Every time Lent approaches or I have a few red potatoes left on the shelf, I think of this salad. I first made it with what I had on hand, and now it's a kind of basic recipe. Often, I prepare it right after the potatoes come out of the water, with thinly sliced onion and leek, boiled eggs, and some pickled peppers.
Quick info
Total time: about 40 minutes
Preparation time: 10 minutes (cutting, peeling)
Cooking time: 20 minutes for potatoes, 7 minutes for eggs
Servings: 4
Difficulty: easy
Recipe type: potato salad, suitable for Lent (without eggs) or as a side dish
Ingredients
4-5 red potatoes (preferably from Covasna, if you can find them)
1 yellow onion
1 leek
2 eggs
150 g olives
4-5 pickled peppers
2-3 tablespoons apple cider vinegar
iodized salt, to taste
freshly ground pepper
Preparation method
1. Boil the potatoes with their skins in salted water over medium heat, without a lid, for about 20 minutes. They are ready when a fork easily goes into them.
2. Drain the potatoes and immediately rinse them under cold running water. Let them cool enough to peel.
3. Boil the eggs separately, also in their shells, for about 7 minutes. Quickly cool them under cold water to prevent them from turning green at the edges.
4. Peel the potatoes and slice them into rounds. Do the same with the eggs.
5. Slice the onion and leek into thin rounds. Cut the pickled peppers into strips, so they can be felt in every bite.
6. In a large bowl, combine the potatoes, eggs, onion, leek, olives, and pickled peppers.
7. Sprinkle with salt and pepper to taste, add the apple cider vinegar. Mix gently so as not to crush the potatoes and eggs too much.
8. Refrigerate the salad for at least 30 minutes. Serve cold.
Why I make this recipe often
It’s not fussy, the ingredients are easy to find, and the salad keeps well in the fridge for a day or two. Everyone can add what they like – if I have more pickled peppers or olives, I adjust to taste. It works well as a main dish or as a side.
Tips and variations
Tips
Red potatoes don’t crumble when mixed like white ones do. If you don’t have leek, it’s fine to use only onion. Cool the eggs quickly after boiling so they peel easily.
Substitutions
Pickled peppers can be replaced with roasted bell peppers or pickles if you don’t have them. During Lent, omit the eggs and add a bit more onion or radishes.
Variations
Some add oil at the end, but I don’t feel the need, as the olives already add flavor. If you want something more tangy, add vinegar to taste. You can also add parsley leaves if you like.
Serving ideas
Serve cold, straight from the fridge. It pairs well with a slice of bread or as a side to cold meats.
Frequently asked questions
1. Can I boil potatoes without their skins?
It’s better to boil them with skins; otherwise, they absorb water and fall apart when mixed.
2. Can I use pitted olives?
Yes, that’s actually more convenient, but olives with pits usually have a better taste.
3. How long does the salad keep in the fridge?
One day, maximum two. The onion may soften a bit, but the taste remains good.
4. Can I add other vegetables to the salad?
If you want, yes – pickles, bell peppers, even radishes.
5. Do I need to add oil?
Not necessarily; the vinegar and olives are enough. If you feel something is missing, you can add a tablespoon of oil.
Nutritional values
Estimate per serving: 220-250 kcal, of which protein: 6-8 g (from eggs and potatoes), carbohydrates: 35-40 g, fats: 7-10 g (from eggs, olives). The data varies depending on what additions you make.
Storage and reheating
The salad can be stored in the fridge in a covered container for up to two days. I do not recommend reheating; it is served cold. After a day, the texture of the potatoes may be softer, but the taste remains good.
Quick info
Total time: about 40 minutes
Preparation time: 10 minutes (cutting, peeling)
Cooking time: 20 minutes for potatoes, 7 minutes for eggs
Servings: 4
Difficulty: easy
Recipe type: potato salad, suitable for Lent (without eggs) or as a side dish
Ingredients
4-5 red potatoes (preferably from Covasna, if you can find them)
1 yellow onion
1 leek
2 eggs
150 g olives
4-5 pickled peppers
2-3 tablespoons apple cider vinegar
iodized salt, to taste
freshly ground pepper
Preparation method
1. Boil the potatoes with their skins in salted water over medium heat, without a lid, for about 20 minutes. They are ready when a fork easily goes into them.
2. Drain the potatoes and immediately rinse them under cold running water. Let them cool enough to peel.
3. Boil the eggs separately, also in their shells, for about 7 minutes. Quickly cool them under cold water to prevent them from turning green at the edges.
4. Peel the potatoes and slice them into rounds. Do the same with the eggs.
5. Slice the onion and leek into thin rounds. Cut the pickled peppers into strips, so they can be felt in every bite.
6. In a large bowl, combine the potatoes, eggs, onion, leek, olives, and pickled peppers.
7. Sprinkle with salt and pepper to taste, add the apple cider vinegar. Mix gently so as not to crush the potatoes and eggs too much.
8. Refrigerate the salad for at least 30 minutes. Serve cold.
Why I make this recipe often
It’s not fussy, the ingredients are easy to find, and the salad keeps well in the fridge for a day or two. Everyone can add what they like – if I have more pickled peppers or olives, I adjust to taste. It works well as a main dish or as a side.
Tips and variations
Tips
Red potatoes don’t crumble when mixed like white ones do. If you don’t have leek, it’s fine to use only onion. Cool the eggs quickly after boiling so they peel easily.
Substitutions
Pickled peppers can be replaced with roasted bell peppers or pickles if you don’t have them. During Lent, omit the eggs and add a bit more onion or radishes.
Variations
Some add oil at the end, but I don’t feel the need, as the olives already add flavor. If you want something more tangy, add vinegar to taste. You can also add parsley leaves if you like.
Serving ideas
Serve cold, straight from the fridge. It pairs well with a slice of bread or as a side to cold meats.
Frequently asked questions
1. Can I boil potatoes without their skins?
It’s better to boil them with skins; otherwise, they absorb water and fall apart when mixed.
2. Can I use pitted olives?
Yes, that’s actually more convenient, but olives with pits usually have a better taste.
3. How long does the salad keep in the fridge?
One day, maximum two. The onion may soften a bit, but the taste remains good.
4. Can I add other vegetables to the salad?
If you want, yes – pickles, bell peppers, even radishes.
5. Do I need to add oil?
Not necessarily; the vinegar and olives are enough. If you feel something is missing, you can add a tablespoon of oil.
Nutritional values
Estimate per serving: 220-250 kcal, of which protein: 6-8 g (from eggs and potatoes), carbohydrates: 35-40 g, fats: 7-10 g (from eggs, olives). The data varies depending on what additions you make.
Storage and reheating
The salad can be stored in the fridge in a covered container for up to two days. I do not recommend reheating; it is served cold. After a day, the texture of the potatoes may be softer, but the taste remains good.