Hungarian Potato Salad
Servings: 4 servings
Calories: 188kcal
This authentic Hungarian potato salad features tender potatoes, crisp onions, and a tangy vinegar dressing. Vegan and gluten-free!
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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: 188kcal | Carbohydrates: 42g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 603mg | Potassium: 951mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 44mg | Calcium: 34mg | Iron: 2mg
