|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 7g||26%|
|Total Sugars 10g|
|Vitamin C 63mg||315%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Serbian recipe for potato salad—known as krompir salata—is made with a vinegar-and-oil type dressing that includes garlic, roasted red pepper, and seasonings. Since mayonnaise or sour cream are not used to bind the potatoes and vegetables, this version of potato salad is a perfect picnic item in terms of food safety. It is also a good salad for vegetarians since there is no mayonnaise or eggs used. It's the perfect dish to eat during Lent too, as part of the single daily meal.
So simple to make, and you can prepare the potatoes and roast the red pepper ahead of time to cut down the preparation time even more. Plan ahead when serving this potato salad as it tastes best if you allow the flavors to marry in the refrigerator for at least 8 hours or overnight before serving.
This salad goes well with picnic fare: barbecue ribs or chicken, hamburgers, hot dogs, baked beans, and more. It also goes well with fish and seafood.
6 large white potatoes, boiled, peeled, sliced or diced
2 medium yellow onions, sliced thinly
For the Dressing:
1/4 cup white vinegar
1/2 cup canola oil
1 clove garlic, finely chopped
1 roasted red pepper, chopped
1 1/2 teaspoons kosher salt
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Gather the ingredients.
Place the prepared potatoes and onions in a large bowl.
In a screw-top jar, add the white vinegar, oil, chopped garlic, roasted red pepper, salt, sugar, and black pepper.
Cover with the lid and shake vigorously. Toss potatoes with dressing.
Refrigerate, covered, overnight. For best flavor, allow to come to room temperature before serving.
- Cut the potatoes in whatever size you and your family enjoy. Some people like the potatoes cut very small, while others enjoy a larger dice size.
- Save time by cutting the potatoes in the cube size shape you prefer before boiling. They should take approximately 10 to 15 minutes to cook. Test for doneness by putting a table knife in one of the cubes, if it slides in easily, they're done.
- While this potato salad can be eaten cold, its depth of flavors really comes out if it is served at room temperature.
- Yukon Gold potatoes are a good substitute to use instead of white potatoes.
- Use 1 bunch of sliced green onions in place of the yellow onions. The green onions will provide a slightly milder taste than the yellow onions do.
- If you don't have canola oil or prefer to use another type of oil, use 1/2 cup of extra virgin olive oil.