There are days when I don't feel like complicated recipes, but I still want something filling and tasty. The oriental potato salad is one of the options I often return to. It's nothing complicated, and the ingredients are at hand. I also like it because you can quickly adapt it based on what you have in the kitchen. Usually, I prepare it when I want something quick but also substantial.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes (washing, cutting, mixing)
Cooking time: 30 minutes (for potatoes and eggs)
Servings: 4
Difficulty: easy
Recipe type: potato salad, suitable for lunch or dinner
Ingredients
1 kg potatoes (with skin, preferably white)
200 g olives
4 hard-boiled eggs
2 onions
oil
vinegar
salt
pepper
Preparation method
1. Wash the potatoes well, but do not peel them. Boil them in water with a bit of salt. Depending on their size, they boil in 25-30 minutes. In the meantime, you can also boil the eggs until hard.
2. While the potatoes are boiling, peel the onions and slice them into thin rings. Place the sliced onions in a large bowl.
3. Add the olives over the onions. There's no need to slice them, but you can remove the pits if you want to make it easier to eat.
4. Sprinkle salt and pepper, then pour oil and vinegar over the onions and olives. Gently mix. Set them aside – this dressing helps the onions lose some of their sharpness until the potatoes are ready.
5. Once the potatoes are boiled, drain them and let them cool enough to handle. Peel them while they are still warm – it's easier this way.
6. Cut the potatoes into medium cubes (not too small, not too large). Add them over the onion and olive mixture.
7. Peel the boiled eggs. Cut the egg whites into pieces. Mash the yolks separately with a fork.
8. Add the mashed yolks and the chopped whites over the potatoes.
9. Pour the onion and olive dressing over the potatoes and eggs. Mix everything gently, so the potatoes don't break apart too much.
10. Taste and add more salt, pepper, oil, or vinegar if you think it's necessary.
Why I make this recipe often
It's the kind of dish that you make with what you already have at home, without stress. It doesn't require much time or attention to detail. I like that it's filling, good at room temperature. You can make it for dinner or even for the next day if you don't mind it sitting in the fridge.
Tips and variations
Tips
Don't use new potatoes; they tend to break apart when mixed.
The potatoes should be left to cool enough not to crush when mixed, but still warm when combined with the rest.
If you have red onions, you can use them for a milder taste.
Substitutions
You can replace black olives with green olives if you prefer.
If you don't have regular onions, spring onions work too.
Instead of vinegar, a bit of lemon juice works, but it slightly changes the flavor.
Variations
If you want, you can add a few parsley leaves or pickles, but the classic recipe works well on its own.
Some also add a bit of mustard to the dressing if you want to change the flavor a bit.
Serving ideas
It is served at room temperature, but it can also be served cold.
It’s good as a light main dish, but also as a side dish with meat or fish.
You can take it to go, especially if you don’t add too much liquid dressing.
Frequently asked questions
1. What type of potatoes is best for oriental salad?
White potatoes with thin skin or not too watery red potatoes work best. New potatoes tend to break apart.
2. What do I do if the olives have pits?
You can remove them before adding them to the salad. If you're short on time, you can leave them whole, but be careful when eating.
3. Can I prepare the salad in advance?
Yes, but the potatoes become softer after a few hours in the fridge, and the texture changes. It's okay for the next day, but not longer.
4. Can I omit the eggs?
You can, but the salad will be less flavorful and substantial.
5. Can it be made without onions?
You can omit the onion if you have an intolerance, but the final taste will be blander.
Nutritional values
Estimate for one serving (out of 4):
Calories: approx. 350-400 kcal
Protein: 8-10 g
Carbohydrates: 55-60 g
Fats: 12-15 g
Values depend on how much oil or olives you use. Potatoes are the main source of carbohydrates, eggs provide protein and fat, and oil and olives supplement the fats. It contains no added sugars.
Storage and reheating
It can be stored in the fridge, covered, for up to 2 days. The taste of the onion becomes stronger after a few hours. I do not recommend reheating it; it's best eaten cold or at room temperature. If it has been in the fridge, let it sit for 15-20 minutes before serving. The salad does not last longer because the texture of the potatoes and eggs deteriorates.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes (washing, cutting, mixing)
Cooking time: 30 minutes (for potatoes and eggs)
Servings: 4
Difficulty: easy
Recipe type: potato salad, suitable for lunch or dinner
Ingredients
1 kg potatoes (with skin, preferably white)
200 g olives
4 hard-boiled eggs
2 onions
oil
vinegar
salt
pepper
Preparation method
1. Wash the potatoes well, but do not peel them. Boil them in water with a bit of salt. Depending on their size, they boil in 25-30 minutes. In the meantime, you can also boil the eggs until hard.
2. While the potatoes are boiling, peel the onions and slice them into thin rings. Place the sliced onions in a large bowl.
3. Add the olives over the onions. There's no need to slice them, but you can remove the pits if you want to make it easier to eat.
4. Sprinkle salt and pepper, then pour oil and vinegar over the onions and olives. Gently mix. Set them aside – this dressing helps the onions lose some of their sharpness until the potatoes are ready.
5. Once the potatoes are boiled, drain them and let them cool enough to handle. Peel them while they are still warm – it's easier this way.
6. Cut the potatoes into medium cubes (not too small, not too large). Add them over the onion and olive mixture.
7. Peel the boiled eggs. Cut the egg whites into pieces. Mash the yolks separately with a fork.
8. Add the mashed yolks and the chopped whites over the potatoes.
9. Pour the onion and olive dressing over the potatoes and eggs. Mix everything gently, so the potatoes don't break apart too much.
10. Taste and add more salt, pepper, oil, or vinegar if you think it's necessary.
Why I make this recipe often
It's the kind of dish that you make with what you already have at home, without stress. It doesn't require much time or attention to detail. I like that it's filling, good at room temperature. You can make it for dinner or even for the next day if you don't mind it sitting in the fridge.
Tips and variations
Tips
Don't use new potatoes; they tend to break apart when mixed.
The potatoes should be left to cool enough not to crush when mixed, but still warm when combined with the rest.
If you have red onions, you can use them for a milder taste.
Substitutions
You can replace black olives with green olives if you prefer.
If you don't have regular onions, spring onions work too.
Instead of vinegar, a bit of lemon juice works, but it slightly changes the flavor.
Variations
If you want, you can add a few parsley leaves or pickles, but the classic recipe works well on its own.
Some also add a bit of mustard to the dressing if you want to change the flavor a bit.
Serving ideas
It is served at room temperature, but it can also be served cold.
It’s good as a light main dish, but also as a side dish with meat or fish.
You can take it to go, especially if you don’t add too much liquid dressing.
Frequently asked questions
1. What type of potatoes is best for oriental salad?
White potatoes with thin skin or not too watery red potatoes work best. New potatoes tend to break apart.
2. What do I do if the olives have pits?
You can remove them before adding them to the salad. If you're short on time, you can leave them whole, but be careful when eating.
3. Can I prepare the salad in advance?
Yes, but the potatoes become softer after a few hours in the fridge, and the texture changes. It's okay for the next day, but not longer.
4. Can I omit the eggs?
You can, but the salad will be less flavorful and substantial.
5. Can it be made without onions?
You can omit the onion if you have an intolerance, but the final taste will be blander.
Nutritional values
Estimate for one serving (out of 4):
Calories: approx. 350-400 kcal
Protein: 8-10 g
Carbohydrates: 55-60 g
Fats: 12-15 g
Values depend on how much oil or olives you use. Potatoes are the main source of carbohydrates, eggs provide protein and fat, and oil and olives supplement the fats. It contains no added sugars.
Storage and reheating
It can be stored in the fridge, covered, for up to 2 days. The taste of the onion becomes stronger after a few hours. I do not recommend reheating it; it's best eaten cold or at room temperature. If it has been in the fridge, let it sit for 15-20 minutes before serving. The salad does not last longer because the texture of the potatoes and eggs deteriorates.