Start by peeling and cubing the potatoes. Place them in a large pot filled with water and a pinch of salt. Boil until fork-tender, which usually takes around 15-20 minutes. Drain and let them cool.
While the potatoes are boiling, place your eggs in another pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for about 12-15 minutes. Afterward, cool them in cold water before peeling and chopping.
Finely slice the red onion, dice the red bell pepper, and chop the pickled cucumbers. If you’re using chickpeas, ensure they are pre-cooked and drained.
In a large mixing bowl, combine the cooled potatoes, chopped eggs, red onion, red bell pepper, pickled cucumbers, Kalamata olives, and chickpeas (if using).
Sprinkle in the fresh dill, and season the mixture with salt and pepper to taste. In a small bowl, whisk together the olive oil, vinegar, mustard, oregano, and garlic powder. Pour this dressing over the salad and gently toss to combine, ensuring all ingredients are well coated.
For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra dill if desired.
