Croatian Potato Salad
Yes, it’s easy and yes it has very few ingredients, but that doesn’t mean that anything is taken away from this Croatian take on a Russian salad.
To me it’s just a Croatian salad.
Everyone has probably got their own recipe for a classic potato salad; I know I’ve got a few!
Some have a mayonnaise dressing some have vinaigrette, but this covers so many of the must have essentials that I need on my summer table.
The Greek yoghurt cuts through the fattiness that a mayonnaise dressing can have and the gherkins add the much-needed acid that I think is left out of a lot of side dishes.
Then there is the paprika and mustard, more flavour and more levels to this simple Croatian salad.
Perfect to make ahead and keep in the fridge in an air tight container, and some would argue, the lovely Mr G for one, that it’s even better the day after and the day after that!
Go on, give it a go and enjoy your sweet life!
What You Need
500g Potatoes - Peeled
300g Carrots - Peeled
300g Frozen Peas
300g Pickled Gherkins
2 Apples – Skin on and cored
Cut the vegetables the same size
Dressing
250g Greek Yoghurt
120g Mayonnaise
2 Tbsp Grained Mustard
1 Tsp Paprika plus extra to serve
Sea salt - to taste
Pepper – to taste
All the colours of the rainbow
How It’s Done
Fill a large pot with water, add salt and bring it to the boil
Cut the potatoes, carrots, apples and gherkins into cubes that are the same size. – See Tip Box
Set the apples and gherkins aside until needed
Place the potatoes and carrots and peas into the boiling water and cook until they are just fork soft – See Tip Box
Drain them really well and add them to a large bowl along with the chopped apple and gherkins.
Place all the dressing ingredients together and mix really well to combine.
Add the salt and pepper to taste and them mix again– See Tip Box
Pour the dressing over the vegetables and gently mix until everything is coated.
Store in the fridge but take out 15 minutes before serving
Bring it all to the boil and cook until everything is fork soft
Tip Box
Chopping – Having all of the ingredients the same sizes mot only looks better, but it means that the potatoes and carrots will be cooked at the same time.
Boiling - The potatoes and carrots should be fork tender when cooked but nor soft. Make sure that they are not over cooked snd mushy.
Apple – My favourite apples o a royal gala, so i always use what i like to eat. You do the same. Keeping the skin in adds another element of colour and crunch.
To Taste - When i say add the salty and pepper to taste, i mean what tastes good to you. Remember, salt was added in the water to cook the veg , so this may make a difference to how much sat you need in the finished dish.
Enjoy
