HUNGARIAN POTATO SALAD authentic traditional quick and easy / KRUMPLI SALÁTA

sunflower oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats, while canola is often less expensive.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice offers a fresh flavor, while apple cider vinegar is budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein for vegans, while chickpeas are an economical protein source.

fresh parsley

🥗Healthier: fresh dill

💰Cheaper: dried herbs

Dill enhances flavor and is often less expensive than fresh herbs.

Boil potatoes with skins in a large stockpot until cooked, being careful not to overcook them.

Cool down the potatoes and peel off the skins.

Cut the potatoes into quarter-sized pieces.

Boil a large pot of water and add the eggs, boiling them for 15 minutes to hard-boil.

Cool down the eggs, remove the shells, and cut them into quarter pieces.

Chop the spring onions into small pieces.

In a bowl, combine the potatoes and spring onions.

Add sea salt and black pepper to the potato mixture and gently mix to distribute the seasoning.

Add the quartered eggs to the potato mixture and toss gently.

Add 5 tablespoons of mayonnaise to the salad before serving, or keep it separate until serving.

For a variation, mix 4 tablespoons of water, 2 tablespoons of vinegar, and 1 tablespoon of sugar, and pour it over the potatoes and onions, letting it absorb before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens