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Stamford Chef With Slovakian Roots Shares Potato Salad Easter Dish

STAMFORD, Conn. -- Cooking for Easter? Doris Bobik, a Stamford chef/caterer who runs Beluga Girls, is all about tradition.

Doris Bobik of Beluga Girls Catering.

Doris Bobik of Beluga Girls Catering.

Photo Credit: Submitted
Doris Bobik relies on her sense of history and tradition for this potato salad dish.

Doris Bobik relies on her sense of history and tradition for this potato salad dish.

Photo Credit: Submitted
Mom's old-fashioned potato salad.

Mom's old-fashioned potato salad.

Photo Credit: Submitted

Thanks to her Slovakian/Byzantine heritage, Easter has always consisted of the Church, Incensed & Holy Water Basket Blessing, handpainted boiled eggs, homemade paschka (egg bread with golden raisins), a lamb-shaped butter, and her mom's old-fashioned potato salad. Here, she shares the recipe.

  • 6 large peeled whole Yukon Gold potatoes, boiled, cooled and cut into bite-size chunks
  • 6 large organic hard boiled eggs, roughly chopped
  • 2 large ribs of celery, finely diced
  • 1/2 cup grated small Vidalia onion
  • Hellmans Mayonnaise, as much as you desire to coat creamily
  • salt and pepper to taste
  • chopped fresh dill

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