Instructions

• Begin by washing the potatoes thoroughly. Cut them into cubes and place them in a large pot of salted water. Bring the water to a boil and cook the potatoes until they are tender but not mushy, about 10-15 minutes. Drain the potatoes and set them aside to cool.
• While the potatoes are cooling, place the eggs in another pot and cover them with cold water. Bring to a boil and then reduce to a simmer for about 10-12 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool. This will make peeling them much easier.
• While the potatoes and eggs are cooling, chop the small red onion finely. If you prefer a milder onion flavor, you can soak the chopped onion in cold water for about 10 minutes before draining and adding it to the salad.
• In a large mixing bowl, add the cooled potatoes, chopped onions, and black olives. Gently mix to combine the ingredients without breaking the potatoes.
• Peel the boiled eggs and chop them into chunks. Add the eggs to the bowl along with the olive oil, salt, and pepper. Toss everything gently to coat the ingredients evenly with the dressing.
• Transfer the Romanian Potato Salad to a serving dish and garnish with freshly chopped parsley. This adds a pop of color and freshness to the dish. Serve immediately or refrigerate for a while to allow the flavors to deepen.