Timea's Kitchen

  • Recipes
  • Blog Posts
  • About Us
menu icon
go to homepage
  • Recipes
  • Blog Posts
  • About Us
subscribe
search icon
Homepage link
  • Recipes
  • Blog Posts
  • About Us
×
Home » Recipes » Side Dishes

Hungarian Potato Salad

Published: Dec 15, 2024 · Modified: Apr 14, 2025 by Timea · This post may contain affiliate links · 1 Comment

Sharing is caring!

66 shares
  • Share
  • Email
Jump to Recipe Jump to Video Print Recipe
Hungarian Potato Salad Served in the Bowl With Chopped Chives on Top

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 Served in a Glass Bowl

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.

Jump to:
  • Ingredients
  • How to Make the Hungarian Potato Salad?
  • Test
  • Substitutions
  • Serving the Potato Salad
  • Storage
  • Top Tip
  • FAQ
  • Share the love!
  • Related
  • Pairing
  • Hungarian Potato Salad

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:

Potatoes, onion, salt, sugar, pepper, vinegar and warm water on the table.
  • 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.

Boiling Potatoes in the Pot

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.

Sliced Onion on the Chopping Board

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.

Vinegar Salad Brine in the Bowl

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.

Sliced Boiled Potatoes and Onion in the Bowl

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.

Hungarian Potato Salad Ready to Serve

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.

Hungarian Potato Salad Served in the Bowl With Chives

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

Should you rinse potatoes in cold water after boiling for potato salad?

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.

Is it better to make potato salad the night before?

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.

Is it better to boil potatoes whole or cut up for potato salad?

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!

Share the love!

If you enjoyed this recipe, please share it with your friends and family on Facebook, Twitter, and Pinterest. Don't forget to tag me on Instagram with photos of your delicious creations – I'd love to see them! And if you're craving more culinary adventures, be sure to subscribe to my YouTube channel for more delicious recipes and cooking tips.

Related

Looking for other recipes like this? Try these:

  • No Mayo Potato Salad Recipe-Served on Plate With Roasted Chicken Drumstick
    No Mayo Potato Salad Recipe
  • Caramelized Onion Mashed Potatoes-Served on Green Plate
    Caramelized Onion Mashed Potatoes
  • Hungarian Parsley Potatoes-Served in the Bowl With More Chopped Parsely
    Hungarian Parsley Potatoes
  • Potato Salad Mayonnaise Sour Cream Served on Green Plate With Cherry
    Potato Salad With Mayonnaise and Sour Cream

Pairing

These are my favorite dishes to serve with Hungarian potato salad:

  • Roasted Free Range Chicken Served on Chopping Board With Lettuce
    Roasted Free-Range Chicken
  • Garlic Butter Roasted Chicken Leg Served on Plate With Potato Salad
    Garlic Butter Roasted Chicken
  • Easy Oven Baked Pork Steaks Served on Plate With Roasted Potatoes
    Easy Oven Baked Pork Steak Recipe
  • Honey Glazed Pork Ribs-Grilled Pork Ribs Served on Chopping Board
    Honey Glazed Pork Ribs
Hungarian Potato Salad Served in the Bowl

Hungarian Potato Salad

Timea
This authentic Hungarian potato salad features tender potatoes, crisp onions, and a tangy vinegar dressing. Vegan and gluten-free!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Cooling Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Salad, Side Dish
Cuisine Hungarian, Transylvanian
Servings 4 servings
Calories 188 kcal

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!

Video

Notes

Don't over-mix: Avoid excessive stirring or mixing, as this can cause the potatoes to break down and become mushy.
For the best results in your Hungarian potato salad, start with whole, unpeeled potatoes.

Nutrition

Calories: 188kcalCarbohydrates: 42gProtein: 5gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 603mgPotassium: 951mgFiber: 5gSugar: 5gVitamin A: 6IUVitamin C: 44mgCalcium: 34mgIron: 2mg
Keyword Hungarian potato salad, potato salad with vinegar
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

More Side Dishes

  • Sun Pickles Recipe Served in the Small Bowl
    Sun Pickles Recipe
  • Butter Beans Salad Recipe Served on Black Plate
    Butter Beans Salad Recipe
  • Green Beans in Tomato Sauce Served on Small Red Plate
    Green Beans in Tomato Sauce
  • Marinated Roasted Red Peppers Served in the Bowl With Basil Leaves
    Marinated Roasted Red Peppers

Comments

  1. Laci says

    December 15, 2024 at 2:52 pm

    5 stars
    Amazing recipe!

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Timea and Laci-Timea's Kitchen

Welcome!

Hi, I am Timea and together with my husband Laci we decided to invite you to our virtual kitchen. You will see step by step how we cook and how tasty is the Transylvanian and Hungarian cuisine.

More about me

Popular

  • Air Fryer Duck Legs Served on Plate With Mashed Potatoes
    Air Fryer Duck Legs
  • Cosori Air Fryer Whole Chicken Served on the Cutting Board
    Cosori Air Fryer Whole Chicken
  • Tuna Corn Salad Served in Bowl and With a Glass of Beer
    Tuna Corn Salad Recipe
  • The Best Russian Cheesecake Recipe - Served on Plate With Grapes
    The Best Russian Cheesecake Recipe

New Recipes

  • Oven Baked Whole Chicken Wings Served On Plate With Fries and Garlic Cream
    Oven Baked Whole Chicken Wings
  • Feta and Spinach Filo Pastry Served on Yellow Plate
    Feta and Spinach Filo Pastry
  • Mediterranean Chicken Kebabs Served on Plate With Fries Greek Salad and Tzatziki
    Mediterranean Chicken Kebabs
  • Air Fryer Pork Ribs Served on Plate With Fries
    Air Fryer Pork Ribs

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Timea's Kitchen

66 shares
  • 58
66 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.