Salata Orientala
Bring a taste of Eastern Europe to your table with Salata Orientala, a beloved potato salad that’s both hearty and refreshing. This comforting dish combines tender boiled potatoes, creamy hard-boiled eggs, tangy pickles, and briny black olives, perfectly balanced with thinly sliced red onions and a zesty dressing made from extra virgin olive oil and apple cider vinegar. Topped with fresh parsley for a vibrant finish, it’s an ideal side dish for grilled meats or a satisfying standalone meal. Easy to prepare and packed with bold, contrasting flavors, Salata Orientala is a crowd-pleaser that’s perfect for potlucks, family dinners, or picnics. Ready in just 45 minutes, this versatile recipe is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 6 medium potatoes
- 4 large eggs
- 1 medium red onion
- 3 medium pickles
- 100 grams black olives
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons parsley, fresh
Instructions
Wash the potatoes thoroughly and place them in a large pot. Add enough water to cover the potatoes completely and bring to a boil. Cook for about 20-25 minutes, or until the potatoes can be easily pierced with a fork. Remove from heat and let them cool slightly.
While the potatoes are cooking, place the eggs in a small pot and cover them with water. Bring to a boil, then lower the heat and simmer for 10 minutes. Drain the hot water and place the eggs in a bowl of ice water to cool them quickly. Once cool, peel and slice them into wedges.
Peel the cooked potatoes and cut them into bite-sized cubes. Transfer the potatoes to a large mixing bowl.
Peel and finely slice the red onion. Add the onion slices to the bowl with the potatoes.
Chop the pickles into small chunks and slice the black olives (if not already pitted and sliced). Add both to the mixing bowl.
In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and ground black pepper to make the dressing.
Pour the dressing over the potato mixture and gently toss everything until well combined, being careful not to break the potatoes.
Add the egg wedges to the salad, and gently mix them in, taking care not to mash them.
Sprinkle the chopped fresh parsley on top as a garnish.
Serve the salad at room temperature or chilled. It pairs wonderfully with grilled meats or as a standalone dish.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 25.2 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 628 mg | 48% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 7393 mg | 157% | |
*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.
