Macedonian Potato Salad as seen on the Macedonian Heritage Hour, OMNI Television

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats, while sunflower oil is more budget-friendly.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor, while white vinegar is cost-effective.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based alternative, while chickpeas add protein at a lower cost.

mustard

🥗Healthier: hummus

💰Cheaper: mayonnaise

Hummus is a healthier spread, while mayonnaise can be a cheaper option.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain and let potatoes cool before peeling and cubing them.

Boil carrots until tender, about 5-7 minutes, then cool and chop.

Chop onions, bell peppers, and cucumbers into small pieces.

In a large bowl, combine cubed potatoes, chopped carrots, onions, bell peppers, and cucumbers.

Add chopped parsley, olive oil, vinegar, and lemon juice to the bowl.

Season with salt, black pepper, and mustard, then mix gently.

Add minced garlic and mix until well combined.

Chill the salad in the refrigerator for at least 30 minutes before serving.

Garnish with sliced hard-boiled eggs and a sprinkle of paprika before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens