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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (440g) Recipe makes 6 servings The following items or measurements are not included below: 1 roasted red peppers |
||
| Calories 478 | ||
| Calories from Fat 165 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.4g | 28% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 605mg | 25% | |
| Potassium 1618mg | 46% | |
| Total Carbohydrate 72.7g | 24% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 8.7g | ||
| Protein 7.8g | 15% | |
Serbian Potato Salad
By: Sarah_Jayne
Jun 4, 2008
A potato salad Serbian style. It is an oil and vinegar based salad rather than the creamy style more common in North America. Cooking time doesn't include the chilling time because it is up to you how long you want to chill it.
SERVES 6
Ingredients
- 6 large potatoes, boiled, peeled and sliced
- 2 medium yellow onions, halved and sliced thinly
- 1/4 cup white vinegar
- 1/2 cup olive oil
- 1 garlic clove, finely chopped
- 1 roasted red pepper, chopped
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 1/2 teaspoon black pepper
Directions
1
Place potatoes in a large bowl.2
In a screw-top jar, add remainder of ingredients, cover with the lid and shake vigorously.3
Toss potatoes with dressing.4
Refrigerate overnight or at least a few hours.5
Adjust seasonings if necessary and serve at room temperature.
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Browse similar recipes by category
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Cuisine > European > Eastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Presentation > Served Cold
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Summer
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: 989591
On Nov 5, 2008
Love it, a family must at all events, only we use green onions and no red peppers. Especially good at summer events asno ned to keep chilled. Nothing to spoil in the sun.
From: Chef #586230
On Nov 4, 2008
Delicious! A little added parsley makes it even better. A definite keeper.
From: Chef Kate
On Jun 16, 2008
Based on prior reviews, I made this a day in advance and left it to marinate a good 24 hours before bringing it to room temp and tasting. Yummy! The roasted pepper and sugar (which I had my doubts about) balance the onions beautifully.
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