Oriental salad

Oriental salad with fluffy mayonnaise

Who hasn't been captivated by a delicious oriental salad? This classic recipe combines simple yet flavorful ingredients to create a dish that holds a special place in the hearts of many festive meals or gatherings with friends. The oriental salad is an ideal choice for both quick lunches and more elaborate dinners. Let's discover together how we can prepare this flavorful salad!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Necessary ingredients

- 4 large potatoes
- 4 pickled green tomatoes (ideally, use crunchy green tomatoes)
- 1 large red onion
- 100 g olives (preferably green olives for a color contrast)
- 4 eggs (2 for the mayonnaise and 2 for garnish)
- 150-200 ml oil (sunflower oil is a classic choice, but extra virgin olive oil can add a distinct touch)
- Pepper to taste
- 1 tablespoon vinegar (red wine vinegar or balsamic vinegar are excellent options)
- 1 teaspoon mustard (Dijon mustard adds a subtle flavor)

Step by step

1. Preparing the potatoes: Start by washing the potatoes thoroughly under cold running water. Peel them and cut them into cubes of about 2 cm. Boil them in salted water for 20-30 minutes until tender but not overly soft. It is crucial not to overcook them, so they don't turn into mash.

2. The onion: Meanwhile, peel the onion and slice it thinly. Here’s a trick: rub the onion well with a little salt, then add the vinegar and let it sit for 15 minutes. This process will make it less pungent and more pleasant to taste.

3. The green tomatoes: Slice the green tomatoes thinly. They add a touch of acidity and crunch to your salad.

4. The mayonnaise: When the potatoes are ready, drain them well and let them cool slightly. In the meantime, let’s make the mayonnaise! Boil two eggs, then use a mixer to combine one boiled egg (only the yolk) with a raw egg, mustard, and oil. Add the oil gradually, mixing continuously until you achieve a creamy consistency. I recommend adding the egg white from the boiled egg, which will make the mayonnaise fluffier and lighter.

5. Combining the ingredients: In a large bowl, add the cooled potatoes, mayonnaise, onion (drained of vinegar), and green tomatoes. Gently mix with a spatula to avoid mashing the potatoes, while ensuring the mayonnaise is evenly distributed.

6. Finishing: Add the halved olives, pepper, and mix again. Taste and adjust the seasoning as desired.

7. Serving: Boil the other two eggs and slice them for garnish. You can arrange the salad on a platter and decorate it with the egg slices. An oriental salad is best served cold, so I recommend refrigerating it for at least an hour before consuming.

Final notes and suggestions

This oriental salad is not only delicious but also very versatile. You can add other ingredients like bell peppers, corn, or even smoked fish for a distinct touch. It pairs wonderfully with homemade bread or warm pita.

Nutritional benefits

Potatoes are an excellent source of complex carbohydrates, providing energy for the entire day. The onion is known for its anti-inflammatory and antioxidant properties, while olives are rich in healthy fats. Therefore, this salad is not only delicious but also nutritious!

Frequently asked questions

- What can I do with leftover salad? You can keep the salad in the fridge in an airtight container for up to 2 days. The flavor will intensify as the ingredients combine.

- Can I use store-bought mayonnaise? Of course! If you're in a hurry, a quality store-bought mayonnaise can save the day.

- How can I customize the salad for vegans? You can replace the mayonnaise with an avocado-based dressing or hummus, and the eggs can be omitted.

Alternative servings

This salad pairs excellently with a glass of dry white wine or a refreshing gin-based cocktail. It is also perfect alongside grilled steak or as a side dish for fish.

The oriental salad is not just a recipe; it is also a story of flavors and culinary traditions. I encourage you to put your personal touch on this dish and enjoy every bite!