Prepare to embark on a culinary journey that will transport you straight to the heart of Romania with this mouthwatering Potato Salad that's anything but ordinary! Imagine a creamy, zesty dish packed with the perfect balance of textures - tender potatoes, creamy eggs, tangy olives, and crisp gherkins that will make your taste buds dance with joy. This isn't just another potato salad; it's a flavor explosion that will become the star of your next gathering, leaving your guests begging for the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Romanian
Serves: 6 servings
Ingredients
- 4 large potatoes, boiled and diced
- 4 hard-boiled eggs, chopped
- 1/2 cup green olives, sliced
- 1/2 cup gherkins, chopped
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Begin by preparing the potatoes. Place 4 large potatoes in a pot, cover them with water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for about 30 minutes, or until the potatoes are tender when pierced with a fork. Once cooked, drain the potatoes and let them cool before dicing them into bite-sized pieces.
- While the potatoes are boiling, prepare the hard-boiled eggs. Place 4 eggs in a saucepan and cover them with water. Bring the water to a boil, then cover the saucepan and remove it from heat. Let the eggs sit in the hot water for 10-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
- Next, prepare the olives and gherkins. Slice 1/2 cup of green olives and chop 1/2 cup of gherkins into small pieces. Set them aside.
- In a large mixing bowl, combine the diced potatoes, chopped hard-boiled eggs, sliced olives, and chopped gherkins. Gently toss the ingredients together to mix them evenly.
- In a separate bowl, prepare the dressing by mixing together 1/2 cup of mayonnaise and 1 tablespoon of mustard. Stir until well combined. Season the dressing with salt and pepper to taste.
- Pour the dressing over the potato mixture in the large bowl. Using a spatula or wooden spoon, gently fold the dressing into the salad until all ingredients are well coated. Be careful not to mash the potatoes or eggs.
- Once the salad is well mixed, taste and adjust the seasoning if necessary. You can add more salt, pepper, or mustard according to your preference.
- Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together. This will enhance the taste of the salad.
- Before serving, give the salad a gentle stir. Transfer the potato salad to a serving dish and garnish with additional sliced olives or chopped gherkins if desired. Serve chilled or at room temperature as a delightful side dish.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape well when boiled.
- Cool ingredients completely: Ensure potatoes and eggs are completely cooled before mixing to prevent the mayonnaise from breaking down.
- Don't overmix: Gently fold the ingredients to keep the salad's texture light and prevent mashing the potatoes.
- Chill for maximum flavor: Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Customize to taste: Feel free to add extra herbs like fresh dill or chives for an additional flavor boost.
- Make ahead: This salad tastes even better the next day, making it perfect for meal prep or potlucks!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 150mg
