Romanian Potato Salad
Transport your taste buds to Eastern Europe with this creamy and vibrant Romanian Potato Salad, a delightful twist on classic potato salad recipes. Featuring tender boiled potatoes and carrots, protein-packed hard-boiled eggs, and the tangy crunch of diced pickles, this dish is brought together by a luscious dressing of mayonnaise and mustard, perfectly seasoned with salt and black pepper. Garnished with fresh parsley for a pop of color and freshness, this versatile salad is both comforting and refreshing, making it an ideal side dish for gatherings, potlucks, or weeknight dinners. With just a 20-minute prep time and an hour in the fridge to allow the flavors to meld, this easy Romanian classic is sure to become a crowd favorite. Perfectly balanced and irresistibly creamy, it's a must-try for fans of global flavors!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 medium Carrots
- 3 large Eggs
- 3 medium Pickles
- 200 grams Mayonnaise
- 2 teaspoons Mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Rinse the potatoes and carrots thoroughly, leaving the skins on, and place them in a large pot.
Fill the pot with water until all the vegetables are fully submerged and bring to a boil over medium-high heat.
Reduce to a simmer and cook for 20-25 minutes or until the potatoes and carrots are tender when pierced with a fork.
While the vegetables are cooking, place the eggs in a separate pot, cover them with water, and bring to a boil. Once boiling, simmer for 10 minutes. Immediately transfer the eggs to an ice bath to cool, then peel and set aside.
Drain the cooked potatoes and carrots and let them cool completely. Once cool, peel the skins off the potatoes and dice both the potatoes and carrots into bite-sized cubes.
Dice the pickles into small pieces and set aside.
In a large mixing bowl, combine the diced potatoes, carrots, pickles, and chopped hard-boiled eggs.
In a separate small bowl, whisk together the mayonnaise, mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
Pour the dressing over the mixed ingredients and gently toss until everything is evenly coated.
Transfer the salad to a serving dish and garnish with parsley, if desired.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 6221 mg | 270% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 21.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 455 mg | 35% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5344 mg | 114% | |
*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.
