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

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