When I want something quick and don't feel like cooking anything complicated, I make an oriental salad with boiled potatoes, onions, and pickles. It's one of the recipes I use most often when I have leftover potatoes or need a hearty side dish. There's no need for special shopping – I find almost everything in the fridge. The onions and pickles bring all the flavor, while the olives add a nice touch.
Quick Info
Total Time: about 40 minutes
Preparation Time: 15 minutes (if you don't peel the potatoes too slowly)
Cooking Time: 25 minutes
Servings: 4
Difficulty: easy
Recipe Type: salad, suitable as a side dish or a main course during fasting
Ingredients
5-6 potatoes (preferably white potatoes, so they don't crumble when boiled)
2 onions
200 g olives (pitted, black or Kalamata)
1 pickled bell pepper
pickles (to taste)
oil (usually sunflower oil, amount to preference)
salt
Preparation Method
1. Peel the potatoes, wash them, and cut them into appropriately sized cubes. Boil them in salted water. Make sure the cubes aren't too small, or they will easily fall apart.
2. Check after 20-25 minutes, depending on the potatoes. If a fork goes in easily, they are done. Drain the water well and let the potatoes cool. If you stir them while they are hot, they tend to mash.
3. In the meantime, peel the onions and slice them into thin strips. Cut the pickled bell pepper and pickles as you like – rounds or cubes, it doesn't matter much for the taste.
4. Once the potatoes have cooled, gently mix them with the onions, pickled bell pepper, pickles, and olives. Add salt if needed and drizzle a little oil at the end.
5. Mix without crushing the potatoes too much. Done.
Why I Make This Recipe Often
It's a quick solution when I need something filling, especially during fasting periods. I use common ingredients and can adapt it based on what I have at home. It's easy to prepare, doesn't require special techniques, and can be stored in the fridge for the next day. This salad goes well with almost anything.
Tips and Variations
Tips
- White potatoes hold up better when boiled and don't become mushy when mixed.
- Drain the potatoes as well as you can after boiling to avoid excess water in the salad.
- If you want the onion to be less pungent, you can soak it in cold water for a few minutes after slicing.
Substitutions
- You can also use green olives if you don't have black ones.
- The pickles can be only cucumbers or just pickled bell peppers, depending on what you have on hand.
- Instead of sunflower oil, you can use olive oil if you prefer a stronger flavor.
Variations
- Sometimes I add a bit of sweet or hot paprika if I want the salad to be a little spicy.
- You can add red onion for a sweeter taste.
- If you want a tangier salad, add more pickles or pickled bell pepper.
Serving Ideas
- Serve the salad cold, either on its own or as a side dish with meats or fish.
- It's also great for lunch boxes, as it keeps well.
- You can sprinkle some herbs on top, but it's not essential.
Frequently Asked Questions
Can I use leftover potatoes from another meal?
Yes, if you have boiled potatoes left from the previous day, you can use them directly. The salad will turn out just as good.
What type of olives work best?
I usually use pitted black olives, but green ones are fine too. Just make sure they aren't too salty.
Does the salad need to chill before serving?
It's better if it sits in the fridge for at least half an hour, but it's not mandatory. The flavors blend better that way.
Can I make the salad without onions?
Yes, but the taste will be milder. The onion is quite important for the specific flavor of the oriental salad.
Nutritional Values
Estimation for one serving (out of 4):
calories: approximately 220 kcal
protein: 3 g
fat: 9 g (from oil and olives)
carbohydrates: 32 g (from potatoes)
Values may vary depending on how much oil and pickles you use.
Storage and Reheating
The salad keeps in the fridge, covered, for up to 2 days. I do not recommend reheating it; it is eaten cold. If it sits longer, the potatoes may take on a stronger pickle flavor and the texture may become softer. You can mix it before serving if it has released some liquid.
Quick Info
Total Time: about 40 minutes
Preparation Time: 15 minutes (if you don't peel the potatoes too slowly)
Cooking Time: 25 minutes
Servings: 4
Difficulty: easy
Recipe Type: salad, suitable as a side dish or a main course during fasting
Ingredients
5-6 potatoes (preferably white potatoes, so they don't crumble when boiled)
2 onions
200 g olives (pitted, black or Kalamata)
1 pickled bell pepper
pickles (to taste)
oil (usually sunflower oil, amount to preference)
salt
Preparation Method
1. Peel the potatoes, wash them, and cut them into appropriately sized cubes. Boil them in salted water. Make sure the cubes aren't too small, or they will easily fall apart.
2. Check after 20-25 minutes, depending on the potatoes. If a fork goes in easily, they are done. Drain the water well and let the potatoes cool. If you stir them while they are hot, they tend to mash.
3. In the meantime, peel the onions and slice them into thin strips. Cut the pickled bell pepper and pickles as you like – rounds or cubes, it doesn't matter much for the taste.
4. Once the potatoes have cooled, gently mix them with the onions, pickled bell pepper, pickles, and olives. Add salt if needed and drizzle a little oil at the end.
5. Mix without crushing the potatoes too much. Done.
Why I Make This Recipe Often
It's a quick solution when I need something filling, especially during fasting periods. I use common ingredients and can adapt it based on what I have at home. It's easy to prepare, doesn't require special techniques, and can be stored in the fridge for the next day. This salad goes well with almost anything.
Tips and Variations
Tips
- White potatoes hold up better when boiled and don't become mushy when mixed.
- Drain the potatoes as well as you can after boiling to avoid excess water in the salad.
- If you want the onion to be less pungent, you can soak it in cold water for a few minutes after slicing.
Substitutions
- You can also use green olives if you don't have black ones.
- The pickles can be only cucumbers or just pickled bell peppers, depending on what you have on hand.
- Instead of sunflower oil, you can use olive oil if you prefer a stronger flavor.
Variations
- Sometimes I add a bit of sweet or hot paprika if I want the salad to be a little spicy.
- You can add red onion for a sweeter taste.
- If you want a tangier salad, add more pickles or pickled bell pepper.
Serving Ideas
- Serve the salad cold, either on its own or as a side dish with meats or fish.
- It's also great for lunch boxes, as it keeps well.
- You can sprinkle some herbs on top, but it's not essential.
Frequently Asked Questions
Can I use leftover potatoes from another meal?
Yes, if you have boiled potatoes left from the previous day, you can use them directly. The salad will turn out just as good.
What type of olives work best?
I usually use pitted black olives, but green ones are fine too. Just make sure they aren't too salty.
Does the salad need to chill before serving?
It's better if it sits in the fridge for at least half an hour, but it's not mandatory. The flavors blend better that way.
Can I make the salad without onions?
Yes, but the taste will be milder. The onion is quite important for the specific flavor of the oriental salad.
Nutritional Values
Estimation for one serving (out of 4):
calories: approximately 220 kcal
protein: 3 g
fat: 9 g (from oil and olives)
carbohydrates: 32 g (from potatoes)
Values may vary depending on how much oil and pickles you use.
Storage and Reheating
The salad keeps in the fridge, covered, for up to 2 days. I do not recommend reheating it; it is eaten cold. If it sits longer, the potatoes may take on a stronger pickle flavor and the texture may become softer. You can mix it before serving if it has released some liquid.