orange potato salad with ajvar

Breathe new life into your potato salad by adding ajvar, a Balkan condiment made from roasted eggplants and peppers. It lends a rich, smoky flavour that matches very well with the creamy potatoes. Store-bought ajvar works fine, but you could also try making it from scratch!

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Ready in20 min
  • 8 small-medium or 4 medium-large waxy potatoes* like white-skinned, red-skinned, Yukon gold, or fingerling
  • 2 tablespoons mayonnaise
  • 1/4 cup plain Balkan style yogurt
  • 2 tablespoons ajvar spread
  • 2 teaspoons vinegar, like sherry, cider, or wine
  • 1/2 sweet onion, sliced into quarter moons
  • 1 handful fresh dill, chopped
  • Salt and pepper

Preparation

1

Wash potatoes.

Cut potatoes into largeish bite size pieces and put into a pot. 

Add water to cover and a pinch of salt and bring to a simmer.

Cook until fork tender (about 10-15 minutes), then rinse in cold water to cool them down. 

2

Meanwhile, mix mayo, yogurt, ajvar, and vinegar in a large bowl. 

Add in sliced onions and chopped fresh dill. 

3

Transfer cooled and drained potatoes to the bowl and mix everything together until every potato is well dressed with the sauce. 

Season with salt and pepper to taste. Enjoy!

* Waxy potatoes hold their shape much better when boiled and will stay nice and creamy in a salad. Floury potatoes such as the ubiquitous Russet, are better for frying, baking, or mashing. 

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