Salads

Czech Potato Salad

The Quirky Foodster Team

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Ingredients

1 kg (2.2 lb) waxy potatoes, boiled and cooled
2 carrots, boiled and diced
1 parsley root, boiled and diced
3 hard-boiled eggs, diced
3 pickled cucumbers, diced
1 small onion, finely diced
150 g (2/3 cup) mayonnaise
2 tbsp sour cream
1 tbsp mustard
2 tsp pickle brine
Salt and black pepper, to taste

Method

Peel and dice the cooled boiled potatoes, carrots and parsley root into small, even cubes.
In a large bowl, combine the potatoes, carrots, parsley root, eggs, pickles and onion.
In a separate small bowl, whisk together the mayonnaise, sour cream, mustard and pickle brine.
Pour the dressing over the vegetable mixture and gently fold to combine, being careful not to mash the potatoes.
Season with salt and pepper to taste, then refrigerate for at least 2 hours before serving to let the flavours meld.

Introduction: Bramborový salát is a creamy, tangy potato salad studded with pickles, hard-boiled eggs and diced vegetables,
most famously served alongside fried schnitzel on Christmas Eve.

Cultural Background: Bramborový salát is a creamy, tangy potato salad studded with pickles, hard-boiled eggs and diced vegetables,
most famously served alongside fried schnitzel on Christmas Eve. Its precise composition varies by family, with
some adding ham, peas or apple, making it a subject of good-natured regional and household rivalry.

Tips: Boil the potatoes with their skins on and let them cool completely before dicing, to prevent them from becoming
mushy in the salad.

Variations: Diced ham, cooked peas or a grated apple are popular additions in different Czech households.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Not applicable — served cold.

Nutrition: Approx. 240 kcal, 5g protein, 15g fat, 22g carbohydrate per serving (serves 8).

FAQs

Q: Why is this salad associated with Christmas?
A: It's the traditional accompaniment to fried carp or chicken schnitzel on Czech Christmas Eve.

Q: Can I make it ahead of time?
A: Yes, it actually tastes better the next day once the flavours have had time to develop.