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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, often brought this salad to pot luck gatherings. —ChefJune
Makes 8 or more servings
red or russet potatoes
large sweet onions, finely chopped
long stalks celery, finely sliced
large red bell peppers, cut into 1/4-inch dice
cup bread and butter pickles, chopped
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.
cup chopped fresh dill
tablespoons extra virgin olive oil
tablespoons fresh lemon juice
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 Picnic Recipe
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad