Potato Salad (Oriental) - Vegan

Name: Potato Salad (Oriental) - Vegan - Zenovia I.
Ingredients: 1200 g potatoes (I used pink potatoes) 4 large onions 2 cloves of garlic 3; 4 pickled cucumbers (not in vinegar) 1 teaspoon sweet paprika 1 teaspoon dried oregano 1 teaspoon fresh dill salt pepper olive oil white balsamic vinegar fresh parsley (leaves)

Sezon - Potato Salad (Oriental) - Vegan by Zenovia I. - Recipia

Oriental Potato Salad (Vegan) I often find myself making this salad on fasting days or when I need something quick, filling, and meat-free. I love it because it doesn’t require complicated ingredients, and I can let it marinate while I take care of everything else. This recipe is a bit different from the classic one because the onions, garlic, and pickles first sit in the marinade, which gives it a more complex flavor. I’ve tried it in various ways, but this is the version I return to most often. Quick Info Total time: about 1 hour Preparation time: 25-30 minutes (includes peeling, chopping, mixing) Cooking time: 30-40 minutes (boiling the potatoes) Servings: 4-6 Difficulty: easy Recipe type: vegan salad, suitable for lunch or dinner Ingredients 1200 g potatoes (I usually use red potatoes) 4 large onions 2 garlic cloves 3-4 pickles (not in vinegar) 1 teaspoon sweet paprika 1 teaspoon dried oregano 1 teaspoon fresh dill (or dried if you don’t have fresh) salt pepper olive oil (to taste) white balsamic vinegar (to taste) fresh parsley for serving Instructions 1. Start with the marinade. In a bowl, combine the julienned onions, thinly sliced garlic, diced pickles, paprika, oregano, dill, salt, pepper, olive oil, and white balsamic vinegar. Mix everything well. Adjust the taste according to your preference—some prefer more acidity, while others add more oil or salt. Let it marinate for at least 30 minutes. This is important for the flavors to meld and for the onion to become milder in taste. 2. Wash the potatoes well without peeling them. Place them in a pot with cold water, ensuring they are completely covered. Bring to medium heat. Check with a fork after 30-40 minutes. They are done when a fork easily pierces through. 3. Drain the hot water and immediately pour cold water over the potatoes. Let them sit for 10-15 minutes. They are much easier to peel after sitting in cold water, and the skin comes off quickly. 4. Peel the potatoes and cut them lengthwise into quarters, then slice each quarter. 5. Add the potatoes to the bowl with the marinade. Gently mix to avoid mashing them too much. Let everything sit together for a few minutes (5-10 minutes is sufficient) for the flavors to permeate the potatoes. 6. Sprinkle fresh chopped parsley on top just before serving. Why I Make This Recipe Often This salad is made with simple ingredients that I usually have at home. It saves me when I want to cook something quickly, and since it doesn’t contain eggs or mayonnaise, it keeps well in the fridge. It’s hearty and doesn’t require reheating. It can be prepared a few hours in advance, and the flavor intensifies if it sits in the fridge. Tips and Variations Tips - Don’t rush the marinating time for the onions and pickles; it makes a difference in taste and texture. - Use white balsamic vinegar for balanced acidity, but any quality vinegar works. - If you add hot potatoes to the marinade, they may break apart—let them cool slightly. Substitutions - White potatoes can be used if you don’t have red, but red potatoes remain firmer. - Fresh dill can be replaced with dried, but use less. - Olive oil can be substituted with another vegetable oil, although olive oil provides a nicer flavor. Variations - If you like it spicier, add a pinch of hot paprika. - For a heartier salad, you can add slices of black or green olives. - Some of the onion can be briefly sautéed for a different flavor, but I prefer it raw for its crunchy texture. Serving Ideas - It works well as a main vegan dish, served with fresh bread. - It can be packed for lunch or a picnic and holds up well for a few hours. - It can accompany other cold dishes or serve as a side for vegan meals. Frequently Asked Questions 1. Can I use red onion instead of white onion? Yes, red onion is a good choice; it’s slightly sweeter and less pungent, but works just as well. 2. How long can I keep the salad in the fridge? Up to 2 days. After that, the onion and pickles may change in taste or texture. 3. Do I have to use dill and oregano? They are not mandatory, but they add a more complex flavor. If you don’t like them or don’t have them, you can omit or replace them with herbs to your taste. 4. Do the potatoes need to be boiled with the skin on? Yes, otherwise they break down more easily and don’t have the same firm texture. 5. Can I use regular vinegar instead of white balsamic? Yes, apple cider or white wine vinegar also works, but balsamic has a milder note. Nutritional Values Estimation for one serving (out of 6): Calories: approximately 220 kcal Protein: 4-5 g Carbohydrates: 46-48 g Fats: 4-6 g (depending on how much oil you use) Fiber: 5 g Values are approximate and depend on the size of the potatoes and how much oil or vinegar you add. Storage and Reheating The salad keeps well in the fridge, in a covered container, for up to 2 days. I don’t recommend reheating; it’s best served cold or at room temperature. If it sits too long, the potatoes may absorb excess liquid and become mushy, and the onion may marinate too much. Ideally, it should be consumed the same day or at most the next day.

Potato Salad (Oriental) - Vegan

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