Romanian Potato Salad

 

Romanian Potato Salad
This salad is very flavorful and can be served as a side dish with meat or as an appetizer. In Romania this salad is cooked in the winter, without the cherry tomatoes. The cherry tomatoes can be replaced with hard boiled eggs.
Prepared and Photographed by:
Recipe Source: Romanian cooking magazine, "Ioana in Bucatarie" no. 2/2003
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the salad:
  • 4 medium size potatoes
  • 1 tbsp of salt
  • 1 tbsp of caraway seeds
  • 2 bay leafs
  • 2-3 pickled cucumbers, chopped
  • 3-4 shallots, chopped
  • ½ cup of pitted olives, wholes or sliced
  • ½ fresh jalapeño pepper, finely chopped
  • ¼ cup of cherry tomatoes, sliced in half
  • For the dressing:
  • ¼ cup of apple cider vinegar
  • 3 tablespoons of olive oil
  • 2 tablespoons of honey mustard
  • 1 clove of garlic, minced
  • 2 tablespoons of capers
  • salt and pepper to taste
Instructions
  1. In a large pot add water, salt, caraway seeds, bay leaves and boil the potatoes with the skin for about 30 minutes until fork tender. The spices in the water will give the potatoes a nice flavor. Do not over boil the potatoes.
  2. In a shallow bowl make the dressing by combining the ingredients for the dressing
  3. When boiled, take potatoes off the heat, allow them to cool, peel, cut in cubes
  4. In a large bowl put the cubed potatoes, chopped shallots, chopped olives, chopped pickles, chopped jalapeño pepper, sliced cherry tomatoes. Add salt and pepper to taste. Pour the dressing over, mix well. Serve as an appetizer or as a side for any meat or fish dish. Enjoy!

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One comment

  • This sounds totally delicious! Can’t wait to try.Thank you for motivation to stay on course with wonderful inspiration. Keep it coming!

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