Oriental Salad: Romanian Potato & Egg Salad
Kalamata olives, dill, olive oil, and red bell peppers—although it looks like a typical Mediterranean salad, this is actually a classic Romanian potato and egg salad, known locally as Salată Orientală.
This highly popular and flavorful Romanian dish can be served as a healthy, filling lunch or dinner, but it’s also a common side dish, often paired with grilled or roasted meats.
A vegan version of this salad is especially popular during Lent, when Orthodox Romanians follow a strict fasting regimen—avoiding all meat and animal-based products, including seafood. The Lenten version (called “de post” in Romanian) is identical, minus the eggs, of course.
Traditionally, sunflower oil was used instead of olive oil, as it has long been the cooking oil of choice in Romania. Additionally, chickpeas are an optional ingredient—most classic recipes omit them, but they can be added for extra texture and nutrition.
Please find the detailed recipe below:
Oriental Salad: Classic Romanian Potato & Egg Salad
Ingredients
- 1 kg potatoes peeled, boiled, and cubed
- 5 hard-boiled eggs chopped
- 1 red onion finely sliced
- 1 red bell pepper diced
- 5 pickled cucumbers chopped
- 150 g Kalamata olives pitted and chopped
- 1 bunch fresh dill
- salt to taste
- pepper to taste
- 100 g boiled chickpeas (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon vinegar (balsamic or regular)
- 1 teaspoon mustard
Optional:
- 1/2 teaspoon oregano and garlic powder
Instructions
- Boil & Prep the Potatoes: Boil the peeled potatoes until fork-tender, then drain and let them cool slightly before cutting them into cubes.
- Prepare the Dressing: In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper until smooth. Add optional oregano and garlic powder if desired.
- Assemble the Salad: In a large mixing bowl, combine the potatoes, chickpeas, eggs, onion, bell pepper, pickles, and olives.
- Toss & Serve: Pour the dressing over the salad and mix gently to coat all ingredients. Garnish with chopped fresh dill and serve at room temperature or chilled.
- If you want it extra refreshing, let it sit in the fridge for a few minutes before serving.
Notes
Related: Mediterranean Salad with Roasted Potatoes
Related: Oven-baked Salmon with Potato Salad, Poached Egg & Quick Pickles
Related: Crispy, Cheesy Potato Fritters
Related: Baked New Potatoes with Cheese & Green Onions
Related: Romanian Stuffed Cabbage Rolls
