Name: Oriental Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 6 medium potatoes (cut into cubes and boiled); 1 small red onion (chopped); 5 eggs (boiled); 1/2 cup black olives (sliced or whole); 4 tbsp olive oil; 1/4 tsp salt (or to taste); 1/4 tsp pepper (or to taste); fresh parsley (chopped, for garnish)

Oriental Potato Salad with olives, eggs and red onions! An easy, delicious and hearty potato salad ready in only 30 minutes!

Every once in a while I’ll share a recipe with you that I grew up with, and this oriental potato salad is one of those. Not really sure why it’s called oriental potato salad, but that’s what my mom always called it, so that’s what I’m calling it. This was the kind of salad that my mom would always make whenever she was really busy and tired after a long day at work.

This salad was her go to meal for such times because all that’s really required is to peel some potatoes, then boil the potatoes and the eggs and just toss everything together. It was easy, but still a very satisfying dinner for us. Packed full of savory olives, perfectly boiled eggs, it’s also great if you’re looking for a satisfying meatless dish.

Potato Salad

There’s just something about potato salad, the quintessential side dish. Packed full of Yukon gold potatoes, bright and fresh red onions, and sprinkled liberally with herby parsley, this scrumptious salad is a flavorful twist on a classic. If you’re looking for a way to switch up a standard side, this is the perfect way to do exactly that!

Ingredients In Oriental Potato Salad

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Potatoes – Cut into cubes and boiled, medium sized if you please.
Onion – We’re using fresh bright red onion today for color and flavor.
Eggs – 5 eggs are required for this potato salad recipe, I’ve included a section detailing how best to boil eggs below.
Olives – Black olives sliced up and pitted.
Olive oil – Choose a nice heavy oil with a well rounded flavor, olive oil will be your best bet.
Seasoning – Salt and pepper to taste.
Parsley – Fresh and chopped up fine.

How To Make Oriental Potato Salad

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Prepare the potatoes: Peel the potatoes and cut them up in small cubes. Boil them for about 20 minutes or until they are tender when you stick a fork in them.
Incorporate the eggs: Boil the eggs and cut them up in smaller pieces.
Finish the dish: Mix all the ingredients together gently and garnish with parsley.

How Long To Boil The Eggs

Put up a pot of water to boil. Once the water’s boiling, use a large spoon to gently lower the eggs into the water. Bring the water to a boil over medium heat and let eggs cook for 9 to 12 minutes, depending on the size. If using very fresh eggs, add 1 teaspoon of salt to the water to help the eggs peel easier.
Once ready, drain the hot water and run cold water over the eggs until the shells are cold. They’re ready to peel!

What Else Can I Use In Oriental Potato Salad?

I like to keep this recipe close to its roots, similar to how mom used to make. But if you’d like to have some fun with it and experiment with some of your favorite flavor combinations, I won’t stop you! Here’s some of my favorite additions.

Celery
Corn
Cherry tomatoes
Shredded or chopped chicken
Nuts or seeds (slice almonds, chopped pecans, pepitas, poppy seeds, etc.)

Tips For Making The Best Potato Salad

I like to chill my potato salad before serving, it really allows the flavors to hang out and get to know each other. I recommend popping this covered in the fridge for 4 hours before eating.
Be sure to use a waxier potato to ensure it soaks up all that dressing, other potato varieties can leak water and result in a runny dressing.
Salt your water while the potatoes boil. Just like pasta, potatoes soak up the salt and add some flavor to our dish.

Storing Leftover Potato Salad

Store this salad in an airtight container in the fridge for 3 – 5 days. This recipe should not be frozen- the texture and color of potatoes after freezing and thawing is not very appetizing.

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