Croatian Potato Salad has been part of my life for more years than I can remember. This potato salad was on the dining table at most family gatherings, especially BBQs, where it came a close second to anything from the grill.
If you’ve only ever had mayo based Potato Salads this is a must try alternative. I’m almost certain that you’ll be converted to the Croatian way.
This salad allows the simple potato to be the hero. Tossed in a fresh dressing of olive oil, garlic, vinegar, salt and pepper makes it light and fresh, but also a great carb to have on the side. It’s perfect as a BBQ salad, with some fish or veggie burgers. Actually, it’s so delicious and satisfying that you could almost have it on it’s own, or maybe with a little cheeky tomato sauce on the side.
8 Secret Tips for the Best Croatian Potato Salad
1. Try to chose evenly sized potatoes. If you have a few larger ones in your batch, just cut them down to even up the sizing.
2. I like using red potatoes for this recipe. They’re more dense and keep their shape better once cooked. In essence, waxy potatoes are best. Starchy potatoes are more likely to turn to mush.
3. Boil the potatoes with their skin on. This keeps in nutrients and reduces the potato waste, as the skin will peel off quite finely, once cooked.
4. Place the potatoes in a pot, completely submerged in cold water. Starting with cold water allows for a more evenly cooked potato.
5. Add a teaspoon of salt to your water for extra flavour.
6. Make sure that your onions and dressing are ready to add as soon as your potatoes are peeled and cut. Adding these ingredients while the potatoes are hot really allows the flavours to absorb.
7. Cover finished salad with lid and rest for 30 minutes to allow the dressing to further infuse.
8. This Croatian Potato Salad is best eaten warm or at room temperature
Croatian Potato Salad
Ingredients
- 1.5 kg potato (skin on) Potatoes should be evenly sized, if uneven cut larger potatoes down
- 2 teaspoons salt
- 1 small red onion, finely sliced
- 1/2 cup olive oil
- 1 tablespoon white vinegar
- 1 clove garlic, finely minced
- 1/2 teaspoon white pepper
Instructions
- Place potatoes into large saucepan, fill with cold water and add 1 teaspoon salt. Ensure potatoes are completely submerged in water. Bring to the boil, then partially cover pot with lid and simmer for about 30 minutes or until potatoes can easily be pierced with fork.
- While potatoes are cooking, peel and finely slice red onion and set aside. Then make dressing by combining oil, vinegar, garlic, remaining salt and pepper. Whisk with fork to thoroughly combine. Set aside.
- Once potatoes are cooked, remove from heat, drain water, peel and cut into thick, rough slices while still hot (with gloves on). Return sliced potatoes to dry saucepan. Add onion and dressing and gently mix through. Cover saucepan with lid and allow dressing to infuse for about 30 minutes while potatoes are hot.
- Serve warm or at room temperature.
