Bulgarian Potato Salad

Elevate your side dish game with this authentic Bulgarian Potato Salad, a simple yet flavorful recipe that celebrates fresh ingredients and bold seasoning. Tender chunks of russet potatoes are paired with thinly sliced red onion and a sprinkle of aromatic fresh parsley, then dressed in a light and tangy sunflower oil and white vinegar dressing. Perfectly seasoned with a touch of salt and black pepper, this salad is a harmonious blend of earthy, tangy, and herbaceous flavors. Ready in just 40 minutes, this versatile dish can be served warm, at room temperature, or chilled, making it a fantastic addition to any meal or potluck. Packed with bright Mediterranean-inspired flavors, this Bulgarian classic is sure to become a go-to favorite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 medium-sized Russet potatoes
• 1 medium-sized Red onion
• 2 tablespoons, chopped Fresh parsley
• 3 tablespoons Sunflower oil
• 1.5 tablespoons White vinegar
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoons (or to taste) Ground black pepper
• 6 cups (approximately) Water for boiling

Directions

Step 1

Peel the potatoes and cut them into large, even chunks (about 2-inch pieces).

Step 2

Place the potato chunks in a large pot and cover them with approximately 6 cups of water. Add a pinch of salt to the water.

Step 3

Bring the water to a boil over medium-high heat, then reduce the heat to medium. Simmer the potatoes for 20-25 minutes, or until they are fork-tender. Be careful not to overcook them to prevent them from becoming mushy.

Step 4

While the potatoes are boiling, peel and finely slice the red onion into thin half-moons. Set aside.

Step 5

Chop the fresh parsley finely and set aside.

Step 6

When the potatoes are done, drain them in a colander and allow them to cool slightly. Once cool enough to handle but still warm, cut them into smaller bite-sized pieces if needed.

Step 7

In a large mixing bowl, combine the warm potatoes, sliced onion, and chopped parsley.

Step 8

In a small bowl, whisk together the sunflower oil, white vinegar, salt, and ground black pepper to create the dressing.

Step 9

Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated. Taste and adjust seasoning if needed with additional salt or vinegar.

Step 10

Allow the salad to sit for 10-15 minutes to let the flavors meld together before serving. Serve warm, at room temperature, or chilled, depending on your preference.

Nutrition Facts

Serving size	2687.1 grams (2687.1g)

Amount per serving	% Daily Value*
Calories	1441

Total Fat 42.30g	54%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 27.60g
Cholesterol 0mg	0%
Sodium 2514mg	109%
Total Carbohydrate 241.40g	88%
Dietary Fiber 20.70g	74%
Total Sugars 17.60g
Protein 31.80g	64%

Vitamin D 0IU	0%
Calcium 203mg	16%
Iron 13mg	72%
Potassium 6098mg	130%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 8.6%

Carbs: 65.5%