ReceptnaptárTraditional potato salad
This old-style potato salad with vinegar is much lighter than the mayonnaise version: all it needs is boiled potatoes, a mildly sweet and sour dressing and a little onion. It is an ideal side for breaded meat, fried fish and fasírt (Hungarian meat patties). The secret is to dress the potatoes while they are still warm, because that is when they soak up flavour best.
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Ingredients
Method
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- Boil the potatoes in their skins in salted water for about 20-25 minutes until tender.
- Drain and, while still warm, peel them and slice into rounds.
- Salt them and, while still warm, drizzle with a mixture of the vinegar, sugar and a little water.
- Leave to cool so the potatoes soak up the flavours.
- Sprinkle with chopped onion and pepper.
- Mix well before serving.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- For salad choose a waxy potato, because it stays whole when sliced, whereas floury varieties crumble.
- Pour the dressing over the potatoes as soon as you have cut them, because once cool they no longer take on flavour in the same way and only the surface turns sour.
- If raw onion is too strong for you, scald it, drain it and only then add it to the salad. This makes it milder but keeps its crunch.
Frequently asked questions
How long does it keep?
It stays good for 2-3 days covered in the fridge, and it is even tastier the next day. Take it out half an hour before serving, because the flavours come through better at room temperature.
Can I add sour cream or mustard?
Yes, 1 teaspoon of mustard stirred into the dressing suits it well, and a few spoonfuls of sour cream make it creamier. Sprinkled with fresh chives or parsley, it looks even better on the plate.
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