I have been making this potato salad for more than 10 years and it is very good. I could eat this every day of the week and be happy! The salad is quite simple, all you need is some peppers, onions, eggs, olives and, of course, potatoes. The dressing is made of sunflower oil and white vinegar and it adds just the perfect touch to the salad. There is no need for mayonnaise or commercially sold dressings to make a tasty salad! Also, because it contains no mayonnaise, it’s a very good choice for picnics and those hot summer days (that we so rarely get in Canada ).
Time: 35 min, Prep: 15 min. Cook: 20 min.
Servings: 6 servings
- 8 potatoes
- 1 large pepper
- 10 green onions
- 1 can black olives, pitted and chopped
- 6 hard-boiled eggs
- 100 ml sunflower oil
- 80 ml white vinegar (you can add more if you prefer)
Wash potatoes and boil them in their skin for 20 minutes or until they are soft enough to pierce with a fork. Drain and let potatoes cool for a few minutes.
Chop the green onions and the pepper. Peel off the hard-boiled eggs and cut into small pieces.
Peel potatoes and cut into bite size pieces. Add the chopped onions, eggs and the black olives.
Pour oil and vinegar over the vegetables and add salt to taste. Toss gently to mix. Potatoes should be slightly warm as they absorb the dressing better. Also, it tastes better if you allow the salad to sit for a bit to soak up the dressing.