Italian Potato Salad



4 cups potatoes, boiled and cubed
1 cup red onion, diced
1/2 cup white vinegar
1/2 cup water
1 tablespoon garlic, minced
1 tablespoon fresh parsley, rough chop
1 teaspoon extra virgin olive oil
1/4 teaspoon black pepper, fresh ground
1 pinch dried basil
1 pinch paprika

1. Combine all ingredients except the rough chopped parsley.
2. Refrigerate about one hour. Top with parsley and serve.

Makes 4 servings.