I first made this salad after a Sunday when I didn't feel like anything complicated, but still wanted something more than just plain potatoes. I left the onion on the cutting board, and I can't tell you how much I cried over it. I think I added too much salt the first time, but I still devoured it. Since then, I've kept coming back to this combination whenever I'm craving something tangy and quick, especially when I have some leftover marinated fish from a dinner for two. Whoever said everything has to be fancy clearly hasn't had days when you just want something that pairs well with a slice of bread and a small glass of cold țuică.
It takes about 30 minutes, provided you don't forget to put the water on to boil in advance and don't get lost online in the meantime. The quantities yield two to three hearty servings, enough so you won't be left hungry afterward. It's not complicated at all, seriously, if you know how to boil potatoes and chop onions, you're good to go.
I'm not exactly sure what attracts me to this combination; perhaps the fact that it's one of the few things that works when you're not in the mood for meat but still want something more than an ordinary salad. The potatoes fill you up, the marinated fish adds that flavor that lingers on your tongue, the onion and green tomatoes bring acidity, and if you add a roasted pepper, you get both color and a nice aroma. The recipe is great for when you want to make something with what you have on hand without going out of your way.
1. Wash 3 large potatoes, peel them, and cut them into bite-sized cubes so you don't lose half the salad when you dig in with a fork. Throw them into salted water and let them boil until a fork goes in easily. Don't overcook them so they turn to mush when you mix. Drain the water and let them sit for a minute or two to release the steam, but you want them to still be hot for the next step.
2. In the meantime, take a sturdy red onion, peel it, and slice it thinly—no need to stress about being millimeter-perfect. Rub it with a little salt (not too much, even if you feel like it), then pour a tablespoon of vinegar over it. I used apple cider vinegar, but regular vinegar works too, or none at all if you don't want extra tang. Give it a little mix and set it aside to mellow out.
3. Now for the green tomatoes. I had some pickled ones in a jar, the good tangy kind. I cut them in half, drained them well (although once I forgot and it turned out a bit watery, but it wasn't bad), then chop them into smaller pieces.
4. For the marinated fish fillets—two large pieces—cut them into small cubes so there aren't any big chunks on your plate. I like herring, but any marinated fish works, or even smoked fish. And if your pieces aren't perfect, don't stress.
5. If you have a roasted red pepper, peel it, remove the seeds, and chop it finely too. It's not mandatory, but it adds color and a nice sweetness.
6. Now for the part where I messed up the first time: add the hot, drained potatoes to a large bowl and pour the oil from the jar with the fish over them (or a bit of plain oil if there's not enough from the fish). Mix gently so you don't mash them. This way, they absorb the flavor well while warm.
7. Gradually add the chopped fish, the drained onion if you want less acidity, the green tomatoes, and the roasted pepper. Add pepper to taste, and if you think it needs it, sprinkle in a little more salt, but be careful since the fish is already salty.
8. Mix gently, scooping from the bottom up with a spoon or spatula so you don't break everything apart. Done! You can serve it directly on a plate, and throw in some greens if you feel like it (dill or green onion, but it's not mandatory).
I like to let the salad sit for about 10 minutes at room temperature to let the flavors meld. Or even in the fridge if I can resist.
Tip: If you added too much vinegar to the onion or picked overly sour green tomatoes, just place a slice of fresh bread next to it to cut the acidity immediately. And don't throw away the fish juice if you have it—it adds great flavor to the potatoes.
For drinks, it pairs well with a cold beer or, if you want to go more old school, a glass of țuică or pálinka, especially if you have good bread on the side. It also works great for a larger meal if you serve this salad with some sliced hard-boiled eggs or maybe a bowl of beet salad.
If you want to create a complete menu with this salad, you can start with a simple vegetable soup and finish with a semolina pudding or a quick cake. Or more simply, serve this salad as a main dish since it really fills you up, and you won't have to think too much.
The fish can be smoked, not just marinated; I've tried it with smoked mackerel and it turned out interesting. If you don't like the taste of herring, you can use sardines, mackerel, or even tuna, but in my opinion, it's not as interesting. The onion can be white or even green if you don't want the sharpness of the red onion. The roasted pepper isn't mandatory, but it looks good, and if you don't have green tomatoes, you can use pickled cucumbers or pickled hot peppers for a spicy note.
This salad goes best with fresh homemade bread, or if you're fasting and want to make it without fish, simply leave out the fish and add more onion and pepper. A slice of hard-boiled egg adds a nice touch and makes it more filling. It works as a cold appetizer for a big meal, but also alone for dinner, especially after a tiring day. I've eaten it at picnics in a container, and it keeps well in the fridge without any issues.
Frequently asked questions:
- What kind of fish should I use? I usually use marinated herring, but any marinated fish works (mackerel, sardines). If you don't have marinated fish, try smoked fish, but make sure it's not too dry. I don't recommend canned fish; it loses all its charm.
- Can I prepare the salad a day in advance? Yes, but then keep the onion separate so everything doesn't get too mushy. The potatoes absorb flavor, but the fish should be added just before serving so it doesn't lose its texture and become too salty.
- What type of potatoes is best? I've tested with both red and white potatoes; both work, but red ones stay firmer and don't break apart easily. If you have new potatoes, even better, but don't overboil them.
- If I don't have green tomatoes, what can I substitute? Pickled cucumbers, pickled onion, or pickled peppers—all add a tangy note. Once, I even added a bit of mustard to the dressing to make it more interesting.
- Can it be made vegan? Without fish, yes, but then add extra onion, maybe some boiled beans for protein. It's not the same, but it still turns out filling.
- What kind of oil should I use? If you have oil from the marinated fish, use it all. If not, sunflower oil is classic, but olive oil is also fine as long as it's not too aromatic.
In terms of nutritional values, it's a fairly balanced salad: per serving, you have about 350-400 kcal, around 35-40 g of carbohydrates (from the potatoes), 12-15 g of protein (depending on how much fish you add), and fats around 18-20 g, including the oil. The fibers come from the onion, pepper, and green tomatoes. It also has good minerals since the marinated fish brings omega-3, and the potatoes provide potassium. It's quite filling, doesn't sit heavy in your stomach, but if you have issues with salt, be careful how much extra you add since the fish is already salty. It's fine for anyone on a balanced diet, but if you're looking for low-carb, skip it; it's not the recipe for you.
The salad keeps well in the fridge for about two days in a sealed container. I don't recommend reheating it because the combination of warm fish and potatoes isn't the happiest, but if you let it sit at room temperature for 10-15 minutes before serving the next day, it comes back to life. If you want to take it to go, don't add too much liquid; otherwise, everything gets mushy. The onion can be kept separate so it maintains its texture.
Ingredients (for 2-3 servings):
potatoes – the base that fills and adds volume
marinated fish fillet (herring, mackerel, sardines) – for salty flavor and protein
red onion – sharpness, crunch, and a slightly sweet note, less pungent than white onion
green tomatoes (or pickled cucumbers) – for acidity to balance the fat and salt
roasted red pepper – for color and a hint of sweetness
oil (ideally from the fish or sunflower oil) – binds all the flavors and adds shine
vinegar – to temper the sharpness of the onion and add a bit of extra tang
salt and pepper – to adjust the taste at the end
It takes about 30 minutes, provided you don't forget to put the water on to boil in advance and don't get lost online in the meantime. The quantities yield two to three hearty servings, enough so you won't be left hungry afterward. It's not complicated at all, seriously, if you know how to boil potatoes and chop onions, you're good to go.
I'm not exactly sure what attracts me to this combination; perhaps the fact that it's one of the few things that works when you're not in the mood for meat but still want something more than an ordinary salad. The potatoes fill you up, the marinated fish adds that flavor that lingers on your tongue, the onion and green tomatoes bring acidity, and if you add a roasted pepper, you get both color and a nice aroma. The recipe is great for when you want to make something with what you have on hand without going out of your way.
1. Wash 3 large potatoes, peel them, and cut them into bite-sized cubes so you don't lose half the salad when you dig in with a fork. Throw them into salted water and let them boil until a fork goes in easily. Don't overcook them so they turn to mush when you mix. Drain the water and let them sit for a minute or two to release the steam, but you want them to still be hot for the next step.
2. In the meantime, take a sturdy red onion, peel it, and slice it thinly—no need to stress about being millimeter-perfect. Rub it with a little salt (not too much, even if you feel like it), then pour a tablespoon of vinegar over it. I used apple cider vinegar, but regular vinegar works too, or none at all if you don't want extra tang. Give it a little mix and set it aside to mellow out.
3. Now for the green tomatoes. I had some pickled ones in a jar, the good tangy kind. I cut them in half, drained them well (although once I forgot and it turned out a bit watery, but it wasn't bad), then chop them into smaller pieces.
4. For the marinated fish fillets—two large pieces—cut them into small cubes so there aren't any big chunks on your plate. I like herring, but any marinated fish works, or even smoked fish. And if your pieces aren't perfect, don't stress.
5. If you have a roasted red pepper, peel it, remove the seeds, and chop it finely too. It's not mandatory, but it adds color and a nice sweetness.
6. Now for the part where I messed up the first time: add the hot, drained potatoes to a large bowl and pour the oil from the jar with the fish over them (or a bit of plain oil if there's not enough from the fish). Mix gently so you don't mash them. This way, they absorb the flavor well while warm.
7. Gradually add the chopped fish, the drained onion if you want less acidity, the green tomatoes, and the roasted pepper. Add pepper to taste, and if you think it needs it, sprinkle in a little more salt, but be careful since the fish is already salty.
8. Mix gently, scooping from the bottom up with a spoon or spatula so you don't break everything apart. Done! You can serve it directly on a plate, and throw in some greens if you feel like it (dill or green onion, but it's not mandatory).
I like to let the salad sit for about 10 minutes at room temperature to let the flavors meld. Or even in the fridge if I can resist.
Tip: If you added too much vinegar to the onion or picked overly sour green tomatoes, just place a slice of fresh bread next to it to cut the acidity immediately. And don't throw away the fish juice if you have it—it adds great flavor to the potatoes.
For drinks, it pairs well with a cold beer or, if you want to go more old school, a glass of țuică or pálinka, especially if you have good bread on the side. It also works great for a larger meal if you serve this salad with some sliced hard-boiled eggs or maybe a bowl of beet salad.
If you want to create a complete menu with this salad, you can start with a simple vegetable soup and finish with a semolina pudding or a quick cake. Or more simply, serve this salad as a main dish since it really fills you up, and you won't have to think too much.
The fish can be smoked, not just marinated; I've tried it with smoked mackerel and it turned out interesting. If you don't like the taste of herring, you can use sardines, mackerel, or even tuna, but in my opinion, it's not as interesting. The onion can be white or even green if you don't want the sharpness of the red onion. The roasted pepper isn't mandatory, but it looks good, and if you don't have green tomatoes, you can use pickled cucumbers or pickled hot peppers for a spicy note.
This salad goes best with fresh homemade bread, or if you're fasting and want to make it without fish, simply leave out the fish and add more onion and pepper. A slice of hard-boiled egg adds a nice touch and makes it more filling. It works as a cold appetizer for a big meal, but also alone for dinner, especially after a tiring day. I've eaten it at picnics in a container, and it keeps well in the fridge without any issues.
Frequently asked questions:
- What kind of fish should I use? I usually use marinated herring, but any marinated fish works (mackerel, sardines). If you don't have marinated fish, try smoked fish, but make sure it's not too dry. I don't recommend canned fish; it loses all its charm.
- Can I prepare the salad a day in advance? Yes, but then keep the onion separate so everything doesn't get too mushy. The potatoes absorb flavor, but the fish should be added just before serving so it doesn't lose its texture and become too salty.
- What type of potatoes is best? I've tested with both red and white potatoes; both work, but red ones stay firmer and don't break apart easily. If you have new potatoes, even better, but don't overboil them.
- If I don't have green tomatoes, what can I substitute? Pickled cucumbers, pickled onion, or pickled peppers—all add a tangy note. Once, I even added a bit of mustard to the dressing to make it more interesting.
- Can it be made vegan? Without fish, yes, but then add extra onion, maybe some boiled beans for protein. It's not the same, but it still turns out filling.
- What kind of oil should I use? If you have oil from the marinated fish, use it all. If not, sunflower oil is classic, but olive oil is also fine as long as it's not too aromatic.
In terms of nutritional values, it's a fairly balanced salad: per serving, you have about 350-400 kcal, around 35-40 g of carbohydrates (from the potatoes), 12-15 g of protein (depending on how much fish you add), and fats around 18-20 g, including the oil. The fibers come from the onion, pepper, and green tomatoes. It also has good minerals since the marinated fish brings omega-3, and the potatoes provide potassium. It's quite filling, doesn't sit heavy in your stomach, but if you have issues with salt, be careful how much extra you add since the fish is already salty. It's fine for anyone on a balanced diet, but if you're looking for low-carb, skip it; it's not the recipe for you.
The salad keeps well in the fridge for about two days in a sealed container. I don't recommend reheating it because the combination of warm fish and potatoes isn't the happiest, but if you let it sit at room temperature for 10-15 minutes before serving the next day, it comes back to life. If you want to take it to go, don't add too much liquid; otherwise, everything gets mushy. The onion can be kept separate so it maintains its texture.
Ingredients (for 2-3 servings):
potatoes – the base that fills and adds volume
marinated fish fillet (herring, mackerel, sardines) – for salty flavor and protein
red onion – sharpness, crunch, and a slightly sweet note, less pungent than white onion
green tomatoes (or pickled cucumbers) – for acidity to balance the fat and salt
roasted red pepper – for color and a hint of sweetness
oil (ideally from the fish or sunflower oil) – binds all the flavors and adds shine
vinegar – to temper the sharpness of the onion and add a bit of extra tang
salt and pepper – to adjust the taste at the end