Salad Fasting
Potato salad
Plain potato and onion salad, the standard fasting-day salad, most often served with fish.
Recipe from Туѓино Јабано
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Fasting
- Suitable
Ingredients 10 ingredients
Method
- Wash the potatoes and boil them whole in their skins in well-salted water for about 35 minutes, until a knife goes in without resistance. In their skins they take on less water and hold together.
- Drain them and leave until cool enough to handle, then peel and cut into thick rounds or 2 cm dice.
- While the potatoes cool, put the sliced onion in a bowl with the salt, pepper, lemon juice and vinegar and leave it for ten minutes. The acid takes the bite out of it.
- Pour the oil over the onion and stir.
- Add the still-warm potatoes and turn them through gently with a spoon. Warm potato absorbs the dressing; do this cold and the dressing slides off.
- Fold in the gherkins, olives and parsley. Taste for salt, because potatoes take more of it than you expect.
- Serve at room temperature. Covered in the fridge it keeps three or four days, but let it come back to room temperature before eating.
If you cannot find it
Substitutions that work outside Macedonia.
- Red waxy potatoes
- Charlotte, Nicola or Desiree; floury baking potatoes collapse into the dressing
- Turshija gherkins
- Dill pickles in brine; sweet pickled gherkins are wrong here
