It's time to adapt another old recipe to our modern needs and ways of cooking. This time, I returned to the vintage book from my mother's collection—which she passed on to me along with her entire cookbook collection when I started this project. I'm talking about Preparate reci pentru zile calde by Draga Neagu, which dates back to 1976.

Today, I decided to present a fresh take on a traditional potato salad recipe, slightly reinterpreted for summer. As with every time I work with old recipes, I've preserved the essence and authenticity as much as possible, only adjusting the details to better suit today's tastes and cooking habits.

So here's what I did:

Summer Potato Salad – 2025 Reinterpretation

• Marinated Tomatoes (Prepare First): Slice the cherry tomatoes into halves or thick slices and spread them in a bowl.
• In a small bowl, mix the grated garlic, sumac, paprika, cumin, salt, and olive oil.

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• Pour this marinade over the tomatoes and let them sit at room temperature for 30–60 minutes.

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• Smashed Potatoes: Boil the whole baby potatoes (with skin on) in salted water for 12–15 minutes until tender but not falling apart. If you're wondering how long to boil potatoes for potato salad, aim for just until they can be easily pierced with a fork.
• Drain and place on a baking sheet lined with parchment paper.
• Gently smash each potato using the bottom of a glass.

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• Drizzle with olive oil, season with salt and pepper, and roast in a preheated oven at 220°C (430°F) for 30 minutes, until golden and crispy on the edges.

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• Prepare the Other Ingredients: Dice the bell peppers.
• Finely slice the jalapeño.
• Thinly slice the scallions and roughly chop the parsley.
• Assembly:
• In a large bowl, combine the roasted potatoes, peppers, scallions, jalapeño, and olives.

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• Add the marinated tomatoes along with their flavorful juices as a salad dressing for potato salad.
• Sprinkle chopped parsley on top.
• Gently toss everything together, just enough to mix the flavors without breaking the potatoes.
• Serve with extra parsley, olive oil, and black pepper on top.
• This dish makes for a refreshing potato salad without mayo, full of summer colors and bold Mediterranean flavors.

The Original Recipe (1976)

Ingredients:

• 500g potatoes
• 500g bell peppers
• 500g tomatoes
• 100g olives
• 2–3 green onions
• 2 tbsp vinegar
• 5 tbsp oil
• Fresh parsley, chopped
• 2 garlic cloves
• Salt and pepper

Instructions: Boil the potatoes, peel them, and slice them. Combine with thinly sliced bell peppers, round tomato slices, olives, and chopped green onions (including the green parts). Make a dressing by crushing the garlic and mixing it with oil, vinegar, salt, and pepper. Pour over the salad and top with chopped parsley.

Then vs. Now – Why I Made These Changes

The original version of this homemade potato salad is simple, efficient, and very typical of a cold dish in Romania during the 1970s. However, I wanted to enhance the contrast of textures and brighten the flavor profile.

Instead of slicing boiled potatoes, I used roasted, smashed baby potatoes to bring a crispy element and a richer flavor. I chose cherry tomatoes for their sweetness and marinated them to create a natural dressing, replacing the vinegar-oil dressing with something more aromatic.

The addition of sumac and cumin came from the nickname of the classic Romanian potato salad, which is "oriental salad." It's a bit ironic, considering we likely imported potato salad from German or Polish traditions—not the Orient. My belief is that the name stems from the fact that the recipe traditionally combines Mediterranean and Middle Eastern elements like olives, vinegar, and onion.

That's why, to actually give it an oriental flavor, I decided to play a bit with these spices, commonly found in Levantine cuisine, which helped bridge the gap between the traditional and the modern version.

From a nutritional standpoint, roasting the potatoes instead of using mayo-based dressing results in the best potato salad recipe for those wanting a lighter and more digestible option. Plus, it's fiber-rich, loaded with vitamins from fresh vegetables, and packed with healthy fats from olive oil.

A Taste of Culinary History

The 1976 book Preparate reci pentru zile calde by Draga Neagu was part of a communist Romanian culinary movement that sought to promote simple, economical meals for the working family, particularly in warmer months when hot dishes were avoided.

This easy potato salad idea was designed to be nutritious, accessible, and quick to prepare without refrigeration or exotic ingredients.

At that time, salads like this were common on summer tables and served as full meals when paired with bread or eggs.

This being said it is safe to say that the essence of this potato salad recipe remains deeply rooted in family cooking, nostalgia, and seasonal living. Reinterpreting it allows us to bridge past and present, staying connected to our roots while evolving with flavor.

FAQ – Everything You Wanted to Know About Potato Salad

Before we wrap up, here are some of the most common questions we get about potato salad recipes:

Q: Can potato salad be frozen?

A: Not recommended. Freezing changes the texture of the potatoes, making them mealy and watery once thawed. Enjoy fresh.

Q: Can potato salad be made a day ahead?

A: Absolutely! In fact, it often tastes better the next day once the flavors have melded. Store it covered in the fridge.

Q: Can potato salad make you sick?

A: Only if improperly stored. Like any dish containing cooked ingredients, it should be refrigerated within 2 hours.

Q: Can potato salad go bad?

A: Yes. If left at room temperature too long or kept in the fridge for more than 3–4 days, it may spoil.

Q: When was potato salad invented? Where did potato salad originate? Who puts raisins in potato salad?

A: Potato salad likely originated in Germany in the 16th century and made its way to America through European immigrants. The raisin version? That's a controversial American twist—some love it, some definitely do not!

Final Thoughts

Whether you're a nostalgic cook or just looking for a new easy potato salad idea to try, I hope this recipe brings inspiration to your table. You can find the full video for this recipe below and on our YouTube channel—don't forget to like and subscribe for more!

And if you try both versions, let me know which one you like best!

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