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Peel potatoes (unless the skins are beautiful, in which case retain them) and chop up into a large bowl. Sprinkle cut-up potatoes with vermouth and toss. Let them sit and absorb the vermouth while you peel eggs and chop them and chop the scallions, radishes and eggs. Mix all dressing ingredients together. If it seems too thick add another teaspoon or two of vermouth. Add to the potato bowl the chopped radishes, scallions and 2/3 of chopped eggs along with dressing and mix gently but thoroughly. Garnish with the rest of the chopped egg and paprika over all.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space