I always loved the Romanian potato salad. There is something about the potato – egg combination that always appealed to me. Today’s recipe is a step up from the traditional “Salata Orientala”, which incorporates the smoky flavour of mackerel. This version of the Romanian potato salad with smoked fish is a heartier lunch often served during the Lent period, especially on Fridays, when the church allows to consumption of fish but not the one of meat. Not that I’m religious, but growing up, we were always told at school how important Lent is and how we are not allowed to eat certain foods on Fridays.
What I love most about this recipe is how filling it is, even without meat. It’s the kind of food that keeps you going all day, combining simple ingredients into something truly special. It shows how Romanian cooking can turn basic ingredients into a memorable meal.
This dish is not only easy to prepare but also rich in nutrients, making it perfect if you appreciate wholesome, homemade meals. I know I do, especially that I’ve been going to the gym every day lately. This is a recipe meant to give you strength and protein even if you’re not eating meat.
Ingredients for the Romanian Potato Salad With Smoked Fish Recipe
To make this traditional salad, you’ll need 10-15 small potatoes, ideally waxy varieties that hold their shape after boiling. Mine very very, very small, so I used more. Two hard-boiled eggs add richness and protein to the dish, while three smoked mackerel fillets provide the deep, smoky flavor. You will also need a red onion and some olives. Whilst you can also use spring onions, I prefer the red onion as it’s more punchy and adds more taste to this salad.
For the dressing, mix together two tablespoons of white wine vinegar and a drizzle of olive oil to bring everything together. Season the salad with salt and pepper to taste, and, if desired, garnish with freshly chopped parsley for a pop of colour.
How to Make Romanian Potato Salad with Smoked Fish
Start by boiling the potatoes with their skins on until they are fork-tender but still firm enough to hold their shape. In a separate pot, boil the eggs for 10 minutes until hard-boiled, then set them aside to cool.
Once the potatoes are cooked and cooled slightly, peel them and cut them into bite-sized pieces before adding them to a large mixing bowl. Finely chop the red onion and mix it into the potatoes. Next, cut the smoked mackerel fillets into small, bite-sized chunks and gently fold them into the salad. Peel and chop the hard-boiled eggs and add them to the mixture as well.
Add the pitted black olives, mixing gently to avoid breaking the potatoes or eggs. In a separate small jar, prepare the dressing by combining olive oil, white wine vinegar, salt, and pepper. Shake the jar vigorously until the dressing is well-mixed. Pour the dressing over the salad and toss everything gently until evenly coated.
Refrigerate the salad for at least one hour to allow the flavors to meld together. When ready to serve, sprinkle freshly chopped parsley on top.
Notes and Tips:
- Waxy potatoes like Yukon Gold or red potatoes work best, as they hold their shape well after boiling.
- Be careful when combining the ingredients to avoid mashing the potatoes or eggs.
- Chilling the salad for at least an hour allows the flavours to blend, making the dish even tastier.
Romanian Potato Salad with Smoked Fish Recipe
Ingredients
- 10-15 small potatoes mine were very small
- 1 red onion
- 2 eggs
- 3 smoked mackerel fillets
- 150 gr pitted black olives
- 2 tbsp white wine vinegar
- drizzle of olive oil
- salt and pepper to taste
- parsley optional
Instructions
- Boil whole potatoes with their skins on until tender when pierced with a fork.
- In a separate pot, boil the eggs for 10 minutes until hard-cooked.
- Once cooled, peel the potatoes and cut them into bite-sized pieces, placing them in a large mixing bowl.
- Finely chop the onion and add to the bowl with the potatoes.
- Gently fold in bite-sized pieces of fish and chopped hard-boiled eggs.
- Add the olives and combine everything carefully to avoid breaking the potatoes and eggs.
- In a jar, make the dressing by combining olive oil, vinegar, salt, and pepper. Shake well to mix.
- Pour the dressing over the salad and gently toss until evenly coated.
- Refrigerate for at least one hour to allow the flavours to develop.
- Before serving, sprinkle with fresh parsley and serve cold.
FAQ:
Can I use another type of fish instead of mackerel?
Smoked trout, salmon, or herring can be used as alternatives. Just ensure the fish has a similar smoky flavour profile for an authentic taste. In Romania we used smoked Mackerel because it’s one of the staple fish of the country.
How long does the salad last in the fridge?
This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavours will continue to develop as it sits.
Can I make this recipe without eggs?
Absolutely. The eggs add richness, but if you prefer a lighter version or need an egg-free option, feel free to leave them out.
What can I serve with Romanian Potato Salad with Smoked Fish?
This salad pairs beautifully with crusty bread, pickled vegetables, or a fresh green salad for a well-rounded meal.
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