Put potatoes (leave the skin on) into a large pot on the stove, with enough cold water to cover. Add 1 tsp salt. Bring to boil on medium heat. Depending on type and size, boiling time may vary. Boil until fork tender, anytime around 25-40 minutes. 6-8 Minutes before turning off the heat, put the eggs in, or you can boil them separately. Drain the water and let to cool.
Wash and clean the vegetables. Julienne the red onion and put it in a small bowl with cold water to lose some of the zing.Julienne the bell peppers and radishes. Slices your dill pickles and pitted olives and chop the spring onion. Finely chop the herbs. Put them in a large bowl. Add in the drained red onion too.
Once cooled, peel the potatoes and eggs. Slice the hard boiled eggs and cut potatoes in medium cubes. Add them to the salad. Season with salt and fresh black pepper. Mix the vinegar and the oil and pour the mixture onto the salad. Blend well so the potatoes can absorb the moisture and all the flavors.In you are making ahead this recipe, at this stage you can cover it up and leave it in the fridge up to 4-5 hours.
Cut the lettuce and add it to the potato salad. Gently mix everything together. Taste the salad for tart and salt. You can add some pickles juice if you like more of a pickle flavor. Sprinkle with more fresh herbs and serve.
Notes
My grandmother used to make us a very simple version of this potato salad - just potatoes, onion and eggs. You may try this version too. It's still delicious.She also only used sunflower oil, as it has a more neutral flavor. I like to replace just 1 tbsp of sunflower oil with olive oil. Try this version and see if you like it. Yum.Golden potatoes are more mushy and better absorbing all flavors. Make sure you try that version too. You can also spice it up a little, feel free to experiment and make it yours.