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Potato Salad with Capsicums & Spring Onions

30 minutes


6 servings

A simple, Serbian inspired recipe for a Potato Salad with Capsicums & Spring Onions. Known also as Krompir Salata, this salad is made with boiled potatoes, thinly diced capsicum, spring onions and covered in a vinegar-and-oil type dressing. It is a lighter take on traditional potato salads. No need to roast peppers, simply boil the potatoes, dice the vegetables, add the dressing and chill. Make ahead if you want the flavours to set in the fridge overnight because it really does always taste better the next day.  

About this recipe

To be honest, I have not made this recipe in years! Why? Because I am more of a roasted potato kind of gal. But, during the summer, lighter foods are my favourite. When it gets too hot, the last thing I want to eat is heavier, dense foods. So, there was no better time than now to share this Serbian inspired recipe. 

Although commonly made with diced yellow onions and sometimes roasted peppers, this Serbian inspired salad really has no rigid rules. If there are potatoes, a type of onion, capsicums and the vinegar-and-oil dressing the result is remarkably similar. You will find that this salad is often served with grilled fish or grilled meat and makes the perfect alternative to salads that are packed with mayo or other heavier dressings. 

This potato recipe has been around for the longest time. Growing up, this salad was found at so many festive tables, and is also very popular in most restaurants around Serbia. What is not to love? It’s soooo simple yet so delicious and doesn’t leave you feeling groggy, bloated and stuffed. It is a great salad to serve at dinner parties, summer barbecues or for your family dinners. 

Simple ingredients

A lot of potato recipes require that you use a certain type of potato. However, you can use any potato that you would like for this recipe. I prefer to use potatoes suited for boiling or any yellow type of potato. It is important to peel the skin as the potato should be skinless for this salad. It is also easier if you dice the potatoes prior to boiling. Nobody enjoys handling hot potatoes. Once the potatoes are boiled, it is best to let them cool off and then assemble the salad with the remaining ingredients. 

Use any fresh red capsicums and spring onions. The red capsicums are not only delicious but add colour to this dish as it desperately needs it. I also love fresh spring onions. I usually use most of the white and green part of the spring onion. Stop chopping at the point where the green part is overly soft. The salad is super basic, you can eye-ball how much olive oil and white wine vinegar to use. But for a precise method, the quantity is written out below. 

To garnish, add some freshly chopped flat-leaf parsley, salt & pepper. This recipe couldn’t get any easier. So, head straight down below to the directions and in 30 minutes you can have this recipe put together. But, do let it sit in the fridge for at least an hour or overnight because it is best eaten cold. 

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Shopska Salad / Šopska Salata

Russian Salad / Ruska Salata

Zucchini & Feta Cheese Fritters

This Potato Salad with Capsicums & Spring Onions recipe is quite simple and quick to create, and I think that you will find it surprisingly delicious to eat. What’s also great is that you can make this the night before, let the flavours set and enjoy it the next day. Leave a comment and let me know how this recipe turns out for you. If you get a moment, please leave this recipe a rating. If you have any questions, you can also reach me over on Instagram. 



Adjust Servings
1kg potatoes, peeled & diced
4 spring onions, thinly sliced
1 red capsicum, finely chopped
1tbsp flat-leaf parsley, finely chopped
80ml olive oil
60ml white wine vinegar
salt & pepper to taste


Fill a medium pot with water, add the chopped potatoes and 1 teaspoon of salt. Boil until a knife goes through easily but the potatoes remain firm. They should not be falling apart.
Strain the potatoes and allow to cool. Once cool add them to a large mixing bowl.
Mark as complete
Chop & assemble
Chop the spring onions into thin slices and add them to the bowl with the potatoes. Cut the capcicum into small pieces and add to the bowl as well. Add the salt, pepper, olive oil and white wine vinegar. Mix to combine and garnish with flat leaf parsley.
Mark as complete
Chill & serve
Place the potato salad in the fridge to cool for at least one hour, preferably overnight. Serve cold.
Mark as complete

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