Krompirjeva Solata (Slovenian Potato Salad with Pumpkin Seed Oil Dressing)
The Quirky Foodster Team
Ingredients
- Waxy potatoes, unpeeled — 800 g (1.75 lb)
- Small red onion, very finely chopped — 1/2
- White wine vinegar — 3 tbsp
- Warm vegetable stock or potato cooking water — 3 tbsp
- Sunflower oil — 2 tbsp
- Pumpkin seed oil, plus extra to finish — 1 tbsp
- Salt and black pepper, — to taste
- Chopped fresh chives, to garnish — 1 tbsp
Method
- Boil the potatoes whole in salted water for 18–20 minutes until just tender. Reserve a little of the cooking water before draining.
- While still warm, peel the potatoes and slice them into thin rounds.
- In a small bowl, whisk together the vinegar, warm stock or reserved potato water, sunflower oil and pumpkin seed oil.
- Place the warm potato slices in a large bowl, scatter over the chopped onion, and pour the dressing over the top.
- Toss gently to coat, being careful not to break up the potato slices too much.
- Season with salt and pepper, let sit for 10 minutes to absorb the dressing, then finish with chives and an extra drizzle of pumpkin seed oil before serving.
Introduction: Warm potato salad dressed simply with vinegar, oil and onion is a near-constant companion to breaded cutlets and grilled meats across Slovenia.
Cultural Background: Warm potato salad dressed simply with vinegar, oil and onion is a near-constant companion to breaded cutlets and grilled meats across Slovenia. Unlike creamy mayonnaise-based versions found elsewhere, the Slovenian style is light, tangy and often finished with a drizzle of pumpkin seed oil, letting the potato's flavour take centre stage.
Tips: Dressing the potatoes while still warm helps them soak up much more flavour. Use a waxy potato variety so the slices hold their shape rather than falling apart.
Variations: Add thin strips of roasted red pepper for colour and sweetness. A spoonful of Slovenian mustard can be whisked into the dressing for extra sharpness. Vegetarian / Vegan Note Naturally vegan and vegetarian as written; ensure the stock used, if any, is vegetable-based.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Best served warm or at room temperature; this salad is not typically reheated once chilled. Nutrition (Approx. per Serving) Approx. 190 kcal, 3 g protein, 9 g fat, 25 g carbohydrate per serving.
FAQs:
Q: Why slice the potatoes while warm?
A: Warm potatoes absorb the vinegar and oil dressing far better than cold ones, giving a more flavourful salad.
Q: Can I make this a day ahead?
A: Yes, it keeps well and the flavour deepens overnight, though the pumpkin seed oil garnish is best added just before serving.
- Waxy potatoes, unpeeled — 800 g (1.75 lb)
- Small red onion, very finely chopped — 1/2
- White wine vinegar — 3 tbsp
- Warm vegetable stock or potato cooking water — 3 tbsp
- Sunflower oil — 2 tbsp
- Pumpkin seed oil, plus extra to finish — 1 tbsp
- Salt and black pepper, — to taste
- Chopped fresh chives, to garnish — 1 tbsp
Please log in to leave a comment.