Potato Salad

Name: Potato Salad
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4 portions
Ingredients: 200 g potatoes; 0.5 pcs carrot; 0.25 pcs parsley root; 37.5 g celeriac; 0.75 pcs egg; 0.25 pcs onion; 1 pc pickled cucumbers; 25 g green peas; 45 g mayonnaise; 0.25 tablespoon wholegrain mustard; 0.25 teaspoon vinegar; 0.375 l water; 0.25 teaspoon salt; black pepper

Jakub SýkoraSaladCzech Cuisine0 x se líbilo

A classic Czech potato salad with root vegetables, eggs and a lightly tangy mayonnaise dressing is a traditional side dish for fried carp and schnitzels. It tastes best after resting, when all the flavors meld beautifully together.

Příprava: 2h

Vaření: 25min

CELKOVÝ ČAS: 2h 25min

Step by step process

Preparation

1
Wash the potatoes in their skins thoroughly, place them in a pot, cover with water and cook until tender for about 20 minutes, depending on their size.
TIP:
Cook the potatoes in their skins in salted water, starting from cold water, so they cook evenly. Adjust the cooking time to their size and check doneness with the tip of a knife. After draining, let them cool briefly, then they will be easier to peel.
2
Cook the carrots, parsley root and celeriac in salted water until just tender so the vegetables stay firm and do not fall apart in the salad.
TIP:
Cook vegetables only until al dente so they stay firm. Cut them into similarly sized pieces and drain them immediately once done, or briefly cool them to stop them from softening further.
3
Hard-boil the eggs for 9 to 10 minutes, cool them under cold water and peel them once cooled.
TIP:
Boil the eggs for 9 to 10 minutes once the water reaches a boil, depending on their size. As soon as they are done, cool them in cold water to stop further cooking and make them easier to peel. The yolk will also stay tender instead of becoming overcooked.
4
Let the cooked potatoes cool briefly, peel them and cut them into small cubes. Cut the vegetables, eggs, onion and pickled gherkin the same way.
5
Drain the peas and let them drip well so they do not thin the dressing unnecessarily and the salad stays creamy.

Seasoning and Resting

6
In a bowl, gently combine the potatoes, root vegetables, eggs, onion, pickled gherkin and peas so the individual pieces stay as intact as possible.
7
Add the mayonnaise, full-fat mustard and vinegar, season the salad with salt and ground black pepper, and mix everything gently.
8
Cover the finished potato salad and let it rest in a cool place for at least an hour so the flavors can meld and the dressing becomes pleasantly mellow.

More tips:

Cut the potatoes while they are still warm, but not hot, because they absorb the dressing better and the salad will not become mushy.

Cold Kitchen Recipes Grandma's Recipes Retro Recipes

Nutritional values

4portions

Energy2 372 kcal

Proteins58 g

Fats170 g

Fiber38 g

Cholesterol745 mg

Sodium4 g

Salt10 g

Carbohydrates160 g

Allergens

3Eggs

9Celery

10Mustard

12Sulfur Dioxide and Sulfites

Allergens listed with recipes are indicative and may vary depending on the ingredients used.

Topic: Czech Cuisine

Romantic Summer Breakfast: Surprise Ideas

A romantic summer breakfast can turn an ordinary morning into an unforgettable moment. Find breakfast menu ideas, decor tips, and practical suggestions for subtly surprising your partner.

Inspiration and Season31. 5. 20260