Romanian Potato Salad Recipes

Steps:

• Peel and cut the potatoes into 3-4 cm cubes ( full thumb size) . Cover with cold water and set to boil for 6 min or until they are cooked but not mushy.
• Cover the eggs in cold water and set to boil. Once the water is boiling wait 7 min then place under cold running water for about 3 min.
• Cut the gherkins , roasted red pepper and onion into thin slices . Slice the eggs . Drain the boiled potatoes
• Add everything togheter and gently stir. You can serve immediately or keep in the fridge for up to 3 days , serve cold on it's own or with grilled meat . Optionaly you can add black olives for serving.

Steps:

• Wash the potatoes and the carrots well, then boil them unpealed until a fork can easily go in and out.
• Dice the potatoes, carrots, pickles, pickled bell peppers, and sausages.
• Mix with the rest of the ingredients (peas, dill pickle juice, mayonnaise, mustard, salt, pepper).

Steps:

• Make dressing:
• Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)
• Make salad:
• Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.)
• Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.

Steps:

• Cut the potatoes in bite size pieces.
• Cut the onion in half and moon slice it.
• Add the rest of the ingredients.
• Optional:black olives and parsley leaves.