Salata Orientala

Bring a taste of Eastern Europe to your table with Salata Orientala, a beloved potato salad that’s both hearty and refreshing. This comforting dish combines tender boiled potatoes, creamy hard-boiled eggs, tangy pickles, and briny black olives, perfectly balanced with thinly sliced red onions and a zesty dressing made from extra virgin olive oil and apple cider vinegar. Topped with fresh parsley for a vibrant finish, it’s an ideal side dish for grilled meats or a satisfying standalone meal. Easy to prepare and packed with bold, contrasting flavors, Salata Orientala is a crowd-pleaser that’s perfect for potlucks, family dinners, or picnics. Ready in just 45 minutes, this versatile recipe is sure to become a favorite in your kitchen!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 medium potatoes
• 4 large eggs
• 1 medium red onion
• 3 medium pickles
• 100 grams black olives
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons parsley, fresh

Directions

Step 1

Wash the potatoes thoroughly and place them in a large pot. Add enough water to cover the potatoes completely and bring to a boil. Cook for about 20-25 minutes, or until the potatoes can be easily pierced with a fork. Remove from heat and let them cool slightly.

Step 2

While the potatoes are cooking, place the eggs in a small pot and cover them with water. Bring to a boil, then lower the heat and simmer for 10 minutes. Drain the hot water and place the eggs in a bowl of ice water to cool them quickly. Once cool, peel and slice them into wedges.

Step 3

Peel the cooked potatoes and cut them into bite-sized cubes. Transfer the potatoes to a large mixing bowl.

Step 4

Peel and finely slice the red onion. Add the onion slices to the bowl with the potatoes.

Step 5

Chop the pickles into small chunks and slice the black olives (if not already pitted and sliced). Add both to the mixing bowl.

Step 6

In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and ground black pepper to make the dressing.

Step 7

Pour the dressing over the potato mixture and gently toss everything until well combined, being careful not to break the potatoes.

Step 8

Add the egg wedges to the salad, and gently mix them in, taking care not to mash them.

Step 9

Sprinkle the chopped fresh parsley on top as a garnish.

Step 10

Serve the salad at room temperature or chilled. It pairs wonderfully with grilled meats or as a standalone dish.

Nutrition Facts

Serving size	(2058.7g)

Amount per serving	% Daily Value*
Calories	1991.4

Total Fat 75.2g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 744mg	0%
Sodium 4058.2mg	0%
Total Carbohydrate 282.0g	0%
Dietary Fiber 34.4g	0%
Total Sugars 25.2g
Protein 59.6g	0%

Vitamin D 164IU	0%
Calcium 628.0mg	0%
Iron 25.0mg	0%
Potassium 7392.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 11.7%

Carbs: 55.2%