Oriental Salad: Classic Romanian Potato & Egg Salad
This is a classic Romanian potato salad that’s super easy to make and can be served either as a main dish or as a side to various meats. Drop the eggs, and you have a delicious vegan version, which is especially popular locally during Lent.
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
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