Why You’ll Love This Recipe

Romanian Potato Salad strikes the perfect balance between comforting and refreshing. The potatoes provide a hearty base, while the pickles, onions, and mustard (or mayo) deliver a bold and tangy contrast. Whether you prefer a lighter oil-based version or a creamy one, this salad can be easily customized. It’s easy to prepare, naturally gluten-free, and delicious served cold or at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yukon Gold or red potatoes
• Carrots
• Dill pickles, chopped
• Red onion or green onions, finely chopped
• Hard-boiled eggs (optional, traditionally included)
• Sunflower oil or light olive oil
• Apple cider vinegar or lemon juice
• Dijon mustard (optional)
• Fresh parsley, chopped
• Salt and black pepper to taste

Directions

1. Boil the potatoes and carrots in salted water until tender, about 15–20 minutes. Drain and allow to cool slightly.
2. Peel the potatoes and carrots if desired, then cut into small cubes and place in a large mixing bowl.
3. Add chopped pickles, onions, and hard-boiled eggs (if using).
4. In a small bowl, whisk together oil, vinegar or lemon juice, and a touch of mustard if using.
5. Pour the dressing over the potato mixture and toss gently to combine.
6. Add chopped parsley, then season with salt and black pepper to taste.
7. Chill the salad for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe serves approximately 6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes (plus chilling time)

Variations

• Make it vegan by skipping the eggs and using a mustard-based dressing.
• Use mayonnaise instead of oil and vinegar for a creamier texture.
• Add green peas or cooked chicken breast for extra richness.
• Include black olives or capers for a briny bite.
• Swap sunflower oil with extra virgin olive oil for a Mediterranean touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Romanian Potato Salad is best served cold or at room temperature. There is no need to reheat. Before serving leftovers, give the salad a gentle stir and adjust the seasoning if needed.

FAQs

Is Romanian potato salad served warm or cold?

It is typically served cold or at room temperature, especially during holidays and gatherings.

Can I make it ahead of time?

Yes, it’s best made a few hours in advance or even the day before to allow the flavors to blend.

Do I have to peel the potatoes?

Peeling is optional. Thin-skinned potatoes can be left unpeeled for extra texture and nutrients.

Can I use mayonnaise instead of oil?

Yes, many Romanian families use mayo for a creamier version. Either dressing style is traditional.

What type of pickles should I use?

Dill pickles are most common. Avoid sweet pickles as they alter the traditional flavor.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free, but double-check labels on condiments to be sure.

Can I add protein?

Yes, cooked chicken, ham, or even tuna are sometimes added for a heartier version.

Can I freeze Romanian potato salad?

Freezing is not recommended, as the texture of potatoes and dressing changes when thawed.

How long can it sit out at room temperature?

It can safely sit out for up to 2 hours. If using mayo, refrigerate promptly after serving.

What dishes pair well with this salad?

It pairs beautifully with grilled meats, sausages, roasted vegetables, or even on its own as a light meal.

Conclusion

Romanian Potato Salad is a simple yet flavorful dish that brings tradition and comfort to the table. With its blend of tender vegetables, tangy pickles, and flexible dressing options, it’s a perfect side for any occasion. Whether you enjoy it creamy or vinegary, with eggs or without, this salad is a delicious reminder of how timeless and adaptable a humble potato salad can be.

Romanian Potato Salad

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Romanian Potato Salad, or ‘Salată de Cartofi,’ is a hearty, rustic dish made with tender potatoes, carrots, pickles, and onions, dressed in either a light vinaigrette or creamy mayo base. A staple in Eastern European cuisine, it’s perfect for holidays, picnics, and everyday meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Boiled
• Cuisine: Romanian
• Diet: Gluten Free

Ingredients

• 2 pounds Yukon Gold or red potatoes
• 2 medium carrots
• 1/2 cup dill pickles, finely chopped
• 1/2 red onion or 3 green onions, finely chopped
• 3 hard-boiled eggs, chopped (optional)
• 1/4 cup sunflower oil or light olive oil
• 2 tablespoons apple cider vinegar or lemon juice
• 1 teaspoon Dijon mustard (optional)
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

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Instructions

1. Boil the potatoes and carrots in salted water until tender, about 15–20 minutes. Drain and let cool slightly.
2. Peel the potatoes and carrots if desired, then dice into small cubes and place in a large bowl.
3. Add chopped pickles, onions, and hard-boiled eggs (if using) to the bowl.
4. In a small bowl, whisk together the oil, vinegar or lemon juice, and Dijon mustard (if using).
5. Pour the dressing over the potato mixture and toss gently to coat everything evenly.
6. Stir in chopped parsley, then season with salt and black pepper to taste.
7. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Notes

• Omit eggs for a vegan version.
• Use mayo instead of oil and vinegar for a creamy variation.
• Letting the salad rest enhances the flavor.
• Do not freeze, as the texture of potatoes changes after thawing.

Nutrition

• Serving Size: 1 cup
• Calories: 200
• Sugar: 3g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 80mg