Krompir Salata sa Prazilukom
A hearty and flavorful potato salad from Serbia, this dish combines tender boiled potatoes with the subtle sweetness of leeks and a tangy mustard dressing.
🧂 Ingredients
- 1 kg Potatoes(waxy varieties like Yukon Gold, peeled and cubed)
- 2 medium Leeks(white and light green parts only, thinly sliced and washed thoroughly)
- 3 large Hard-boiled eggs(chopped (optional))
- 1/4 cup Fresh parsley(chopped)
- 2 tbsp Dijon mustard
- 3 tbsp White wine vinegar
- 4 tbsp Vegetable oil or Sunflower oil
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until tender but not falling apart, about 15-20 minutes. Drain well.
- 2
While potatoes are cooking, blanch the sliced leeks in boiling water for 1-2 minutes. Drain immediately and rinse with cold water to stop the cooking. Drain thoroughly.
- 3
In a large bowl, gently combine the warm, drained potatoes with the blanched leeks and chopped hard-boiled eggs (if using).
- 4
In a small bowl, whisk together the Dijon mustard, white wine vinegar, vegetable oil, salt, and pepper to create the dressing.
- 5
Pour the dressing over the potato and leek mixture. Gently toss to coat everything evenly. Stir in the chopped fresh parsley.
- 6
Let the salad sit for at least 15-20 minutes before serving to allow the flavors to meld. It can be served warm or at room temperature.
💡 Pro Tips
- ✓Using waxy potatoes is crucial as they hold their shape better when boiled.
- ✓Ensure leeks are very well washed to remove any grit.
- ✓Don't overcook the potatoes; they should be tender enough to pierce with a fork but still firm.
- ✓Taste and adjust seasoning before serving.
🔄 Variations
- Add finely chopped celery for extra crunch.
- A tablespoon of capers can add a briny note.
- For a richer flavor, substitute some of the oil with mayonnaise.