Serbian Potato Salad
Transport your taste buds to the heart of the Balkans with this authentic Serbian Potato Salad, a simple yet flavorful dish that shines in its minimalism. Featuring tender yellow potatoes, thinly sliced sweet onions, and a tangy dressing of sunflower oil and white vinegar, this potato salad stands apart with its bright, zesty flavor profile and absence of heavy mayonnaise. Lightly seasoned with salt, pepper, and optionally garnished with fresh parsley, this salad is a perfect side dish for grilled meats, roasts, or even a summer barbecue. Ready in just 30 minutes, it can be served at room temperature or slightly chilled, making it as versatile as it is delicious. Whether you're exploring Serbian cuisine or looking for a unique twist on classic potato salad, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 kg Yellow potatoes
- 1 medium Yellow onion
- 2 tablespoons Sunflower oil
- 3 tablespoons White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash the potatoes thoroughly to remove any dirt, but leave the skins on.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat and cook the potatoes for about 15-20 minutes, or until fork-tender but not falling apart. Be sure not to overcook them.
While the potatoes are cooking, peel and finely slice the yellow onion into thin rings or half-moons.
Once the potatoes are cooked, drain them and let them cool slightly until they are comfortable to handle. Peel the skins off the potatoes while they are still warm.
Slice the peeled potatoes into thick rounds or chunks, depending on your preference, and place them in a large mixing bowl.
Add the sliced onion to the bowl with the potatoes.
Drizzle the sunflower oil and white vinegar over the potatoes and onion. Sprinkle the salt and ground black pepper over everything.
Gently toss the salad together using a spoon or your hands, being careful not to break up the potatoes too much. Taste and adjust seasoning with more salt, vinegar, or pepper if needed.
Transfer the salad to a serving dish. Garnish with chopped fresh parsley, if desired.
Serve immediately at room temperature or chill in the refrigerator for an hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 13.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 4003 mg | 85% | |
*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.
