Print

Romanian Potato Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/romanian-potato-salad/