2-3 pounds yellow or red potatoes (not starchy potatoes)
1 large or 2 smaller cucumbers (peeled, if waxed)
1 green bell pepper, chopped
2 green onions, chopped
1/2 small to medium red onion, chopped
1/2 to 1 cup black olives (halved if very large)
1/4 cup coarsely chopped mild pepper rings
2 fresh tomatoes, cored, then cut in 1/2- inch wedges
1/2 cup olive oil
1/4 cup water (water + clear jel are added instead of using another 1/4 cup of olive oil)*
1/4 cup fresh lemon juice
2 Tablespoons red vinegar
2 Tablespoons mild pepper ring juice
1 teaspoon instant clear jel*
1 Tablespoon minced garlic
1 teaspoon dill weed
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon sugar
Dash pepper (optional)
Rinse the potatoes, then place into a large saucepan and cover with water; bring to a boil over high heat, then reduce the heat to medium and cook, covered, just until the potatoes are tender. Drain the hot water, cover with cold water for 2 or 3 minutes (until cool enough to handle).
Peel the potatoes, cut into large (1-inch) chunks, then set aside to continue cooling.
Meanwhile, to prepare the cucumber(s), peel, quarter or halve, then cut into 1/2-inch slices.
Place the slices into a colander, sprinkle generously with salt, stir gently, then allow to drain for about 30 minutes.
Also, to make the dressing, combine in a blender container the olive oil, water, lemon juice, vinegar, pepper juice and the clear jel; blend, then pour into a large salad bowl.
Stir in the garlic, dill weed, oregano, salt and pepper, if using.
To the dressing in the bowl, add the prepared green peppers, green and red onions, olives, and chopped pepper rings; stir into the dressing.
Add the tomatoes and cooled potatoes; stir gently, just until the potatoes are coated with dressing.
Allow to stand for at least 30 minutes before serving.
Original recipe by LuAnn Bermeo, author of Amazing Meals I and II; loosely based on ideas from Apple Valley's deli, where something similar is served frequently, and several internet recipes.