Vlašský Salát
Czech Potato Salad
A distinct Czech take on potato salad, often featuring a mayonnaise-based dressing with pickles, onions, and sometimes hard-boiled eggs and peas, served as a side dish or appetizer.
🧂 Ingredients
- 1 kg Potatoes(waxy varieties like Yukon Gold, boiled and cooled)
- 2 medium Carrots(boiled and diced)
- 1 small Celery root (celeriac)(boiled and diced)
- 4 medium Pickles(dill pickles, finely chopped)
- 1 small Onion(finely chopped)
- 100 g Peas(frozen, thawed or fresh)
- 200 g Mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp White vinegar
- to taste Salt
- to taste Black pepper
- 2 optional Hard-boiled eggs(chopped)
👨🍳 Instructions
- 1
Boil the potatoes, carrots, and celery root until tender but not mushy. Drain and let them cool completely. This is crucial for the salad's texture.
💡 Tip: Boiling potatoes in their skins makes them easier to handle and prevents them from becoming waterlogged. - 2
Once cooled, peel the potatoes and dice them into small, uniform cubes (about 1 cm). Dice the carrots and celery root similarly.
- 3
Finely chop the dill pickles and the onion. If using, chop the hard-boiled eggs.
💡 Tip: Soaking the chopped onion in cold water for 10 minutes can reduce its sharpness. - 4
In a large bowl, combine the diced potatoes, carrots, celery root, chopped pickles, onion, peas, and optional chopped eggs.
- 5
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and white vinegar. Season with salt and pepper to taste.
💡 Tip: Taste the dressing and adjust seasoning before adding it to the salad. - 6
Pour the dressing over the vegetable mixture. Gently toss everything together until well combined, being careful not to mash the potatoes.
💡 Tip: Use a rubber spatula for gentle mixing. - 7
Cover the salad and refrigerate for at least 1-2 hours to allow the flavors to meld. It's even better the next day.
💡 Tip: Chilling is essential for the flavors to develop. - 8
Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill if desired.
💡 Tip: Serve chilled as a side dish to meats, sausages, or as part of a buffet.
💡 Pro Tips
- ✓Using waxy potatoes is key to preventing the salad from becoming mushy.
- ✓Don't overcook the vegetables; they should be tender but hold their shape.
- ✓The ratio of mayonnaise to vegetables can be adjusted to personal preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations include diced ham or cooked chicken.
- A pinch of sugar can balance the tanginess of the pickles and vinegar.