Romanian 'oriental' potato salad with olives and egg (Salată orientală)

1. Cook the potatoes in their skins in salted water for 20-25 minutes until tender; let them cool until lukewarm, peel and cut into large cubes.

2. Meanwhile hard-boil the eggs for 10 minutes, cool, peel and cut into wedges.

3. Thinly slice the onion into half-moons, dice the pickled cucumbers and leave the olives whole or halve them.

4. In a small bowl, mix the oil with the vinegar, salt and pepper.

5. Toss the still-warm potatoes with the onion, pickles and olives and pour over the dressing so they soak it up.

6. Garnish with the eggs and chopped parsley and serve lukewarm or at room temperature.

Tip: Salată orientală is a favourite of Romanian fasting and everyday cooking, named after the eastern (Turkish-Tatar) influences of Dobruja. In the fasting version the eggs are left out; liven it up with a little hot pepper.