Hearty and delicious this Romanian Potato Salad (Whole 30) or Salata Orientala is the perfect potluck and side dish for all of your grilled meats.
This potato salad was a staple in our home while I was growing up. Every Romanian has had some version of this salad. It accompanied grilled meat, sausage, or sometimes was even served on its own as the main course. It is perfect for lunch on hot days as it is served cold. Unlike a traditional potato salad, we skip the mayonaisse and replace it with a tangy vinaigrette of oil and vinegar.
Simple Ingredients to make Romanian Potato Salad/ Salata Orientala (Whole 30)
potatoes
hard boiled eggs
onion
Kalamata
olive oil
vinegar
salt
pepper
fresh parsley
Romanian Potato Salad (Salata Orientala) Whole 30
A delicious and hearty potato salad made with olives, eggs, red onion, and a light, tangy vinaigrette.
Ingredients
- 6 medium potatoes, peeled, cubed, and boiled
- 4 hard-boiled eggs
- 1 medium onion, sliced
- 1/2 cup pitted Kalamata olives
- 1/4 cup olive or avocado oil
- 1/4 cup vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup fresh chopped parsley
Instructions
- Peel potatoes and cut them into 1 inch cubes. Add them to a pot, cover them with water and bring to a boil. Boil them for 20 minutes or until they are fork and can be easily pierced with a fork. Drain, add to a large bowl, and let cool.
- Boil eggs and peel. Slice eggs and add to the bowl containing the potatoes.
- Add sliced onions and pitted Kalamata olives to bowl.
- In a small bowl add oil, vinegar, salt, pepper, and mix well. Add vinaigrette and fresh chopped parsley to potato bowl and mix well. Adjust for seasoning and and more salt and pepper if necessary.
- This salad can be stored in an air-tight container for 3-5 days in the refrigerator.
Tried this recipe?Let us know how it was!
