Potato salad à la Joanna

Ingredients for 4 servings:

• 1 ½ kg potato(s), waxy
• 1 pointed pepper
• 1 bunch of spring onions
• 1 bunch parsley, flat
• 1 bunch of chives
• 1 bunch of dill
• 1 lemon(s)
• oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

without mayonnaise

Boil the waxy potatoes in plenty of water. Let them cool slightly, peel them, and cut them into pieces. Quarter the bell peppers (the color doesn’t matter; I prefer red ones because we prefer them for their flavor) and slice them into thin strips. Slice the spring onions into small rings. Finely chop the parsley, dill, and chives. Combine everything in a bowl, squeeze the lemon, and add the juice along with the oil (olive oil, rapeseed oil, etc.) to taste (I usually use around 4-6 tablespoons). Season generously with salt and pepper. Refrigerate until thoroughly chilled and well-seasoned. I make it the day before whenever possible, but it tastes great the same day.