By chance I added smoked paprika to this salad, and what a great surprise in taste.
Portion size4 servings
peel pototoes and cook until tender, about 20 minutes. In a small bowl, mix all dry ingredients together. When pototoes are cooled, mix in dry ingredients, green onion, chopped up egg, and pickles, and mayonaise. Let sit in fridge for about 2 hours before serving. Enjoy