Romanian Potato Salad
Romanian Potato Salad is a delightful and satisfying dish that brings together simple ingredients to create a flavorful and hearty meal. This salad, often a staple at gatherings and celebrations in Romania, is not only easy to prepare but also offers a wonderful blend of textures and tastes. The creaminess of the potatoes pairs perfectly…
Servings: 4 servings
Ingredients
Ingredients
- 6 mediumpotatoes cut into cubes and boiled
- 1 smallred onion chopped
- 5 eggs boiled
- 1/2 cupblack olives sliced or whole
- 4 tablespoonsolive oil
- 1/4 teaspoonsalt or to taste
- 1/4 teaspoonpepper or to taste
- fresh parsley chopped, for garnish
Instructions
Instructions
- Peel 6 medium potatoes and cut them into medium-sized cubes. Place the potatoes in a pot, cover with cold water, bring to a boil, then simmer 15–20 minutes until a fork goes through easily. Drain and set aside to cool until warm or room temperature.
- While the potatoes cook, place 5 eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer 9–12 minutes for hard-boiled eggs. Drain, rinse with cold water, peel, and chop into bite-size pieces.
- Chop 1 small red onion and slice or leave whole ½ cup black olives, according to your preference.
- In a large bowl combine the cooled potato cubes, chopped eggs, chopped red onion, and the ½ cup black olives.
- Add 4 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper (or to taste). Gently toss everything together with a spoon or spatula until evenly coated, taking care not to mash the potatoes.
- Transfer the salad to a serving bowl and garnish with chopped fresh parsley.
Equipment
- Pot
- Saucepan
- Large Bowl
- Spoon or Spatula
Notes
Store this salad in an airtight container in the fridge for3 – 5 days. This recipe should not be frozen- the texture and color of potatoes after freezing and thawing is not very appetizing.