Healthy Potato Salad

My Bulgarian Potato Salad is a summertime staple in our household. Unlike American potato salad (which I also love), our version uses a tart white balsamic vinegar (or lemon juice) and olive oil in place of mayo. This light and filling recipe gets protein from the addition of hard-boiled eggs, and bright color and flavor from finely chopped fresh herbs and red onion. It’s the perfect side to grilled meats and fish; and the absence of mayo makes it a picnic-friendly dish.

As always, everything should be measured with your heart. Love eggs? Add a few more, or leave them out entirely. Dill is classic in this preparation, but any fresh herb can be used: parsley, oregano, and basil are nice substitutes. Red onions are optional, but add a nice sharpness and color to the dish.

This recipe was always on my family’s table in Bulgaria and it’s very nostalgic to me. While my dad was visiting this summer, we enjoyed this salad alongside grilled branzino (aka whole sea bass; recipe on my site) and crisp glasses of white wine — a perfect summer meal!

If you’re looking for my Branzino recipe, tap here: European Sea Bass – The Modern Nonna

Healthy Potato Salad

The Modern Nonna

This light and filling recipe gets protein from the addition of hard-boiled eggs, and bright color and flavor from finely chopped fresh herbs and red onion. It’s the perfect side to grilled meats and fish; and the absence of mayo makes it a picnic-friendly dish.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings 4

Ingredients

• 3 eggs
• 3 yellow potatoes
• zest and juice of 1 lemon (or a drizzle of white balsamic vinegar)
• ¼ red onion, thinly sliced
• fresh dill, dry oregano, or any herbs of choice
• olive oil for drizzling
• salt, to taste

Instructions

 

• Boil the eggs until hard boiled, 10 minutes. Add them to an ice bath (water with ice) to stop them from overcooking and making peeling easier. Peel them and cut into wedges. Set aside.
• Wash, peel, and cut the potatoes into equal size pieces. I like to cut the potato in half, those halves in half and make three cuts across to get the perfect equal sized cubes.
• Boil the potatoes in boiling salted water until fork tender. Mine took about 10 minutes but it will depend on the cuts that you make.
• Strain the potatoes and arrange them on a plate.
• Nestle the egg wedges between the potatoes.
• Add the lemon zest, lemon juice, thinly sliced red onion, herbs of choice and a generous drizzle of olive oil. Season with salt. Gently mix and enjoy!

Notes

I like yellow potatoes, but you can use any you have on hand. Boil them until a knife or a fork can be easily inserted. 

You can boil the eggs ahead of time if you need to save on time. 

Any herbs will work here.

Feel free to use your acidity of choice. You can use while balsamic vinegar instead of lemon juice, which is what we often do. 

Pair this salad with any grilled meat or fish of choice. Check out my Branzino recipe here: European Sea Bass

Tried this recipe?Mention @themodernnonna or tag #themodernnonna!