Oriental Salad

Oriental potato salad is one of those recipes I turn to when I want something light, with basic ingredients, without much hassle. I've made it dozens of times, especially when cooking for multiple people or when I need something refreshing and filling. Potatoes, onions, and boiled eggs are always in the fridge. It’s quick to make, everything is visible, and if you use a bit of ice water for the boiled potatoes, peeling them doesn’t seem like a chore anymore.

Quick info

Total time: about 40-50 minutes
Preparation time: 15-20 minutes
Boiling time (potatoes + eggs): 25-30 minutes
Servings: 4-6
Difficulty: easy
Recipe type: cold salad, ideal for lunch or dinner

Ingredients

1 kg potatoes
2 onions
150 g pitted black olives
4 eggs
Salt
Pepper
Olive oil
Apple cider vinegar with honey (or lemon juice, to taste)
Fresh parsley

Preparation method

1. Wash the potatoes well and boil them in their skins in salted water. Boiling takes about 25-30 minutes, depending on the size of the potatoes. They are ready when you can easily pierce them with a fork.

2. While the potatoes are boiling, put the eggs to boil. For hard-boiled eggs, leave them for 9-10 minutes from the moment the water starts to boil. Once they are done, place them in cold water.

3. When the potatoes are boiled, remove them from the water and transfer them to a bowl of cold water and ice. This helps to peel them quickly without burning yourself. After they have cooled, peel and cut them into fairly large cubes to avoid them falling apart.

4. Cut the onion to your liking - into thin slices (julienne) or small cubes.

5. Slice the olives.

6. Peel the cooled eggs and cut them into slices or suitable pieces.

7. In a large bowl, combine the potatoes, onion, olives, and eggs. Sprinkle with salt and pepper, then add a few tablespoons of olive oil. Pour in apple cider vinegar with honey (or lemon juice) to taste. Gently mix everything so as not to crush the potatoes.

8. Finally, chop fresh parsley and sprinkle it on top. The salad should be kept cool until serving.

Why I make the recipe often

I love it because it doesn’t have complicated ingredients and is ready in under an hour, even when I’m not in a hurry. It’s filling, goes with any meal, and doesn’t involve frying or complicated methods. It’s also good the next day if there are leftovers, but that rarely happens. Plus, the proportions can be easily adjusted without ruining the result.

Tips and variations

Tips

- Don’t use too starchy potatoes, as they will break apart when mixed.
- If the strong taste of raw onion bothers you, you can quickly rinse it under cold water or let it sit for a few minutes with a splash of vinegar before adding it to the salad.
- Try to mix the ingredients when the potatoes are completely cooled, otherwise, you risk them breaking.
- Use only as much oil or vinegar as you feel is appropriate - add gradually and taste.

Substitutions

- If you don’t have apple cider vinegar with honey, you can use any milder vinegar or lemon juice.
- Eggs can be omitted for a vegan version, but the satiety will be lower.
- Black olives can be replaced with green olives, but the taste will be slightly different.

Variations

- Sometimes I add pickles or a bit of bell pepper for extra freshness.
- For added texture, you can add red onion or green onion instead of white onion.
- If you like, you can also add a splash of mustard to the dressing.

Serving ideas

- Serve cold, directly from the fridge, with extra parsley on top.
- It works well as a light main course or as a side dish with grilled meat.
- It’s suitable for picnics or packed lunches because it doesn’t leak and doesn’t get soggy quickly.

Frequently asked questions

1. Can I use another type of onion?
Yes, red onion or green onion works too if you want a milder taste or a different color.

2. Can the salad be made with boiled potatoes a day in advance?
Yes, just keep them whole in the fridge and cut them before preparing, so they don’t dry out or develop an odd taste.

3. What if I don’t have pitted olives?
You can remove the pits manually or cut the olives as close to the pit as possible. Whole olives work too, but they’re easier to eat if sliced.

4. Can I use sweet potatoes?
I don’t recommend it for this salad, as the texture and taste don’t match the classic ingredients.

5. What if the potatoes crumble when I mix the salad?
Add the ingredients carefully, use a wide spatula, and don’t overmix. It’s normal for some potatoes to break a little, but the salad shouldn’t turn into a puree.

Nutritional values

Estimate for one serving (out of 6):
Calories: approximately 250-300 kcal
Protein: 6-7 g
Fat: 10-12 g (depending on oil)
Carbohydrates: 32-35 g
Fiber: 3-4 g
Values are indicative and may vary depending on the amount of oil used or the size of the potatoes and eggs.

Storage and reheating

The oriental salad can be stored in the fridge, in a covered container, for up to 2 days. I don’t recommend reheating - it’s served cold. If liquid accumulates at the bottom, gently mix before serving. If you make the salad for the next day, keep the dressing separate and add it just before serving to keep it fresh.

 Ingredients: 1 kg of potatoes 2 onions 150 g of pitted black olives 4 boiled eggs salt pepper olive oil apple cider vinegar with honey parsley

 Tags:  oriental salad