Warm Potato Salad

The inspiration of this recipe comes from an extremely famous and simple Bulgarian Potato salad. Most of the Eastern European potato salads do not include mayonnaise, instead they use a dressing made with oil and vinegar.


If you’ve never had Bulgarian Potato Salad, you’ll be a little surprised at the bare bones nature of the dish. Trust me though; it’s the perfect side for any BBQ!



Prep time: 20 min | Cooking time: 20 min | Serves: 2

  • 8 medium-sized potatoes
  • 1 medium-sized red onion, finely chopped
  • ⅓ cup extra virgin olive oil
  • ¼ cup vinegar
  • juice of ½ a lemon
  • 1-2 green chilies, chopped
  • 1 tbsp fresh coriander, chopped
  • salt and pepper to taste
  1. Wash, peel and dice potatoes into uniform bite-sized pieces. Boil potatoes until you can stick a fork through pieces with little resistance. Drain and put into a large bowl.
  2. Or you can first pressure cook the potatoes and then peel and dice them into 1 inch pieces but make sure you do not overcook them.
  3. In a mixing bowl, wisk together onion, olive oil, vinegar, lemon juice, chilies and coriander. Add salt and pepper and mix well.
  4. Pour over potatoes and mix gently. Taste and add more salt, pepper if needed. Gently mix and serve.


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