Potato Salad

4 Medium Potatoes, unpeeled
2 Tbsp. Raspberry red wine vinegar
2 Tbsp. Peanut oil
1 Tbsp. Lemon juice
1 Clove Garlic, crushed
1/3 Cup Fresh parsley, finely chopped
3 Spring onions, chopped
1 Tbsp. Fresh dill, chopped
2 Tbsp. Fresh mint, finely chopped
Pepper to taste

Cook the potatoes for about 20 minutes, until tender. Drain, but do not peel. Dice as soon as cool enough to handle and place in glass or ceramic bowl. Add the vinegar, oil, lemon juice and garlic. Mix lightly and allow to cool. When cool, toss in the parsley, onions, dill, mint and pepper. Serve at room temperature, sprinkled with a little paprika.