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Bowl with potato salad on a granit background.

No Mayo Potato Salad with Eggs and Onions (Krompir Salata)

Aida
Flavorful and easy Balkan-style potato salad (krompir or krumpir salata), enriched with eggs and topped with a classic vinaigrette. Perfect with seafood, other proteins, or on its own.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine Bosnian, Croatian, Montenegro, Serbian
Servings 4
Calories 520 kcal

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 
If you're running low on time, you can peel potatoes and slice or coarsely dice them ahead of cooking. However, take them out of the water as soon as they're finished cooking so they don't "drink" the water up and crumble. 
  • Cooking Time
Cooking time is an approximation, and it will depend on when the potatoes are fork tender, and whether you're cooking them already peeled and cut, or with the skin on.
  • Vinaigrette
Ingredient volumes are just a suggestion. We prefer 1:3.5 acid to fat ratio. (In this case we have lemon and oil.) It has a slightly more acidic taste. You can double the ingredients for more dressing, or adjust them per your taste. 

Nutrition

Serving: 1of 4Calories: 520kcalCarbohydrates: 35.7gProtein: 15.3gFat: 35.9g
Tried this recipe?Let us know how it was!