Hagymas ecetes krumplisalata (Hungarian potato salad)

My husband likes this “salad” of cooked potatoes so much. When you use purple onion, the name would be changed to lilahagymas ecetes krumplisalata While the flavor is the same, I’d say with purple onion the end result is prettier

The vinegary water for this salad is absolutely the same as Indonesian acar timun (fresh cucumber pickles – which to foreigners is referred as salad as well).

It is easy to make and very nice for meat dish

8 large potatoes, sliced not too thinly not too thick
1 1/2 large sweet onion (whichever onion as long as not too strong), slice
4 garlic, dice
Enough cold water
Sugar, salt, vinegar to taste (should be sweet and vinegary)

Boil potatoes for 20 mins, it should be tender but not mushy broken
In a large bowl, mix onion, garlic, salt sugar (about 1/3 c at least) and enough cold water (to cover the cooked potatoes)
Pour in vinegar (about 1/4 c)
Mixture should be sweet and vinegary, with a touch of salt
Add in cooked potatoes and chill
Serve with steak or breaded chicken or nuggets

My husband’s mum and late nagymama would prepare this salad a tad different than I do. They would boil the potatoes first, whole, then sliced. Either way works fine

Print Recipe

Hagymas ecetes krumplisalata

Hungarian potato and onion salad

Servings: 0

Ingredients

• 8 large potatoes sliced not too thinly not too thick
• 1 1/2 large sweet onion whichever onion as long as not too strong, slice
• 4 garlic dice
• Enough cold water
• Sugar salt, vinegar to taste (should be sweet and vinegary)

Instructions

• Boil potatoes for 20 mins, it should be tender but not mushy broken
• In a large bowl, mix onion, garlic, salt sugar (about 1/3 c at least) and enough cold water (to cover the cooked potatoes)
• Pour in vinegar (about 1/4 c)
• Mixture should be sweet and vinegary, with a touch of salt
• Add in cooked potatoes and chill
• Serve with steak or breaded chicken or nuggets