This Recipe for the Best Salata Orientala (which is also known as Romanian Potato Salad) is a staple in many Romanian kitchens. It tastes kind of like our Easy Homemade Potato Salad but with a kick!
This recipe is kosher, pareve, dairy-free, vegan and gluten free. Perfect side dish for a summer barbeque. Serve it right next to Quick and Easy Creamy Cole Slaw.
Ingredients used in this recipe
- Potatoes. For this recipe we used a classic red potato, peel on. They are full of natural flavor and do not take long to cook.
- Hard boiled eggs. Adds protein and different texture to the salad.
- Red onion. For sweetness and a little bit of bite.
- Dill pickles.Gherkins bring sourness and crunch.
- Pickled sweet red peppers. I absolutely love adding these to recipes and they bring so much color to this potato salad.
- Avocado oil
- Apple cider vinegar
- Salt and black pepper
Why We Love This Recipe
- Super Easy to make. This recipe involves using ingredients that you should already know how to make. No fancy cooking techniques needed to make this super tasty potato salad with gherkins.
- Vegan friendly. This recipe is naturally vegan.
- Great for any time of year. Summer BBQs and picnics are known for having potato salad but Salata Orientala is traditionally eaten year round.
- Easy to store. Resealable plastic containers were made for salads like this one. Make it up to a week in advance and seal in an airtight container until you are ready to serve.
How to make Romanian Potato Salad
Step 1 - Slice and Boil the potatoes
Slice the potatoes into 8-12 wedges each. Boil the red potatoes for 20 minutes or until just soft. Red potatoes start off on the softer side and you don't want to boil for too much longer or they will fall apart.
Step 2 - Make the dressing
While the potatoes are boiling, mix the vinegar, mustard, avocado oil, salt, and black pepper together using a whisk.
Step 3 - Dress the potatoes
Strain the potatoes and mix the dressing in right away while the potatoes are still warm. The heat helps them absorb the dressing better.
Step 4 - Add the remaining ingredients
Slice the hard boiled eggs, dill pickles, sweet pickled red pepper, and red onion. Mix the ingredients together with the potatoes and the dressing. Be careful not to over mix as you do not want the potatoes to fall apart.
Refrigerate for at least 1 hour or overnight for best results.
Recipe Pro Tip
Salata Orientala is one of those dishes that can vary based on the tastes of the people eating it. Some people will like extra pickles and red peppers so have some chopped and ready to go to add to individual portions.
Salata Orientala translates into "Oriental Salad" in Romanian. No one really knows why it is called this. Many just stick to calling it Romanian Potato Salad.
Red potatoes have tons of natural flavor and are a little less starchy which is why we used them for our recipe. You can also use Yukon Gold and Fingerling potatoes; just make sure to adjust your boiling time to account for softer potatoes. Stay away from Idaho or Russet potatoes as they have higher starch contents which make them come a apart.
- Kosher Smoked Brisket with Purple Cabbage Slaw and Israeli Salad
- Apricot Glazed Salmon
- Slow Cooker London Broil
- Slow Cooker BBQ Chicken
- Chop up some of our Kosher Bacon and sprinkle over the top
- Add chopped green or black olives
- Substitute yellow mustard for Dijon
How to Store
- Seal in an air tight plastic container and refrigerate for up to 7 days.
- Freezing is not recommended.
Salata Orientala (Romanian Potato Salad)
- 5 lbs red potatoes cut into wedges
- 8 hard boiled eggs chopped
- 1 cup pickles diced
- ½ cup pickled red peppers
- ½ cup red onion diced
- 3 tablespoon Dijon mustard
- ¼ cup apple cider vinegar
- 1 cup avocado oil
- 1 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- Place potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat and simmer 15-20 minutes or until tender. Do not overcook!
- Drain and return to pot to dry.
- In a bowl mix together avocado oil, Dijon mustard, vinegar, salt and pepper.
- While the potatoes are hot, pour dressing over potatoes and gently turn over potatoes to coat.
- Dice pickles, onion, and pickled red peppers. Slice the hard boiled eggs. Stir all ingredients together.
- Chill in refrigerator for several hours or overnight before serving.
- We like to use red potatoes. They have a subtle sweetness to them that works perfectly against the mustard, pickles, and vinegar. That being said, feel free to try golden potatoes, russet, or any other potato that you like.
- Experiment with different mustards. The Dijon mustard works well but don't be afraid to try yellow, spicy brown or horseradish mustard in its place.
- Add the mustard and vinegar in while the potatoes are still warm. Trust me, this makes everything start to mush together slightly. The potatoes will still stay intact, but a little bit of the starch will come off into the dressing to give it extra body.