This Romanian Potato Salad is a versatile, easy-to-make, and healthy recipe. It's a satisfying option for a meatless meal, perfect for lunch or dinner, and is also vegetarian-friendly. It is also called Oriental Potato Salad, and it is made with hard-boiled eggs, olives, and red onion.
I have many childhood memories of food, especially from my grandmothers, who were wonderful cooks. I like to think I inherited their love for cooking and baking.
This recipe, however, is one my mother often made. Every Romanian knows this popular salad, perfect for a quick lunch or dinner. It's commonly called Oriental Salad, though I'm unsure why. My mom would make it when she was tired or at the end of the week as a lighter meal.
Potatoes were a staple, providing an affordable, year-round way to feed the family and a great meatless option. Despite being a traditional Romanian dish, everyone has their own version based on available ingredients.
Ingredients needed
This potato salad might fall into the healthier potato salad category, as it is not loaded with mayonnaise. Satisfying and simple, this recipe has an A+ in my book, so let's see what you need to make it.
Potatoes: The best potatoes for salad are the firm-textured, low-starch “waxy” varieties, which hold their shape well. I also like red potatoes.
Eggs: I used hard-boiled eggs. Leftover hardboiled eggs from Easter are perfect for this salad.
Black olives: Any good quality black olives work in this salad.
Onions: I like to use red onions, but I tend to make the salad with whatever type of onion I have available.
Vinaigrette: This is an easy salad dressing that uses mustard, oil, vinegar, a little bit of sugar, salt, and pepper.
Optional: Some people like to add chopped pickles or a mixture of green and black olives.
How To Make
- Boil the potatoes. Make sure to add salt to the water, as potatoes love to absorb flavors.
- Boil the eggs. Cool them slightly before adding them to the potatoes.
- Slice the red onions and add the olives.
- Make the vinaigrette.
- Dress the salad with the prepared vinaigrette.
- Chill the salad in the refrigerator and serve.
What To Serve With Romanian Potato Salad
You can serve this salad by itself or as a side dish next to roasted meats, grilled or baked chicken, pork or beef, fried sausages, or a simple fresh green salad.
Here are some more ideas:
- Roasted Boneless Pork Chops
- Sheet Pan Lemon and Rosemary Chicken and Potatoes
- One-Pan Harissa Chicken Thighs with Potatoes and Lime
- Pan Fried Fish- Grandma Style
- Romanian Meatballs (Chiftele) Recipe
- Mititei- Authentic Romanian Grilled Sausages Recipe
Storage
The leftovers need to be refrigerated for up to 4 days. They make a great lunch the next day.
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More Romanian Recipes
- Romanian Vegetable Spread (Zacusca)
- Traditional Romanian Sweet Cheese Pastries (Poale In Brau)
- Easy Romanian Sauerkraut Stuffed Cabbage Rolls
- Apple Pie- Romanian Style
- Romanian Sweet Bread With Walnuts (Cozonac)
- Romanian Beef Salad (Salata De Boeuf)
- Romanian Meatballs Sour Soup (Ciorba De Perisoare)
- Roasted Pork In Garlic Tomato Sauce
📖 Recipe
Romanian Potato Salad
Ingredients
- 5-6 medium potatoes boiled with the skin on
- 4 boiled eggs peeled
- 1 large red onion regular or 4-5 green onions work fine too sliced thinly
- ½ cup black olives sliced or whole
For the Vinaigrette:
- 2 tablespoons vinegar
- 3-4 tablespoons vegetable oil I used sunflower oil, but olive oil is fine too
- 2 teaspoons mustard
- 1 tablespoon water
- ½ teaspoon sugar or honey
- salt and pepper to taste
Instructions
- Boil the potatoes with the skin on until the fork goes through them. Let them cool for few minutes, then peel and slice them thinly or in cubes.
- Boil the eggs, peel, and slice them thinly as well.
- In a large salad bowl, place the potatoes, eggs, olives and sliced onion.
- Separately, make a vinaigrette by mixing together vinegar, mustard, oil, salt, pepper, sugar, or honey.
- Pour the vinaigrette over the salad and toss gently to preserve the shape of the potatoes and the eggs.
- Serve.The salad can last in the refrigerator, in an airtight container, for about 4 days.
Notes
- Place eggs in a pot: Arrange the eggs in a single layer at the bottom of a pot.
- Add water: Fill the pot with enough cold water to cover the eggs by about an inch.
- Bring to a boil: Place the pot on the stove and heat until the water comes to a rolling boil.
- Boil for 9-12 minutes: Once the water is boiling, let the eggs cook for 9-12 minutes, depending on how firm you want the yolks. For fully set, bright yellow yolks, aim for 12 minutes.
- Cool eggs: After boiling, transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
Michael says
It tasted exactly as I remember my Grandma was making it back in Romania! Thanks … yummy, and the memories!!!
The Bossy Kitchen says
Thank you, Michael!