Hungarian Salad Recipe

Name: Hungarian Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: {Salad}; 1 and 1/2 lb. of potatoes {choose the little ones}; 1 sliced onion; 1 tablespoon of white vinegar; 1 tablespoon of sliced parsley; 1 tablespoon of sliced chive; Salt and pepper; Olive oil to taste; {Sauce}; 1 egg; 1 tablespoon of white vinegar; 1 tablespoon of cold water; Oil; 10 and 1/2 oz. of heavy cream; 2 tablespoon of non-flavored yogurt

Servings: persons

{Salad}
1 and 1/2 lb. of potatoes {choose the little ones}
1 sliced onion
1 tablespoon of white vinegar
1 tablespoon of sliced parsley
1 tablespoon of sliced chive
Salt and pepper
Olive oil to taste
{Sauce}
1 egg
1 tablespoon of white vinegar
1 tablespoon of cold water
Oil
10 and 1/2 oz. of heavy cream
2 tablespoon of non-flavored yogurt

1
Cut the peel of each potato in a crossed shape, superficially. Put potatoes into a saucepan and cover them with water. Add some salt and let them cook al dente. Let them cool and, then, peel all the potatoes. Keep them covered in the fridge for 24 hours.
2
Slice the onion and separate the rings. Take a plate or a bowl in which it's possible to line all the onions formed. Drop a tablespoon of white vinegar and take to the fridge for, at least, 15 minutes before it's served. Put into a blender egg, vinegar and cold water. While that mixture is beating, add oil until a nice cream is, miraculously, formed. Grab a large bowl and drop the mixture. Add the heavy cream and the yogurt. Taste salt. Prepare the plates in which the salad will be served. First, arrange the potatoes, then onion rings, the sauce and the herbs and olive oil. Tcha-ram!

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: {Salad}, 1 and 1/2 lb. of potatoes {choose the little ones}, 1 sliced onion, 1 tablespoon of white vinegar, and more.

Yes, Hungarian Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hungarian Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions