Burgonyasalata (Hungarian potato salad)

Name: Burgonyasalata (Hungarian potato salad)
Total time: 35 min
Cuisine: Hungarian
Ingredients: 800g waxy potatoes, such as Charlotte; 1 red onion, very finely chopped; 3 tbsp white wine vinegar; 3 tbsp sunflower oil; 1 tsp caster sugar; 1 tsp sweet paprika; 1 tsp salt; 0.25 tsp ground black pepper; 2 tbsp chopped fresh chives

Warm potatoes tossed in a sharp oil and vinegar dressing with onion and paprika. Lighter and zingier than a mayo salad.

Time35 min
LevelEasy
Costabout £0.47 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

285kcal
42.8gcarbs
7.7gof which sugars
10.7gfat
3.1gsaturates
4.7gprotein
6.1gfibre
1.5gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

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800 gwaxy potatoessuch as Charlotte
1red onionvery finely chopped
3 tbspwhite wine vinegar
3 tbspsunflower oil
1 tspcaster sugar
1 tspsweet paprika
1 tspsalt
¼ tspground black pepper
2 tbspchopped fresh chives

Method

1
Put the whole potatoes in a pan of cold salted water. Bring to the boil, then simmer for 20 to 25 minutes, until a knife slides in easily.
23 min
2
While they cook, mix the vinegar, oil, sugar, paprika, salt and pepper in a large bowl. Stir in the onion so it softens in the dressing.
3
Drain the potatoes and leave until cool enough to handle, about 5 minutes.
5 min
4
Peel off the skins and slice the potatoes into 5 mm rounds.
5
Add the warm slices to the bowl and fold gently so they soak up the dressing.
6
Leave for 15 minutes, then fold in half the chives. Scatter with the rest and serve warm or at room temperature.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.