MARIE’S POTATO SALAD

MARIE’S POTATO SALAD
Serves 4-6
SALAD
6 potatoes
Salt
3 hard boiled eggs
1 onion, peeled and diced
1 green pepper, cored and diced
5 ml (1 teaspoon) freshly ground black pepper

SALAD DRESSING
60 ml (1/4 cup) olive oil
15 ml (1 tablespoon) white grape vinegar
5 ml (1 teaspoon) chopped dill

SALAD:
Cook potatoes in salted water until done and remove skins.
Cut the potatoes and eggs into bite-size pieces and transfer to a salad bowl. Add the onion and green pepper and mix lightly. Season well with salt and pepper.
SALAD DRESSING:
Mix the olive oil and vinegar and pour over the potatoes while still warm.
Toss gently with a fork. Top with the dill and leave to chill in the fridge.
Photo: Marie Dumas Jennings