Greek Potato Salad

 
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4 large eggs hard boiled chopped medium
20 or so new red potatoes chopped small with skins left on
1 tbsp olive oil
1/2 red onion chopped fine
10 mini peppers in orange, yellow or red chopped fine
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
2 tbsp chopped fresh Greek oregano
1/2 cup pitted Kalamata olives chopped in half
1/4 cup of capers drained on paper towel
1 cup whole milk Greek yogurt
1 small can anchovies drained on paper towel then chopped fine
2 tbsp Dijon mustard
4 dashes of hot sauce
1 tsp fresh ground black pepper
zest and juice of one lemon

Yes you can serve potato salad in Autumn or Winter. After all potatoes are in season now. Yes I really do have the potato salad in my fridge but am too lazy to take a photo of my own. Place eggs in pan filled with cold water and add a tablespoon of white vinegar. Bring to boil and remove from heat. Leave in hot water for 10 to 12 minutes. Remove eggs and place in cold water. When eggs are cool enough to touch, peel them and chop medium and set aside. Meanwhile in another pan filled with salted cold water place chopped potatoes. Bring to a boil and cook till al dente. Drain and put in an iced water bath to stop the cooking process. While potatoes are cooking sauté onion and peppers till al dente and set aside. When potatoes are cool drain well and put in a separate bowl with the sautéed onion and peppers. Just before adding dressing sprinkle in the herbs and toss gently.

In a separate bowl add remaining ingredients for the salad dressing. I prefer yogurt or sour cream to mayonnaise for potato salad dressing. Give each a try, you won't be disappointed. (Hint: in hot weather mayonnaise can go rancid quickly, not so for yogurt or sour cream). Be sure to distribute the chopped anchovies around the yogurt so they don't clump together. Now don't tell me you don't like anchovies, once they are in the potato salad dressing you'll never know they're anchovies, Instead you'll taste the saltiness and the umami. Mix dressing lightly then pour over potato mixture and toss gently. Last add chopped eggs and toss even more gently. Refrigerate for two hours, then serve. This potato salad can last three to four days refrigerated.