Serbian Potato Salad

This Serbian Potato Salad is a simple and flavorful dish of tender boiled potatoes, thinly sliced onions, and a light olive oil dressing seasoned with salt. Refreshing and versatile, it’s a perfect side for grilled meats or hearty meals, highlighting the natural taste of its ingredients.

Potato salads come in many variations, but Serbian Potato Salad, known as ‘krompir salata’ in Serbian, is a testament to its simplicity and bold flavor. Popular throughout the Balkan region, this salad skips heavy dressings like mayo or mustard and instead celebrates the natural taste of its ingredients. It’s a refreshing and comforting dish with tender boiled potatoes, thinly sliced onions, light olive oil, and a touch of salt.

This salad is a staple at family gatherings, holiday feasts, and everyday meals. Its clean, uncomplicated flavors pair beautifully with baked salmon in foil or baked cod with panko and parmesan, making it a must-have on any table. Serve it slightly chilled or at room temperature, and let its humble yet vibrant character shine. Whether hosting a celebration or enjoying a quiet dinner, this best potato salad without mayo will leave a lasting impression.

For other potato recipes, try these air-fried fingerling potatoes, simple oven-roasted potatoes, cottage cheese mashed potatoes, Serbian potato pasta, or creamy mashed potatoes.

For more salad ideas, try radish green salad, Serbian shopska salad, burrata salad with balsamic glaze, cabbage and carrot salad, or tuna egg salad.

Why You’ll Love This Recipe

• Simple and Wholesome Ingredients: Made with just boiled potatoes, thinly sliced onions, olive oil, and salt, this salad celebrates the beauty of simplicity. Without heavy dressings like mayo or mustard, it lets the natural flavors shine, creating a light yet satisfying dish.
• Versatile and Pairable: Its clean and refreshing taste makes it an ideal side dish that complements a wide variety of meals. Whether served with grilled meats, roasted vegetables, or hearty Balkan stews, this salad adds balance and freshness to any meal.
• Cultural and Festive Appeal: A beloved dish across the Balkans, Serbian potato salad has deep cultural roots. It is a staple at family gatherings, festive celebrations, and holiday feasts, providing a taste of tradition that unites people.
• Light and Healthy Option: Unlike potato salads made with heavy, creamy dressings, this version uses olive oil for a heart-healthy and flavorful alternative. It’s light yet satisfying, making it a guilt-free addition to any meal while still delivering rich, comforting flavors.

Ingredients

• Red Potatoes: These waxy potatoes are great for boiling because they maintain their shape well without turning mushy. Their naturally creamy texture and thin skin make them perfect for Serbian Potato Salad, eliminating the need for peeling while adding a splash of color and additional nutrients to the dish.
• Light Olive Oil: A key ingredient in this salad, light olive oil enhances the potatoes without overwhelming their natural flavor. It offers a smooth, mild richness while keeping the salad light and heart-healthy. For a more traditional Balkan touch, sunflower oil can serve as an alternative, providing a slightly nuttier and more neutral taste.
• Red Onions: With a slightly sweet and mildly sharp flavor, red onions contribute both taste and visual appeal to the salad. Their crisp texture contrasts beautifully with the soft potatoes, and when sliced thin, they spread evenly throughout the dish, providing a subtle bite without being overpowering.

See recipe card for quantities.

Substitutions and Variations

• Swap the Oil: While light olive oil is commonly used, sunflower oil, with its mild, nutty flavor, provides a more authentic Balkan touch. For a modern twist, avocado oil adds a subtle creaminess and enhances the salad’s smooth texture without overpowering the ingredients.
• Explore Various Onions: Traditional Balkan potato salad requires raw onions, adding a bold, slightly sharp bite. For a milder flavor, green onions provide a fresh, slightly sweet taste, whereas shallots contribute a delicate, nuanced onion flavor that blends seamlessly with the potatoes.
• Experiment with Potatoes: The variety of potato influences both texture and flavor. Yukon Gold or red potatoes maintain their shape well and provide a naturally creamy bite, while fingerling potatoes offer a firmer texture and an attractive presentation. Regardless of your choice, steer clear of starchy varieties like Russets, which tend to break apart.
• Add Fresh Herbs: A sprinkle of fresh parsley, dill, or chives enhances the dish with vibrant color and an added layer of flavor. Parsley brings a clean, peppery note, dill offers a slightly tangy, grassy hint, and chives provide a mild onion-like sharpness that complements the salad beautifully.
• Boost Acidity: While traditional Balkan-style potato salad is simple, a light splash of white wine vinegar, apple cider vinegar, or freshly squeezed lemon juice can brighten the flavors. This acidity cuts through the richness of the olive oil and enhances the dish’s overall balance.
• Make It Heartier: To make this side dish more filling, add sliced boiled eggs, flaky tuna, or crispy diced bacon. These additions provide extra protein and texture, making the salad more substantial while still preserving its traditional flavors.
• Spice It Up: If you like some heat, a pinch of paprika, chili flakes, or freshly cracked black pepper can introduce a new layer of flavor. Smoked paprika provides a subtle depth, chili flakes add a gentle kick, and extra black pepper amplifies the dish’s natural warmth.

How to Make Serbian Potato Salad

Step 1: Place the potatoes into a medium pot and fill it with water. Add coarse sea salt, then bring the water to a boil over high heat.

Step 2: Once boiling, reduce the heat to medium-high to maintain a gentle simmer without it boiling over. Cover with the lid slightly ajar. Boil for 35 to 40 minutes, or until the potatoes are tender enough to be pierced with a fork, but try not to check them too often to prevent them from breaking apart.

Step 3: After boiling, the water may turn a light brown color due to the natural starches and minerals released from the potatoes. This is normal and does not affect the flavor or quality of the potatoes.

Step 4: Drain the potatoes and allow them to cool for 15 to 20 minutes.

Expert Tips and Tricks

• Choose the Right Potatoes: The type of potato is crucial for the salad’s texture. Waxy varieties, such as Yukon Gold or red potatoes, keep their shape after boiling and have a naturally creamy consistency, making them ideal for this dish. Starchy potatoes like Russets tend to break apart and become grainy, so they should be avoided in this recipe.
• Don’t Overcook the Potatoes: To achieve the ideal texture, boil the potatoes until they are just fork-tender yet firm enough to maintain their shape when mixed. Overcooked potatoes can turn mushy and absorb too much oil, resulting in a soggy salad instead of a light and refreshing dish.
• Slice the Onions Thinly: The key to balancing the sharpness of raw onions is to slice them as thinly as possible. Using a sharp knife or a mandoline creates even, paper-thin slices that distribute their flavor throughout the salad without overwhelming the other ingredients. To achieve a milder onion flavor, soak the slices in cold water for a few minutes before incorporating them. Another method to soften the taste of onions is to salt them and let them rest for 5-10 minutes before adding them to the other ingredients.
• Dress While Warm: Tossing the potatoes with olive oil, salt, and pepper while they are still warm helps them absorb the dressing more effectively. The warm potatoes soak up the flavors, resulting in a well-seasoned dish in which the simple ingredients blend beautifully.
• Let It Rest: Allowing the salad to sit for 15 to 20 minutes before serving gives the ingredients time to blend and develop a more cohesive flavor. This resting period enhances the taste and ensures each bite is infused with the right balance of seasoning and richness from the olive oil.
• Serve at the Right Temperature: Authentic Eastern European potato salad tastes best when served slightly chilled or at room temperature. If it’s too cold, the potatoes can become firm and lose their flavor; the olive oil may separate if it’s too warm. Letting the salad sit out for a few minutes before serving ensures optimal texture and taste.
• Add a Balkan Touch: For an authentic regional twist, top the salad with a sprinkle of freshly chopped parsley for extra freshness or a splash of mild white wine vinegar to introduce a subtle tang. These simple additions enhance the dish’s traditional Balkan character while keeping its simplicity intact.

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