Salata od krumpira

Ingredients

• 1 kgwaxy yellow potatoes
• 1 mediumred onion
• 250 mlbeef stock
• 1 teaspoon (5 ml)mustard
• 1 tablespoon (15 ml)white wine vinegar
• 3 tablespoons (45 ml)sunflower oil
• a littlefreshly ground black pepper
• 2 pinchessalt
• a few sprigsfresh parsley

Instructions

1. 1

   Boil the potatoes

   Wash the potatoes and put them whole in a pan of cold water. Cook in their skins for about 30 minutes. Once tender, transfer them to cold water and leave until cool enough to handle. Peel and cut into evenly thick slices.

2. 2

   Add the onion

   Peel and dice the onion, add it to the potatoes and mix carefully.

3. 3

   Dress and rest

   Stir the mustard, vinegar, oil, salt and pepper into the warm stock until combined. Pour the dressing over the potatoes, gently shake the bowl to coat them, then leave the salad to stand for at least 1 hour so the flavours can soak in.

4. 4

   Finish and serve

   Finely chop the parsley and scatter it over the salad. Taste and add more salt or pepper if needed, mix carefully, and serve.

What is Croatian potato salad?

Salata od krumpira is a homely potato salad found in Croatian cooking, with close cousins across Central and South-Eastern Europe. Unlike a creamy mayonnaise-based salad, this version uses stock, vinegar and oil to season the potatoes.

Waxy yellow potatoes hold their shape as they are sliced, while the warm dressing and resting time help the flavours settle into them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 4g protein, 37g carbs, 7g fat.

Most of the carbohydrates come from the potatoes, while sunflower oil supplies most of the fat. The potatoes, onion and beef stock contribute some protein, though this is primarily a carbohydrate side dish. Pair a serving with a protein-rich main and vegetables to make a more balanced plate.

Choose potatoes that hold their shape

Waxy potatoes: their firmer texture makes them easier to slice without turning the salad into a mash. Cook them whole and in their skins, as the recipe directs.

Even slices: aim for similar thickness so the dressing reaches each piece and the salad is easy to serve.

Get the dressing into the potatoes

Warm stock: stir the mustard, vinegar, oil, salt and pepper into warm beef stock so the ingredients combine before you pour it over the potatoes.

Gentle mixing: shake the bowl lightly rather than stirring vigorously; this helps coat the slices while keeping them intact.

Check the potato texture

Tender centres: after about 30 minutes, the potatoes should be cooked through but still firm enough to slice. Cooking time can vary with their size, so check for tenderness before draining.

Cool before peeling: a brief dip in cold water makes the potatoes easier to handle and peel. Let them cool only enough to work with comfortably.

Give it time to rest

Resting time: leave the dressed salad for at least 1 hour, as specified, so the potatoes can absorb some of the stock and seasoning.

Taste afterwards: the potatoes take up flavour as they stand, so check the salt and pepper again just before serving.

What to serve with it

Serve this salad alongside grilled or roasted meat, sausages, or a vegetable main. Its sharp, savoury dressing works well with simply cooked food.

For a lighter meal, pair it with green vegetables or a crisp salad. Add the parsley just before serving for a fresh finish.

Recipe notes & tips

• Start the potatoes in cold water so they cook more evenly.
• Keep the potatoes whole and unpeeled while boiling to make them easier to slice.
• Use warm stock when mixing the dressing, as directed.
• Shake the bowl gently to distribute the dressing without breaking up the slices.
• Leave the salad to rest for at least 1 hour before serving.
• Add the chopped parsley and check the seasoning just before serving.

Variations

• More tang: add a little extra white wine vinegar to the dressing.
• Herb finish: use additional chopped parsley for a more pronounced fresh note.
• Peppery dressing: add more freshly ground black pepper to taste.
• Different oil: replace the sunflower oil with a mild olive oil.
• Vegetarian version: use vegetable stock instead of beef stock.

Common mistakes to avoid

• Overcooking the potatoes: check them for tenderness around 30 minutes so they remain firm enough to slice.
• Cutting them while too hot: let them cool until manageable first to make peeling and slicing easier.
• Slicing unevenly: aim for similar thickness so the pieces take up the dressing consistently.
• Mixing too roughly: gently shake the bowl to avoid breaking the potato slices.
• Serving straight away: allow at least 1 hour of resting time for the flavours to soak in.

How to store

Keep leftovers in a covered container in the fridge and use within 3 days. Serve chilled or bring to room temperature; if you prefer it warm, reheat gently so the potato slices do not break apart.

Frequently asked questions