Oriental salad

Today I prepared an oriental salad again with boiled potatoes, eggs, and vegetables because I had some leftover potatoes, a few eggs, and pickled peppers. I usually make it when I have vegetables that need to be used quickly or simply when I crave something filling yet easy to make. This time I also added a bit of leek because I had a piece left from another recipe. The whole process goes quite quickly, and the ingredients can be adapted based on what you have on hand.

Quick Info

Total time: about 40 minutes
Servings: 4
Difficulty: easy

Ingredients

900 g white potatoes
4 eggs
1 small piece of leek (about 10-15 cm)
1/2 yellow onion
3-4 slices of pickled pepper
2-3 tablespoons of oil (I use sunflower oil)
1/2 teaspoon salt (for boiling the potatoes)
salt and pepper to taste, for the salad
Optional: olives, pressed ham or fillet, red onion

Preparation method

1. Wash the potatoes well, without peeling them, and put them to boil in a large pot with cold water and half a teaspoon of salt. Boil them over medium heat until a fork easily goes into them. Meanwhile, boil the eggs in a separate pot with cold water. From the moment the water boils, cook them for about 10 minutes for hard-boiled eggs.

2. While the potatoes and eggs are boiling, cut the leek into thin strips and the onion similarly. Sprinkle a pinch of salt over them and set aside for a few minutes to soften slightly. Cut the pickled pepper into strips thick enough not to get lost in the salad.

3. When the potatoes are ready, drain them and let them cool enough to peel. The eggs, after boiling, are immediately transferred to cold water and peeled easily.

4. Cut the peeled potatoes into slices, neither too thin nor too thick. Place them in a large bowl. The eggs can be cut into quarters or slices, depending on preference, and set aside for now.

5. Add the leek, onion, and pickled peppers over the potatoes. Add salt and pepper to taste, then pour in 2-3 tablespoons of oil. Gently mix so as not to crush the potatoes. Finally, add the cut eggs and mix lightly, just enough to distribute them.

6. Taste for salt and pepper, adjust if necessary. The salad can be served immediately, but I sometimes prefer to let it chill for 15-20 minutes to blend the flavors.

Why I make the recipe often

The oriental salad is one of the most practical options for a quick lunch or dinner, especially when there are leftover boiled potatoes from the previous day. It keeps well in the fridge, can be adapted with what you have, and is quite filling. It also works as a side dish for something simple or as a main course for fasting days if you omit the eggs.

Tips

- Do not cut the potatoes while they are hot; they break easily.
- If you want to use olives, it's best to put them whole or sliced, without pits.
- Pickled peppers give a more intense flavor than fresh peppers, but roasted bell peppers can be used if you don't have pickles.
- The salt sprinkled on the onion and leek makes them softer and less pungent; don't skip this step if you don't like the strong taste of raw onion.

Substitutions

- Instead of leek, red or green onion works very well.
- You can also add pickled cucumbers, diced small.
- For a version without eggs, increase the amount of potatoes or add other boiled vegetables.
- Olive oil is fine, but it slightly changes the taste from the classic sunflower oil.

Variations

- For a heartier oriental salad, you can add cubes of pressed ham or fillet.
- Some add a little mustard to the dressing, but I don't use it for this recipe.
- You can also add finely chopped parsley at the end.
- If you want to make the salad only with what you have on hand, you can leave out any ingredient you don't like or don't have.

Serving ideas

- The oriental salad is served simply, at room temperature or cold.
- It goes well with meat or as a main dish with a slice of bread.
- It can be packed for work in well-sealed containers.

Frequently asked questions

Do the potatoes need to be boiled with the skin or peeled?
It's better to boil them with the skin; they don't break easily and don't soak up water.

How long does the salad last in the fridge?
It keeps for 2-3 days in the fridge in a covered container.

Can I use new potatoes?
Yes, just check them while boiling – they cook faster and are more tender.

Is the salad good without eggs?
Yes, it remains tasty, but not as filling. You can compensate with more potatoes or vegetables.

What type of oil should I use?
The classic one is sunflower oil, but if you prefer the taste of olive oil, you can use that as well.

Nutritional values

One serving has about 290-320 kcal, depending on how much oil is used. About 45 g carbohydrates, 8-9 g protein, 10-12 g fat. It's a moderately caloric meal, with fiber from potatoes and a good protein intake from the eggs.

Storage and reheating

The salad can be stored in the fridge in a closed container for up to 3 days. I do not recommend reheating – it is consumed cold or at room temperature. If it sits longer, the potatoes may absorb the dressing, so you might want to add a little oil before serving. The eggs may release a stronger smell after a day, which is normal, but it doesn't affect the taste.

We wash the potatoes well and put them in a pot to boil with their skins and a little salt. We do the same with the eggs. While the eggs and potatoes are boiling, we chop the leek into thin strips and the onion, adding a little salt to soften them. We also slice the bell pepper. When the potatoes are cooked, we let them cool a bit, and we put the eggs in cold water. We peel the potatoes and slice them into rounds. We peel the eggs and cut them into quarters. Then we add a little oil over the potatoes, salt, and a bit of pepper, along with the leek rounds, onion, and bell pepper. We mix everything well and finally add the eggs, stirring gently so they don't crumble. The salad is ready, just right to be served. Enjoy your meal!

Anyone who wants can also add olives; I am not a fan of olives. You can also add pieces of pressed ham or fillet.

 Ingredients: 900 g potatoes, 1 piece of leek, 1/2 onion, a few pieces of pickled bell pepper, 4 eggs, salt, pepper, oil

 Tags:  oriental salad potato salad