Mixed salad with mayonnaise and caramelized onions

The first time I made this salad, I admit, I ruined everything with too much fried onion. It was too greasy, it annoyed me how it kept sticking to the pan, and I couldn’t understand why it didn’t turn out like I saw it with others. Once I figured out that I shouldn’t rush the onion, but just let it melt slowly and that it needs a bit of liquid, there was no turning back. Since then, if I have potatoes at home, I find a reason to make this version of the salad – it’s not exactly oriental, but it’s not some new invention either; it’s something that works whenever you crave a proper meal without too much hassle.

It takes about an hour and a bit, including boiling, chopping, cooling, and mixing everything together. For four hungry people (or six, if you eat like me, with bread and a slice of something green on the side). It’s not complicated at all if you’re not in a rush and don’t stress about doing everything by the book. Almost everything can be prepared ahead of time if you feel like it. If you’re a beginner, know that it’s not hard; just don’t be scared of the potatoes and don’t throw all the onion in at once.

The basic ingredients and why they are so important, plus a word about each:

- White potatoes, about 1 kg. I choose ones with thin skin so they don’t absorb too much water while boiling, and I let them cool completely before cutting them; otherwise, they turn to mush. Without potatoes, there’s no salad; this one is really all about them.
- Red onion – 2 large ones. For caramelization. It adds that sweet and slightly tangy flavor that changes everything. You don’t need more than that, as it can overpower the other flavors if you get carried away.
- Pressed ham, about 150 grams. I’ve tried it with chicken or smoked ham, but this simpler, softer version works best.
- Eggs, 4 hard-boiled. I make sure they are boiled well so the yolk doesn’t run; otherwise, it makes a mess in the salad.
- Pickled bell peppers, about a 400 g jar. The tangy ones, not too sweet. I rinse them quickly to remove excess brine, or else they give too strong a flavor.
- Black olives, pitted – about 200 g. It’s best if they are pitted, as I’ve had moments where I forgot and ended up breaking my teeth. Not too many, just enough to add a flavor contrast.
- For the caramelized onion: sugar (1 tablespoon), salt (half a teaspoon), olive oil (50 ml), vinegar (120 ml, enough to cover the onion well), oregano, basil, thyme (a pinch of each), freshly ground pepper.
- For the mayonnaise: 1 raw yolk, 1 teaspoon of mustard (I prefer a classic one, not sweet), about 250 ml oil (depending on how thick you want the mayonnaise), 1 teaspoon of salt (but always taste, as salt varies).

I never make mayonnaise with a mixer because it can curdle when no one is watching. I whisk it by hand slowly, so I don’t have to fix it later. If you want to avoid raw egg, you can use a boiled yolk (but it’s not quite the same).

Now, here are the steps, briefly, and in detail when necessary, along with the observations I’ve learned along the way:

1. Potatoes. I wash them well and boil them in their skins in enough water to cover them. I don’t cut them while they’re hot, as they get mushy. When a fork goes in easily, they’re done. I drain them and let them cool completely. I found that if I peel them while warm, they fall apart, so I leave them until they’re really cold.
2. Eggs. I put them in to boil in cold water. When it starts boiling, I set the timer for 10 minutes. After that, I transfer them directly to cold water to avoid sticky shells.
3. Caramelized onion. I peel the onion and slice it thinly. I throw it in a preheated pan with oil and sprinkle it with salt from the start, so it softens nicely. On low heat, I stir occasionally and add a splash of water (not too much, about 2 tablespoons, just enough to prevent it from frying too quickly). When it starts to become translucent, I add the sugar and let it melt, stirring continuously. When everything smells sweet, I pour in the vinegar with the spices (basil, thyme, oregano, pepper), cover it, and let it cook on low for two or three minutes. Once I take it off the heat, I let the onion cool in the liquid. I discovered that if I don’t cool the onion separately, it releases water into the salad, which isn’t ideal.
4. I drain the pickled peppers well and cut them into strips. I usually rinse them quickly under cold water so that the salad doesn’t turn out too sour.
5. For the olives – if they aren’t pitted, I take the time to pit them one by one. Jarred olives have a milder taste, while bulk ones can be too salty – it’s all about luck here.
6. The pressed ham is cut into thin strips, so it doesn’t feel like a chunk of rubber.
7. Mayonnaise. I mix the yolk, mustard, and salt well, then slowly drizzle in the oil while whisking. I never make it too thick, as it won’t mix smoothly with the rest. If I keep it in the fridge before adding it to the salad, it comes together better.
8. When everything is ready, I cut the cooled potatoes into bite-sized cubes. I put them in a large bowl, add the drained onion (but I keep the liquid separately, sometimes I use it to moisten the salad if it’s too dry), then the pickled peppers, ham, and olives. I mix gently so the potatoes don’t break apart.
9. Finally, I add the mayonnaise just enough to bind everything together, not to drown the salad. I mix slowly with a silicone spatula. I taste for salt, and if needed, I add a little of the onion liquid, depending on the taste.
10. I cut the boiled eggs into quarters and place them on top when serving, not before, as they can take on an odd color if left in the fridge.

Why do I make it pretty often? Because it’s the kind of dish where you don’t need to cook separate meat, sides, and salad. It has everything. And honestly, it’s one of the few hearty salads that disappears quickly at the table, whether it’s winter or summer. It’s great when you have guests or if you want to take it for lunch the next day. You don’t need talent, just follow the order somewhat and don’t rush the mixing.

Useful tips, alternatives, what not to do, and how you can change things up:

Common tips and mistakes:
Don’t rush the potatoes while boiling. If they’re undercooked and fall apart, it shows in the taste and texture – this isn’t a recipe to make in a hurry. If you make the onion too dark, you ruin it – it should remain golden, soft, and shiny, not brown and bitter. Add the mayonnaise at the end, gently, or everything will fall apart. Don’t add all the olives at once – it’s better to add a few, taste, and then add more if needed.

Substitutions and adaptations:
You can skip the pressed ham if you want a vegetarian version (but you’ll also need to remove the eggs and mayonnaise and use a simple dressing of oil and mustard, plus lemon). If you want it gluten-free, you’re in luck; this recipe has no flour at all. For a lighter version, substitute the mayonnaise with Greek yogurt mixed with mustard or with an eggless mayonnaise (made from soy milk). If you don’t like olives, you can replace them with capers or leave them out entirely – sometimes I don’t add them if I’m not in the mood. The pickled peppers can be swapped with pickled cucumbers, but the flavor shifts more toward a beef salad, and it’s not as aromatic.

Variations:
You can also add some herbs – parsley or green onions at the end. If you like it spicy, add a small hot pepper to the onion while caramelizing. For a more rustic feel, it works with smoked ham cut into small cubes. If you’re feeling adventurous, throw in some feta cheese, diced, but not too much, as it can overpower everything quickly.

Serving ideas:
This salad can work as an appetizer or a main dish. When I serve it, I place toasted bread or slices of fresh bread alongside it. It also pairs well with some green salad leaves underneath for effect, but they’re not mandatory. For a drink, a dry white wine or even a cold beer works perfectly. You can serve small portions in individual bowls with the egg on top for guests if you want to impress.

Frequently asked questions:

1. Can I use red potatoes or another type?
Red potatoes work, but they tend to fall apart more while boiling. I prefer white ones with thinner skin because they stay firmer after boiling. If you only have red ones, boil them carefully and cool them completely before cutting to avoid making a mash.
2. How do I make sure the mayonnaise doesn’t curdle?
Whisk the yolk with mustard and salt until smooth, then slowly drizzle in the oil. If you add too much oil at once, it will curdle. If you do have a mishap, you can “fix” it by adding a raw yolk in a separate bowl and gradually incorporating the curdled mayonnaise.
3. What can I substitute for the pressed ham?
You can use smoked ham, boiled chicken cut into small cubes, or even canned tuna (well-drained). Without any meat, it will be a vegetarian salad, but it won’t be quite the same experience.
4. How long can it be kept in the fridge?
Up to two days max, in a covered container, in the cold. But only add the eggs when serving, to prevent them from oxidizing and developing an odd taste.
5. What can I do if it turned out too sour?
If there’s too much vinegar or pickles, add some boiled potatoes and a spoonful of mayonnaise. Always taste, as it sometimes depends on how tangy the pickled peppers are.
6. Is it necessary to caramelize the onion?
You can use raw onion cut into very fine slices, but you won’t get that rounded, sweet flavor. I think it’s worth spending an extra 10 minutes for the caramelized version.

Nutritional values (approximately, for a generous serving, about a quarter of the entire salad): around 350-400 kcal, with 35-40 g carbohydrates (from the potatoes), 12-15 g protein (thanks to the eggs and ham), and about 18-20 g fat (from the mayonnaise and oil). It’s not the most “dietetic” meal, but if you use less mayonnaise or substitute it with yogurt, you can easily drop below 300 kcal per serving. Besides that, you get fiber from the vegetables, it’s gluten-free, contains minimal sugar from the caramelized onion, and has no additives if you choose your ingredients wisely.

How to store and reheat:

In the fridge, in a covered container, it keeps well for about 2 days. The potatoes and mayonnaise absorb moisture, so if you leave it too long, it can get mushy and a bit sticky – it won’t be the same, but it’s still edible, let’s be honest. It shouldn’t be reheated; it’s meant to be eaten cold or at room temperature. If you see it has released too much liquid, gently mix before serving and remove the eggs if they aren’t finished, so they don’t develop an odd taste. The rest can be packed up nicely for the next day. If you’ve added too watery pickled peppers or cucumbers, make sure to drain the liquid before putting the salad in the fridge.

That’s how things work for me with this salad. If you get the hang of it, you’ll do it instinctively next time. If not, at least you’ve learned how not to burn the onion.

We put the well-washed potatoes with their skins on to boil in a pot with enough water to cover them. We leave them on the heat until they are well cooked when tested with a fork, about 35 minutes. In the meantime, we prepare the balsamic vinegar, so the ingredients used in it can blend well together. We put the vinegar in a sealed container along with oregano, basil, pepper, and thyme, and shake the container well to combine the flavors. We let it sit while we chop the other ingredients. We also prepare the mayonnaise by mixing the yolk with mustard and salt, then slowly drizzling in oil while mixing until we achieve the desired consistency. We leave the mayonnaise in the fridge and focus on the salad ingredients. We prepare a large, spacious bowl to mix everything. We drain the peppers from the liquid they were in, rinse them slightly, and chop them into julienne strips, then let them drain in a sieve. We rinse the olives and remove the pits. We boil the eggs for 10 minutes until they are hard. We slice the pressed ham into thin strips. After the potatoes are boiled, we drain them and let them cool, then peel them, cut them into cubes (I cut them into four or six pieces), and place them in the bowl. Then we prepare what I like most about this salad: the caramelized onion. We peel, wash, and chop the onion into thin slices. We heat oil in a pan, then add the chopped onion and sprinkle a little salt over it. We gently stir with a wooden spatula and drizzle a little water, so we don’t get that unpleasant taste of fried onion. We don’t let the onion cook completely; just enough to soften a bit and become slightly translucent, then we add the sugar and stir until it melts. We add the vinegar, cover with a lid, and let it simmer for another 2-3 minutes on low heat, after which we turn off the heat and let the onion cool in the liquid formed. I absolutely love that liquid, yummy! After it cools, we drain the onion from the liquid and add it to the potatoes in the bowl, mixing gently to combine; the onion will stick slightly to the potatoes. Then we add the remaining ingredients: the peppers, pressed ham, olives, and mayonnaise, and mix gently to avoid mashing the potatoes. Finally, we peel the eggs, cut them beautifully lengthwise into quarters, and place them sporadically in the salad. It is recommended to add the eggs to the salad just before serving to prevent oxidation.

 Ingredients: For the salad: 1kg white potatoes 1 jar of bell peppers (400g) 200g olives 150g pressed ham 4 boiled eggs For the caramelized onion: 2 red onions 1/2 teaspoon salt 50ml olive oil 120ml vinegar 1 pinch of oregano 1 pinch of thyme 1 pinch of basil 1 pinch of pepper 1 tablespoon sugar For the mayonnaise: 1 egg yolk 1 teaspoon mustard 250ml oil 1 teaspoon salt

 Tags:  oriental salad potato salad