Oriental potato salad with eggs and pickled peppers

Name: Oriental potato salad with eggs and pickled peppers
Ingredients: 8 small potatoes (800 g); 2 eggs; 2 medium tomatoes (300 g); 2 spring onions (30 g); 18 olives; 4 lettuce leaves; 3 slices of pickled peppers in vinegar; 10 g dill; 1500 ml water; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil; 2 tablespoons sunflower oil; 2 tablespoons vinegar

Salad - Oriental potato salad with eggs and pickled peppers by Gina G. - Recipia

The vinegar the pickled peppers were kept in does the job of a dressing in this oriental potato salad, a Romanian dish with eggs, tomatoes and olives. It tastes sharp and a little sweet, with fresh dill on top, and you notice it most in the vinegar and oil sauce that settles on the potatoes. I go for small potatoes with thin skins, because they are easier to peel once they have cooled. Preparation: 20 minutes. Cooking: 35 minutes. Total time: 55 minutes. Servings: 4. About 320 kcal and 8 g protein per serving.

Ingredients

For the salad

8 small potatoes (800 g)
2 eggs
2 medium tomatoes (300 g)
2 spring onions (30 g)
18 olives
4 lettuce leaves
3 slices of pickled peppers in vinegar
10 g dill
1500 ml water

For the dressing

1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoons sunflower oil
2 tablespoons vinegar

Preparation

1. Wash the potatoes, put them in 1500 ml water and boil them in their skins for 25 minutes, until soft. 2. Drain, let them cool, then peel and slice them into rounds. 3. Boil the eggs hard for 10 minutes in a separate pan. Cool them, peel them and cut them into quarters. 4. While the potatoes and eggs are cooking, prepare the other things. 5. Clean and wash the spring onions, then slice them into rounds, green tops included. 6. Wash the tomatoes, remove the seeds and the liquid, and cut them into small slices. 7. Cut the pickled peppers in vinegar into small squares. 8. Wash the lettuce well, drain it and cut it into thin strips. 9. Wash the dill and chop it finely. 10. Everything goes in layers in the bowl you prepared earlier, and the chopped dill goes on top. 11. Shortly before serving, add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 tablespoon olive oil, 2 tablespoons sunflower oil and 2 tablespoons vinegar, then toss the salad gently.

Notes

The salad goes well with grilled meat or grilled fish, and fresh bread is good next to it. Make it for eating straight away, because the next day it doesn't taste as good. Firm potatoes hold their shape when sliced, while floury ones fall apart easily. If the pickled peppers are very salty, add the salt only at the end, after tasting. I use the vinegar from the jar of pickled peppers, because it is sweet from honey or sugar and has oil in it, but plain vinegar works too, in the same amount.