Easy no mayo potato egg salad is a terrific Balkan salad, often served with fish and seafood. Known locally as krompir (krumpir) salata, it's topped with olive oil and lemon vinaigrette, easily making it a great standalone dish. Shall we?
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Background
Balkan no mayo potato salad with eggs - krompir or krumpir salata - is a delicious, hearty dish usually served with fish or seafood, and other proteins. It's consumed throughout the region, especially during the summer months.
Easy to make, the salad consists of boiled eggs and potatoes, raw onion, and a classic vinaigrette. Olive oil plus lemon vinaigrette brings out the buttery-ness of potatoes while being a perfect alternative to heavier mayo dressings.
This potato egg salad is a great side dish for salmon, cod, trout, calamari, and mussels. Moreover, it goes great alongside chicken, or beef too. We love to eat it by itself, with fried dough balls, or in between slices of warm homemade bread.
Ingredients
Here are all the ingredients you'll need to make our no mayo potato salad (krompir salata) with eggs and onions.
- Potatoes: Starchy or combination potatoes like the Russets and Yukon Gold will produce a more buttery taste. (That's usually our choice.) For a crispier, fresher taste, choose waxy fingerlings or red potatoes.
- Eggs.
- Onions: White or yellow onions go best with this salad.
- Lemon and/or Vinegar: Choose one, the other, or both.
- Oil: Olive, avocado, vegetable, or sunflower work best. Avoid coconut.
- Salt and pepper.
- Parsley. Fresh or dried.
Instructions
Here are simple instructions for the no mayo potato salad with eggs and onions.
Step 1. Cook potatoes and eggs.
Step 2. Take the eggs out. Then take the potatoes out.
Step 3. Strain and peel.
Step 4. Cut potatoes, eggs, and onion.
Step 5. Prepare the vinaigrette.
Step 6. Combine.
Variations
Here are some simple variations for the no mayo potato salad (krompir salata/ krumpir salata).
- Add or subtract eggs.
- Add or subtract onion.
- Add chives.
- Add another dressing.
More Salads
In addition to our no mayo potato salad, here are a few more salads we love!
Handling
Handling no mayo potato salad (krompir salata) is easy. Here are a few tips.
- Serving: if you prefer, you can cool the potato salad in the fridge for 2-3 hours before serving. Alternatively, serve warm alongside fish, seafood, or another protein of choice.
- Storing: store in an airtight container in the fridge for up to 24 hours.
- Freezing and reheating: a big no-no!
Recipe FAQ
Depends on the type of potatoes you are using.
If using starchy or combination potatoes (like Russet or Yukon Gold), it's best to take the skin off after cooking them.
Waxy potatoes, however, taste better with the skin on. (Some of these include red potatoes, fingerlings, and young potatoes.)
If transferred to the fridge within 1-2 hours of cooking, no mayo potato salad (krompir salata) keeps for up to 3 days. You may whip up a little more vinaigrette.
However, we don't recommend keeping it in the fridge longer than 24 hours as the taste deteriorates after this time.
This usually means that the potato salad (krompir salata) wasn't seasoned enough. You can make more vinaigrette or add more salt and/ or pepper.
Yes. Especially if you plan to eat the skin.
Thoughts?
If you make today's no mayo potato salad with eggs and onion (krompir or krumpir salata) and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
No Mayo Potato Salad with Eggs and Onions (Krompir Salata)
Ingredients
Potato Salad
- 5-7 potatoes (about 1.5lbs or 750g) Russet or Yukon gold for a more buttery flavor, red potatoes for more of a crisp; look for potatoes that are roughly the same size
- 4-5 eggs
- ½-1 yellow onion medium; substitute with white onion, avoid red
Vinaigrette
- 2 tablespoons lemon juice substitute with vinegar or another acid
- 7 tablespoons olive oil or sunflower, vegetable or avocado, avoid coconut
- 1 teaspoon dry parsley or 1 tablespoon fresh, minced
- salt and pepper to taste we recommend ½ teaspoon ground pepper and about ½-1 teaspoon salt
Instructions
Prepare the salad
- Place potatoes and eggs in a large pot filled with water. Bring to a boil. After about 15 minutes, take the eggs out and place them in a bowl with cold water (or ice) to cool.*
- Continue cooking potatoes for a few more minutes, until fork tender. Then transfer to a bowl with eggs to cool for just a moment, until you can peel them. (If you're keeping the skin on, let them cool on a plate, not in water.)
- Strain the potatoes and peel. Cut into rounds. (If small, you can quarter them.) Peel eggs and also cut into rounds. Peel and thinly slice the onion. Combine into one bowl.
Prepare the Vinaigrette
- In a small bowl, combine lemon juice, olive oil, and seasonings. Whisk well until the mixture integrates.
Combine
- Pour the vinaigrette over the salad, and gently mix the ingredients until the vinaigrette and ingredients completely integrate.
Handling Tips
- Serve cold or warm, based on your preference. If serving cold, cool in the fridge for an hour before serving. This potato salad is a great fish, seafood, or a protein side.Store in an airtight container in the fridge for up to 24 hours. Don't freeze!
Notes
- Note
- Cooking Time
- Vinaigrette
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