A really simple recipe of potato salad with onion marinated in wine vinegar, flavored with aromatic sunflower oil and spiced with black pepper. This delicious meatless salad is my grandmother's recipe that we used to cook in the summer. I must say that the beauty of the salad lies in simple, natural and aromatic vegetables, which are native outside the urban area. It is good as a separate dish and as well as a side dish for grilled zucchini, fish or meat.
- 5 potatoes, medium, boiled with the skin
- 1 onion, medium
- 2 tbsp wine vinegar (5-6%)
- 3 tbsp virgin sunflower oil (or virgin olive oil)
- 1/2 tsp salt
- 1/3 tsp black pepper, preferably freshly ground
Boil 5 medium potatoes with the skin, cool down and peel, slice.
Slice 1 onion into thin rings, the cut them into halves or quarters.
For dressing: Into a bowl where you are preparing the salad, pour 3 tbsp virgin sunflower oil (or substitute with olive). It is very important that the oil is aromatic as it positively enriches the flavors of the salad. The more the oil smells of roasted sunflower seeds, the better.
Pour 2 tbsp wine vinegar into the oil. I used 5-6% vinegar, as it's less stronger then usual 9%. You can use 1 tbsp 9% vinegar instead.
Add 1/3 tsp ground black pepper.
Add the onions, salt (1/2 tsp salt) and mix. The onions will release the juice and thoroughly marinate, get rid of bitterness and absorb the flavors of oil, vinegar and pepper. Marinate for 5 min.
Add the potatoes. Stir well but don't break the slices.