Croatian Potato Salad

August 13, 2022
1 Ratings
Photo by Helen Goodman
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

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 squeeze of tomato sauce on the side. —Helen Goodman

What You'll Need
  • 1500 grams Red Potatoes, skin on and evenly sized
  • 2 teaspoons Salt
  • 1 Small Red Onion, finely sliced
  • 1/2 cup Olive Oil
  • 1 tablespoon White Vinegar
  • 1 Garlic Clove, finely minced or grated
  • 1/2 teaspoon White Pepper
  1. 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.
  2. 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.
  3. 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 toss / gently mix through. Cover saucepan with lid and allow dressing to infuse for about 30 minutes, while potatoes are hot.
  4. Serve warm or at room temperature.
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1 Review

boulangere August 14, 2022
This is a variation on a theme of one I call a French Potato Salad. I add green beans and some halved grape tomatoes, res onion, and a vinaigrette made with whole-grain Dijon. I agree with you that infusing the dressing into the warm potatoes is the secret. It’s so good to see a non-mayo potato salad! Nicely done.