Oriental Salad

Oriental potato salad with olives and eggs - a simple and delicious recipe

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Servings: 4-6

I invite you to discover with me a classic yet flavorful recipe: Oriental potato salad with olives and eggs. This simple recipe is perfect for a casual lunch, a light dinner, or even as a side dish for a barbecue. The history of this salad takes us through culinary traditions full of taste and color, bringing together simple yet vibrant ingredients.

The basic ingredients are accessible and can be found in most pantries, and the combination of flavors and textures will surely win you over!

Ingredients:

- 3 eggs
- 3-4 medium potatoes
- 200 g green or black olives (preferably with pits)
- 3-4 green onions (leaves are optional)
- 4-5 tablespoons extra virgin olive oil
- 1-2 tablespoons apple cider vinegar with honey
- Salt (to taste)
- White pepper (to taste)

Step by step for a perfect salad:

1. Preparing the ingredients: Start by peeling the potatoes and washing them well under cold running water. Cut them into cubes of about 2 cm to cook evenly. Then, in another container, place the eggs to boil. It’s important to boil the eggs and potatoes together to save time and energy.

2. Boiling: Fill two pots with water and add a teaspoon of salt to each. Add the potatoes and eggs to boil. Cook the potatoes for about 15-20 minutes until tender, and the eggs for 10-12 minutes to achieve hard-boiled eggs.

3. Cooling the eggs: Once boiled, remove the eggs from the water and place them in a bowl of cold water. This simple trick will help in easier peeling. Drain the potatoes well in a colander.

4. Preparing the onions and olives: Meanwhile, clean the green onions and chop them finely. If you have olives with pits, use a knife to remove the pits, then cut them in halves or slices, as preferred.

5. Combining the ingredients: In a large bowl, add the drained potato cubes, chopped eggs, olives, and finely chopped onions.

6. Seasoning: Drizzle the olive oil, apple cider vinegar with honey, salt, and pepper over the salad to taste. Gently mix to avoid mashing the potatoes, so the salad remains fluffy and appetizing.

7. Serving: You can serve this salad immediately or let it chill in the refrigerator for a bit; this will enhance the flavors. It is delicious both on its own and alongside a slice of fresh bread or as a side dish to a meat dish.

Useful tips:

- Variations: You can add fresh dill or parsley to the salad for an extra flavor boost. Also, you can substitute the olives with roasted bell peppers for a sweet note.
- Nutrition: This salad is an excellent source of protein from the eggs, carbohydrates from the potatoes, and healthy fats from the olive oil, making it a good choice for a balanced meal.
- Calories: A serving of salad has approximately 250-300 calories, depending on the amount of oil used.

Frequently asked questions:

- Can I use sweet potatoes? Yes, sweet potatoes can add an interesting sweetness and a different texture. Make sure to adjust the boiling time, as they cook faster.
- What type of vinegar can I use? If you don’t have apple cider vinegar with honey, you can use balsamic vinegar or white wine vinegar, but the taste will be different.

This oriental potato salad with olives and eggs is not only easy to prepare but also full of nostalgia and flavor, evoking cherished memories of simple yet delicious meals. Enjoy it with your loved ones and let its aromas carry you away. Bon appétit!

 Ingredients: 3 eggs, 3-4 potatoes, 200g olives, 3-4 green onions (I didn't include the leaves), olive oil, apple cider vinegar with honey, salt, white pepper

 Tags:  salad potatoes oriental salad