Oriental Salad is something my mother-in-law has made, when they would do their fast for Easter and not eat any dairy or meat. It is a very simple dish and takes literally less than one our of your time. The acidity of the vinegar and the nice crunch of onions will make it worth making.
I have played around what olives to use and it really depends what your family enjoys. I know most of my family members don’t like green olives, which can have a strong taste. In this case I picked black olives for this recipe, but green olives are tasty in this as well.
Oriental Salad Ingredients
Potatoes: Pick a less starchy potato like Yukon gold or even red potatoes. If you only have russet potatoes make sure to cook them until fork tender or you will run into the issue of making mashed potatoes.
Red Onions: I added mine crude and sliced them finely to not overpower the salad. Another variant to it is to add pickled onions instead.
Olives: The choice is yours, but for this recipe I use pitted black olives. Green olives work really well for this salad as well, since they can give the salad a different taste.
Vegetable Oil: I use normal vegetable oil for this recipe.
Pickles: I use homemade pickles, which are so much better than store bought. You can use any kind you wish though.
Pickled Peppers: In Romania they are called Gogosar and are easy to make at home, but here again you can buy them from the store.
PrintOriental Salad
This salad is not made from the Middle East and has been given the name from my family in-law. It’s a vegetarian dish and easy to make in under one hour. All it takes is to peel and cut some potatoes and chop the other ingredients.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 portions 1x
- Category: European
- Method: Pot+Kinfe
- Cuisine: Romanian
- Diet: Vegetarian
Ingredients
- 500 g potatos
- 1 big onion
- 150g black olives
- 3 pickles
- 3 quarters of pickled peppers
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tablespoon vegetable oil
- 1 1/2 tablespoon vinegar
Instructions
- Peel and boil your potatoes until fork tender, which should be around 25-30 minutes.
- While your potatoes are cooking cut your onions into fine stripes.
- Cut your bell peppers into fine stripes and chop your pickles into cubes.
- Into a bowl add your oil, salt, pepper and vinegar and mix them together.
- Once the potatoes are done add them into your bowl. Add your chopped onions , bell peppers and olives to the bowl and give it a mix.
- Add more salt to it, if needed or of potatoes weren’t cooked with salt.
- Serve warm or cold.
Salata de Icre (Fish Egg Salad)
Zarzavat
