Prepare the Potatoes: Begin by filling a large pot with water. Wash 7 medium potatoes thoroughly, and decide whether to peel them or leave the skins on. Peeling is optional; keeping the skins adds extra texture and nutrients. Cut the potatoes into uniform, bite-sized pieces for even cooking.

Cook the Potatoes: Place the potatoes in the pot and cover them with water. Add a pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to a gentle simmer. Cook the potatoes for about 15-20 minutes, or until tender but firm. To check for doneness, insert a knife into a potato; it should slide through with minimal resistance while the potato remains intact.

Prepare the Onion: While the potatoes cook, peel and thinly slice 1 onion. To soften its sharpness, soak the onion slices in a mixture of water and 1 tablespoon of white vinegar for about 10 minutes. Drain well.

Mix the Dressing: In a small bowl, whisk together 75 ml (5 tbsp) of any oil (such as olive oil) and 60 ml (4 tbsp) of white vinegar. Season with salt and pepper to taste.

Combine and Chill: Once the potatoes are cooked and slightly cooled, drain them and place them in a large bowl. Add the drained onion slices. Pour the prepared dressing over the potatoes and onions. Gently toss to coat evenly. Sprinkle with freshly chopped parsley and dill for added freshness and flavor.

For the best taste, refrigerate the salad for a few hours or overnight. This allows the flavors to meld beautifully, making each bite a perfect blend of tangy, savory, and comforting. Serve as a side dish or light meal, and savor a classic taste of Balkan home cooking. 🥔🧅