Hungarian potato salad is the perfect solution for those looking for a quick, easy, and delicious side dish. Forget the fussy mayonnaise-laden salads; this recipe relies on a simple vinegar dressing to bring out the best in the humble potato. With just a few minutes of prep time, you'll have a flavourful and refreshing salad that's perfect for picnics, potlucks, or a light lunch.
Hungarian potato salad, though perhaps less globally recognized than its mayonnaise-heavy American cousin, best potatoes salad, holds a cherished place in Hungarian cuisine. This simple, vinegar-based salad is a true testament to the Hungarian appreciation for fresh, seasonal ingredients and bright, clean flavours.
You'll find this refreshing salad served alongside grilled meats like kolbász (Hungarian sausage) or slow roasted leg of lamb, hearty stews such as Hungarian beef paprikash, or even as part of a spread of cold dishes at picnics and gatherings. Its versatility and refreshing nature make it a welcome addition to any meal, offering a delightful contrast to richer, heavier dishes.
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Ingredients
The simplicity of this recipe also lies in the fact that you only need a few ingredients that most people have in their kitchen. Here's what you need:
- 900 g Potatoes: Choose waxy potatoes (like red or Yukon Gold) that hold their shape after boiling. They provide the heartiness and substance of the salad.
- One Onion: Adds a sharp bite and a bit of sweetness to balance the vinegar. Red onions are common, but yellow or white work too.
- 3 tablespoon Vinegar: The star ingredient! White vinegar is traditional, providing that signature tang. Apple cider vinegar offers a mellower sweetness.
- 600 ml Warm Water: Thins the vinegar and creates the brine that flavours the potatoes and onions.
- 3 teaspoon Sugar: Balances the acidity of the vinegar and rounds out the dressing.
- Salt & Pepper: Essential seasonings that enhance the overall flavour.
How to Make the Hungarian Potato Salad?
Boil the Potatoes
The first step in this recipe is to boil the potatoes. After washing them well, place the unpeeled potatoes in a large pot, add two teaspoons of salt and fill the pot with water, covering the potatoes by about an inch. Bring the pot to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes until the potatoes are cooked through.
Slice the Onion
While the potatoes are boiling, I prepare the red onion. I peel and halve the onion, then slice it thinly. Finally, I separate the onion slices into individual strands.
Make the Vinegar Brine
In a smaller bowl or jar, I make the salad dressing. I start by adding the dry ingredients: three teaspoons of sugar, two teaspoons of sea salt, and a quarter teaspoon of freshly ground black pepper. Then I add the liquid ingredients: three tablespoons of white wine vinegar and 600 ml of warm water. I mix everything well until the salt and sugar dissolve and set it aside.
Test
Herby Delight: Add 1 tablespoon chopped fresh dill and 1 tablespoon chopped fresh parsley to the brine for an herbaceous lift.
Sweet and Spicy: Use apple cider vinegar instead of white vinegar for a touch of sweetness. Add a pinch of red pepper flakes for a subtle hint of heat.
Mustard Tang: Whisk in 1 teaspoon of Dijon mustard to the brine for a tangy complexity.
Combine the Ingredients
After boiling and peeling the potatoes, we make the salad. Choose a large bowl and layer the potatoes and onions. Start with a layer of thinly sliced onions, followed by a layer of thinly sliced potatoes. Continue layering until all the potatoes and onions are used.
Pour the brine over the layered vegetables. It's important not to mix the salad at this stage. Cover the bowl and place it in a cool place for at least an hour to allow the flavours to meld.
Garnish the salad with a sprinkle of freshly chopped parsley or chives, and it's ready to serve! This Hungarian potato salad recipe is as easy to make as it is refreshing and delicious. I encourage you to give it a try. Don't forget to leave a comment below and let me know what you think! I can't wait to hear your feedback.
Substitutions
Potatoes:
- Other potato varieties: While waxy potatoes are ideal, you can experiment with other types like russets. Just be aware that they might get a bit softer in the salad.
- Sweet potatoes: For a different flavour profile, try using sweet potatoes. They'll add a touch of sweetness and a vibrant colour to the salad.
Onion:
- Shallots: Offer a milder onion flavour with a hint of garlic.
- Green onions: Use the white and light green parts for a more subtle onion flavour and a pop of colour.
- Chives: Provide a delicate onion flavour and can be used as a garnish as well.
Serving the Potato Salad
Hungarian potato salad is wonderfully versatile and can be served in a variety of ways! It pairs perfectly with grilled sausages (kolbász), bacon (szalonna), chicken, or pork.
Chilled is the most common way to serve it, as the cool temperature is refreshing, especially in warm weather. Don't forget to chill the salad for at least an hour to allow the flavours to meld.
Show off the beautiful layers of potatoes and onions by serving the salad in a clear glass dish.
Storage
As soon as the salad has had its chilling time (at least an hour), transfer it to an airtight container or cover the bowl tightly with plastic wrap. This helps to prevent the potatoes from discolouring and keeps the salad fresh. Store the salad in the coldest part of your refrigerator, ideally at or below 40°F (4°C).
For optimal flavour and texture, it's best to consume the salad within 2-3 days of making it.
Before serving leftover salad, check for any signs of spoilage, such as an off odour, discolouration, or mold. If you notice anything amiss, it's best to discard the salad.
Top Tip
Don't over-mix: Avoid excessive stirring or mixing, as this can cause the potatoes to break down and become mushy.
FAQ
For this particular Hungarian potato salad recipe, it's best NOT to rinse the potatoes in cold water after boiling. The starch that clings to the potatoes after boiling helps the dressing adhere better, contributing to a more flavourful and cohesive salad.
The vinegar in the brine helps to u0022setu0022 the potatoes, preventing them from becoming overly mushy, so rinsing isn't necessary for that purpose.
Yes, it's actually highly recommended to make Hungarian potato salad the night before you plan to serve it! The extra time allows the potatoes to fully absorb the flavours of the vinegar brine, resulting in a more flavourful and well-balanced salad.
And, making the salad ahead of time frees you up to focus on other tasks on the day of your event or meal.
For Hungarian potato salad, and indeed most potato salads, it's generally better to boil the potatoes whole. Boiling potatoes whole helps them retain their shape and prevents them from becoming waterlogged or falling apart in the salad. When you cut potatoes before boiling, more starch is released into the water, which can affect the texture of the salad.
So, for the best results in your Hungarian potato salad, start with whole, unpeeled potatoes. This will help ensure a salad with a pleasing texture and well-defined potato pieces.
And there you have it! A taste of Hungary in every bite with this simple and refreshing potato salad. I hope you enjoyed this journey into a different kind of potato salad experience. Now it's your turn to give it a try!
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Pairing
These are my favorite dishes to serve with Hungarian potato salad:
Hungarian Potato Salad
Equipment
- 1 bowl
- 1 Soup Pot
Ingredients
- 900 g potatoes whole
- 1 pc onion medium-size, red
- 3 teaspoon sugar
- 1 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 3 tablespoon vinegar white wine
- 600 ml water warm
Instructions
- Place the cleened and unpeeled potatoes in a large pot, add two teaspoons of salt and fill the pot with water, covering the potatoes by about an inch. Boil over medium-high heat, for 20-25 minutes until the potatoes are cooked through.
- Peel and halve the onion, then slice it thinly. Finally, separate the onion slices into individual strands.
- In a smaller bowl add the dry ingredients: sugar,sea salt, and freshly ground black pepper. Then Iadd the liquid ingredients: white wine vinegar and warm water. Mix everything well until the salt and sugar dissolve and set it aside.
- Choose a large bowl and layer the potatoes and onions. Start with a layer of thinly sliced onions, followed by a layer of thinly sliced potatoes. Continue layering until all the potatoes and onions are used.
- Pour the brine over the layered vegetables. Place the bowl in a cool place for at least an hour.
- Garnish the salad with a sprinkle of freshly chopped parsley or chives, and it's ready to serve!
Laci says
Amazing recipe!