Romanian fasting potato salad

Name: Romanian fasting potato salad
Ingredients: 1.5 kg potatoes; 3000 ml water for boiling; 500 ml hot water for topping up; 500 ml cold water for rinsing; 1 medium red onion (150 g); 1 medium yellow onion (150 g); 1 teaspoon salt; 260 g olives; 5-6 tablespoons oil; 1/2 teaspoon salt; 4-5 tablespoons vinegar

Salad - Romanian fasting potato salad by Paulina E. - Recipia

Romanian fasting potato salad brings together boiled potatoes, two kinds of onion and olives, with a tangy flavor. Add the oil and vinegar a little at a time, so the potatoes stay in cubes instead of turning to mush. I cut the potatoes into cubes of about 2 cm so I can mix them without crushing them. Prep: 20 minutes. Cook: 35 minutes. Rest: 40 minutes. Total time: 95 minutes. Servings: 6. About 370 kcal and 6 g protein per serving.

Ingredients

1.5 kg potatoes
3000 ml water for boiling
500 ml hot water for topping up
500 ml cold water for rinsing
1 medium red onion (150 g)
1 medium yellow onion (150 g)
1 teaspoon salt
260 g olives
5-6 tablespoons oil
1/2 teaspoon salt
4-5 tablespoons vinegar

Preparation

1. Wash the potatoes and put them in a pot with 3000 ml water, enough to cover them. Boil for 35 minutes, until a fork goes in easily; if the water drops below the potatoes, add up to 500 ml hot water. 2. Drain the potatoes and leave them to cool for 30 minutes. Peel them, rinse them with 500 ml cold water, cut them into cubes and put them in a large bowl. 3. Peel the red and yellow onions, wash them and slice them thinly. Rub them with 1 teaspoon salt, then leave them in a bowl for 10 minutes. 4. Add the onions and olives to the potatoes. If the olives are too salty, you can rinse them with cold water first. 5. Pour in 5 tablespoons oil. Gradually add 1/2 teaspoon salt and 4 tablespoons vinegar, tasting as you go; add up to 1 more tablespoon oil and 1 tablespoon vinegar, to taste. Mix gently.

Notes

It goes well with brown bread as a fasting meal, or with mashed beans when the salad is part of a bigger meal. You can use the same amount of green olives. The salad keeps covered in the fridge for up to 3 days; leave it out on the counter for a little while before serving, until the chilled oil softens. Firm-fleshed potatoes of a similar size keep their cubes and cook evenly; larger ones need a few extra minutes. Sometimes the onion stays too sharp; slice it more thinly and rub it well with salt.