Potato salad with eggs, pickles and black olives
This dish is a traditional salad we make in Romania, although I am not sure about its origins. We call it the oriental salad and it is one of my favorite comfort food, perfect on its own, or next to a chicken schnitzel or meatballs.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Yield : 4
- Allergens : eggs
1. Peal and dice the potatoes, then bring to a boil until done but still firm. Drain and leave them to chill. Boil the eggs hard, then leave them to cool.
2. Drain well the olives and pickles, then cut the olives in half and dice the pickles in medium sized cubes. Slice the onion in thin strips.
3. Make the sauce by mixing all the ingredients with salt and pepper. You can add either one of the ingredients, depending on your own taste.
4. Mix the potatoes with olives, onion, the eggs cut in quarters, olives and pickles, then add the dressing, little by little, until you like the final product. Chill in the fridge for at least two hours before serving.