Author Notes: I have loved potato salads ever since I was small. It doesn’t matter whether they are cold or hot, dressed with mayo or otherwise. This one gets its Greek style from the copious amount of fresh dill in the dressing. My friend Emy Kosmas, an excellent cook of Greek food, always brought this salad to pot luck gatherings. - ChefJune
Makes 8 or more servings
- 8 red or russet potatoes
- 2 large sweet onions, finely chopped
- 4 long stalks celery, finely sliced
- 2 large red bell peppers, cut into 1/4-inch dice
- 1/4 cup bread and butter pickles, chopped
- 3 or 4 hard cooked large eggs
- Boil the potatoes in lightly salted water until fork tender. Remove to ice water to cool. Then dry, peel and dice or slice (as you prefer). Add onions, celery, peppers and pickles. Make the following dressing.
- 1/2 cup chopped fresh dill
- 3 tablespoons extra virgin olive oil
- 4 tablespoons fresh lemon juice
- 1/3 cup mayonnaise – preferably homemade (or to desired moistness)
- Mix dressing and toss with salad. Chop hard boiled eggs and add on top.
- Teacher’s Tip: If you’re serving this (or any other mayonnaise-dressed salad) in very hot weather, put a shallow bowl of ice and water under the serving dish to keep it cold and fresh.
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad