Very, very good! Made this vegan by using eggless-mayo and was able to use fresh dill, which I think really enhanced the flavor. Will definitely be making this again, though will add MORE green olives (love, love, love green olives) and perhaps a bit more dill-- just a personal preference.
I often add olives to my potato salad and love dill in it as well, so what's not to like about this salad? I did add more mayo to mine. Thanks for sharing.
Mmmm, I just loved the olives in this salad. I used dried dill, as I don't have fresh, darn it. I added a little more mayo. Thanks!
Delicious! No excessive amounts of mayo either! I added a few shakes of white pepper, and used salt-free garlic powder. Used plain old standard Idaho russets and fresh dill! We will be making this again and again! Thanks for sharing! I love your recipes! cg ;)
I was going to halve the recipe, then decided against it, and I’m so glad I did because this is such a deliciously flavoursome potato salad. It lasted us three days, and tasted fine, probably even better on the second and third days. I used baby potatoes, so I only needed to halve them, and I left them unpeeled. I was running a little short of mayonnaise so I used 1/2 mayonnaise and 1/2 Greek yoghurt, which is a combination I’ve used in other potato salads anyway; it gave it just a hint of mayonnaise flavour with more creaminess, and I also added a teaspoon of fresh lemon juice because I knew it would go well with the dill and all the ingredients. The dill and the olives provided such fabulous flavour and the red pepper as well as adding colour and tasting great added a wonderful textural variety. The second time I served this, at the last minute, I decided to add some chopped walnuts, well for two of us. They tasted very good. A great potato salad which I know I’ll make again. Next time, I’m planning to use kalamata olives, simply because they are my favourite olive. Thank you so much for sharing this recipe, Kumquat!