Smoked Paprika Potato Salad

I use smoked paprika in this dish,
turns potatoes into a special treat.
It's best to serve this dish ice
cold or at room temperature.

Ingredients:
1 1/2 pounds baby Yukon gold potatoes
1/4 cup Real mayonaise
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1/4 teaspoon tumeric
1/2 teaspoon sweet smoked paprika
pinch of cayenne pepper
2 tablespoons fresh parsley, chopped
1/2 cup spring onions, chopped
1/2 cup celery, chopped
salt to taste
black pepper to taste

Directions:
Place potatoes in a soup pot,
cover with cold water,
bring water to a boil, lower to simmer
and cook for about 10-15 minutes,
until they can be barely pierced with knife.
Strain and cover with a towel to allow
them to steam for another 15-20 minutes.
Meanwhile, in a mixing bowl whisk together
the mayonnaise, vinegar, mustard, tumeric,
pimenton, cayenne pepper and parsley.
Season to taste with salt and pepper.
Once the potatoes are cool enough to handle,
halve or quarter them depending on their size.
Place in a mixing bowl and cover them
with the dressing to keep them moist.
Then, add the spring onion and celery.
Toss and check seasoning (salt and pepper).
Refrigerate for at least 1 hour
to allow the ingredients to blend together.
Serve on a bed of green lettuce,
cold or at room temperature.