Romanian Potato Salad (Oriental Style)

Name: Romanian Potato Salad (Oriental Style)
Yield: 1 serving
Ingredients: 1 kg potatoes; 4-5 eggs; 1 medium onion (or 6 green onion stalks when in season); assorted pickled vegetables (whatever you like, and as colorful as possible - i used only 6 small pickled cucumbers); 6 tablespoons oil; juice of 1/2 lemon; salt, pepper

April 22, 2008

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Recipe: Romanian Potato Salad (Oriental Style)

Nothing new, a classic recipe in Romanian cuisine, but... maybe there's something interesting: I add pickled vegetables to the salad, it seems to make it more vibrant. I don't know where this habit comes from - I learned it from Mrs. Maria, whose house I stayed at as a student, and from whom I also learned to cook during my university years.

Ingredients

1 kg potatoes
4-5 eggs
1 medium onion (or 6 green onion stalks when in season)
assorted pickled vegetables (whatever you like, and as colorful as possible - I used only 6 small pickled cucumbers)
6 tablespoons oil
juice of 1/2 lemon
salt, pepper

How to prepare romanian potato salad (oriental style)

Boil the potatoes in their skins in salted water until a fork goes in easily; if you boil them in a pressure cooker they will cook faster. Drain them, let them cool a bit until you can handle them, then peel.
Boil the eggs until hard (5 minutes after the water starts boiling); add salt to the water - this way the white won't spread if an egg cracks during boiling.
Slice the onion into rounds if using green onion, or julienne if using regular onion.
In a large bowl, slice the potatoes into rounds, add the peeled eggs cut into cubes, the pickled vegetables cut into cubes, and then the onion. Add a little salt and pepper and gently mix using two spoons, so you don't crumble the potatoes and eggs.
* I always add seasonings to salads before adding the oil-based vinaigrette, otherwise the oil would form a film and the seasonings wouldn't be absorbed by the vegetables.
Mix the oil with lemon juice and pour over the salad. Mix again carefully.