Bulgarian Potato Salad
Elevate your side dish game with this authentic Bulgarian Potato Salad, a simple yet flavorful recipe that celebrates fresh ingredients and bold seasoning. Tender chunks of russet potatoes are paired with thinly sliced red onion and a sprinkle of aromatic fresh parsley, then dressed in a light and tangy sunflower oil and white vinegar dressing. Perfectly seasoned with a touch of salt and black pepper, this salad is a harmonious blend of earthy, tangy, and herbaceous flavors. Ready in just 40 minutes, this versatile dish can be served warm, at room temperature, or chilled, making it a fantastic addition to any meal or potluck. Packed with bright Mediterranean-inspired flavors, this Bulgarian classic is sure to become a go-to favorite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 1 medium-sized Red onion
- 2 tablespoons, chopped Fresh parsley
- 3 tablespoons Sunflower oil
- 1.5 tablespoons White vinegar
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Ground black pepper
- 6 cups (approximately) Water for boiling
Instructions
Peel the potatoes and cut them into large, even chunks (about 2-inch pieces).
Place the potato chunks in a large pot and cover them with approximately 6 cups of water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium. Simmer the potatoes for 20-25 minutes, or until they are fork-tender. Be careful not to overcook them to prevent them from becoming mushy.
While the potatoes are boiling, peel and finely slice the red onion into thin half-moons. Set aside.
Chop the fresh parsley finely and set aside.
When the potatoes are done, drain them in a colander and allow them to cool slightly. Once cool enough to handle but still warm, cut them into smaller bite-sized pieces if needed.
In a large mixing bowl, combine the warm potatoes, sliced onion, and chopped parsley.
In a small bowl, whisk together the sunflower oil, white vinegar, salt, and ground black pepper to create the dressing.
Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated. Taste and adjust seasoning if needed with additional salt or vinegar.
Allow the salad to sit for 10-15 minutes to let the flavors meld together before serving. Serve warm, at room temperature, or chilled, depending on your preference.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
