Creamy Romanian Potato Salad (Salată Orientală) with Eggs, Tomatoes & Olives
Ingredients
- 6 medium potatoes
- 1 teaspoon salt (for boiling)
- Water (to cover the potatoes)
- 4 eggs
- 1 small red onion (or yellow/green, as preferred)
- A handful of cherry tomatoes (or regular tomatoes), diced
- 100 grams black olives (or green, according to taste)
- 1 teaspoon olive oil
- 1 teaspoon apple cider vinegar (optional)
- 2 tablespoons mayonnaise (preferably homemade)
- Extra salt to taste
Instructions
- Boil the Potatoes:
- Wash and pierce the potatoes with a fork.
- Place them in a large pot, cover with water, and add 1 tsp of salt.
- Boil until tender. Drain and allow to cool slightly.
- Boil the Eggs:
- In a separate pot, boil 4 eggs until hard-boiled.
- Peel once cooled.
- Prepare the Veggies:
- Dice the cherry tomatoes into small pieces.
- Thinly slice the red onion.
- Pit and slice the olives if needed.
- Peel and Dice Potatoes:
- While still warm but manageable, peel the boiled potatoes using a spoon.
- Cut into bite-sized cubes.
- Place them in a large mixing bowl and season with a bit more salt and 1 tsp of olive oil. Toss gently.
- Assemble the Salad:
- Slice the boiled eggs and add them to the bowl.
- Add the tomatoes, onion, and olives.
- If using, sprinkle with apple cider vinegar.
- Add 2 tbsp of mayonnaise and mix everything gently until well combined.
- Chill & Serve:
- Let the salad rest in the fridge for 30 minutes before serving for best flavor.
- Perfect served with warm schnitzels or fresh crusty bread.
Garnish with fresh parsley or dill for extra flavor and color.