Romanian Oriental Potato Salad… or Salata Orientala
Romanian Oriental Potato Salad... or Salata Orientala
It's an easy salad to make....well, as long as the potatoes and eggs are cooked correctly 🙂
There's something special about a dish that uses just a few simple ingredients.... and ends up tasting incredible. The flavors of the briny olives, with the onions and eggs make for a different sort of potato salad...a potato salad that's packed with a ton of flavor. And even though we might normally associate a potato salad with mayonnaise... the oil and vinegar dressing is all the salad needs.
There's something special about a dish that uses just a few simple ingredients.... and ends up tasting incredible. The flavors of the briny olives, with the onions and eggs make for a different sort of potato salad...a potato salad that's packed with a ton of flavor. And even though we might normally associate a potato salad with mayonnaise... the oil and vinegar dressing is all the salad needs.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Ingredients
- 4-5 baking potatoes
boiled till fork tender - 1/2 of a large red onion
sliced - 4-5 4-5 hard boiled eggs
sliced, or to taste - 1/2 - 3/4 Cup whole olives
or to taste - 4-6 Tbsp olive oil
or to taste - 4-6 Tbsp apple cider vinegar
or to taste - salt and pepper to taste
Instructions
- Boil potatoes in salted water until fork tender, but not falling apart....(about 12-15 minutes or so depending on the size of potatoes). While the potatoes are cooking, cook the eggs until hard
- Peel and slice the potatoes while still warm and place them in a large bowl. Drizzle a bit of oil over them( 1 -2 TBS) and toss gently
- Slice onion thinly and run hot water over the onion... this is optional, but this step takes the "bite" out of the onions.... add the sliced onion to the potatoes.
- Add the olives and toss gently to combine.
- Peel and slice the eggs, and add to the potato salad... you can reserve a few slices for garnish if you like.
- Mix oil and vinegar( use the lesser amount, as you can always add more oil or vinegar at the end) and pour over the potato mixture. Season with salt and pepper to taste.
- Mix everything gently... trying to keep the potatoes intact as much as possible....the potatoes and eggs will still crumble, but you just don't want a mushy salad.
- Adjust seasoning... add more vinegar or oil as needed. You want the salad to have some moistness... I find the salad takes in more vinegar than other salads. The salad should have a tinge of tartness. As the salad sits a bit, the potatoes will absorb quite a bit of the dressing.
- Garnish with extra egg slices/ olives.... and serve warm...or cold
- You also can add fresh parsley as a design. ENJOY !
Notes
Feel free to adjust vinegar and oil amounts to preference....you may need to add more or less. The amount also depends on how many potatoes are used....and russet potatoes, in general, tend to absorb more liquid.
~You can opt to use a rice vinegar, which is milder in taste.
~I love the salad the following day...the flavors intensify.
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