Serbian Potato Salad

5 from 1 vote

Serbian Potato Salad is a simple yet flavorful dish made with tender boiled potatoes, thinly sliced onions, and a light olive oil dressing. Seasoned with salt, this refreshing and versatile salad pairs perfectly with grilled meats or hearty meals, allowing the natural flavors to shine.

Prep Time5

Cook Time50

Cooling time20

Total Time1 15

Course: Side Dish

Cuisine: Serbian

Servings: servings

Calories: 631kcal

Author: Nataša

Equipment

medium-size pot
Colander
Knife

Ingredients

5 medium-size red potatoes
4 tablespoon light olive oil
½ red onion (thinly cut)
1 teaspoon coarse sea salt
salt (per taste)

Instructions

Prepare the Potatoes: Wash the potatoes thoroughly, scrubbing them lightly with a vegetable brush.
Boil the Potatoes: 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. 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 fork-tender.
Cool Potatoes and Prep the Onions: Drain the potatoes and allow them to cool for 15 to 20 minutes. Meanwhile, peel and thinly slice half of a red onion. Place the slices in a small bowl, season with salt, and set aside.
Peel and Cut the Potatoes: Once the potatoes are cool enough to handle, peel them. Then, cut them into smaller pieces, first lengthwise and then into bite-sized chunks.
Assemble the Salad: Place the potatoes in a bowl and drizzle them with light olive oil (or sunflower oil as an alternative). Season with salt (and pepper) to taste, Then gently mix until the potatoes are evenly coated.
Add the Onions & Serve: Scatter the salted onions on top. Serve immediately, or let the salad sit for 15 minutes to allow the flavors to meld together for the best taste.

Notes

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.
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.

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