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Romanian Potato Salad

Yordanka KovachevaYordanka Kovacheva
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Romanian Potato Salad
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18/04/2018
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Preparation
25 min.
Cooking
20 min.
Тotal
45 min.
Servings
4
"A very filling salad that you can have as a main course. The pickles and eggs give it a somewhat different taste and nuance that you`re going to love."

Ingredients

  • potatoes - 4, large
  • onions - 1 head, small / medium
  • pickles - 6
  • eggs - 3, hard - boiled
  • oil - or olive oil to taste
  • vinegar - taste (apple cider or wine)
  • olives - 10 - 12, black
  • parsley - for decoration
  • salt - to taste
measures

How to cook

Boil the potatoes and eggs, leave them to cool and peel them.

Chop the pickles and onions finely, put them in a deep bowl.

Cut the semi-cooled potatoes and eggs into relatively small pieces (can grate the eggs).

Season with salt, vinegar and oil or olive oil and stir well.

You can chop the olives, remove the pits and mix them with the rest of the products or just arrange them whole on top of each serving.

Serve the mixed together salad while still warm or at room temperature, decorated with parsley sprigs.

Notes: You can add a boiled carrot to the veggies if desired.

Romanians eat it as an appetizer and even as a main course because it is very filling. The pickles and eggs give it a somewhat different taste and nuance that you're going to love. Bon appetit!

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