Croatian Potato Salad

Name: Croatian Potato Salad
Total time: 1 h
Yield: 6 serves
Ingredients: 4 Large Baking Potatoes; 1 Medium Green Capsicum; 1 Medium Red Capsicum; 1 Medium Yellow Capsicum; 1 Medium Red Onion; 2 Celery Stalks; 1/2 Cup Vegetable Oil; 1/2 Cup White Vinegar; 2 Teaspoons Beef Stock Power; 1 Teaspoon Chicken Stock Powder; 1 Tablespoon Sugar; 4 Hard Boiled Eggs; To Taste Salt and Pepper; 4-5 Stalks Spring Onions; 1-2 Red Chilli; Few Sprigs to Serve Dill

Croatian's know how to knock up a good potato salad. Here's my take on a country favourite.

John DrummondWritten 3 June 2017

A bowl of potato salad with dill — Photographed in JD’s kitchen

The method

Seven moves.

Potatoes, Roast or Boil
Roasting the potatoes will give you a more flavoursome result, but will add additional time to the process. So either roast or boil your potatoes, cool and peel them and cut into medium size chunks or slices
Vegetables, Chop
Core and chop capsicums into small squares equal in diameter. Chop onion and celery into similar sized pieces
Dressing, Mix
Whisk vegetable oil, vinegar, beef and chicken seasoning as well as the salt and pepper until fully combined
Eggs, Chop
Chop hard boiled eggs into roughly 8-12 pieces per egg
Combine
Combine all ingredients into a large bowl and gently toss as not to break up potato too much
Dressing, Add
Drissle potato mixture with dressing, add additional seasoning if required and mix gently
Refrigerate
Refrigerate for at least an hour. Give a quick mix at serving time as some of the dressing will have setteled in the bottom of the bowl. Add a few sprigs of dill as garnish. Best eaten on the same day, but will be OK for leftovers the following day with a bit of a mix.

Croatian Potato Salad

What you need

Seven moves.

Potatoes, Roast or Boil

Vegetables, Chop

Dressing, Mix

Eggs, Chop

Combine

Dressing, Add

Refrigerate

From the same volume.