Get ready to embark on a culinary journey to the heart of Czech cuisine with a potato salad so delicious, it'll make your taste buds dance! This isn't just any ordinary side dish - it's a creamy, vibrant masterpiece that combines the perfect balance of textures and flavors. Whether you're looking to impress your guests or simply craving a comforting classic, this Czech Potato Salad (Bramborový Salát) is about to become your new favorite recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Czech
Serves: 6 servings
Ingredients
- 1 kg potatoes
- 200 g carrots
- 100 g peas
- 3 pickles
- 200 g mayonnaise
- Salt and pepper to taste
Instructions
- Wash the potatoes thoroughly, leaving the skin on. Place them in a large pot of cold, salted water.
- Bring the potatoes to a boil and cook for approximately 20-25 minutes until they are tender when pierced with a fork. Avoid overcooking to maintain their firm texture.
- While potatoes are cooking, prepare the additional vegetables. Peel and dice the carrots into small, uniform cubes.
- If using fresh peas, briefly blanch them in boiling water for 2-3 minutes. If using frozen peas, thaw them completely.
- Once potatoes are cooked, drain them and let them cool completely. You can speed up cooling by spreading them on a large cutting board or tray.
- Once cooled, carefully peel the potatoes and cut them into small, even cubes approximately 1 cm in size.
- Finely dice the pickles into small, consistent pieces.
- In a large mixing bowl, combine the potato cubes, diced carrots, peas, and pickles.
- Add mayonnaise and gently mix all ingredients, ensuring even coating without mashing the potatoes.
- Season with salt and pepper to taste, mixing carefully to distribute seasonings.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together.
- Before serving, taste and adjust seasoning if needed. Serve chilled as a side dish or light meal.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape when boiled.
- Cool potatoes completely before cutting to prevent them from becoming mushy.
- Cut vegetables into uniform, small cubes for the best texture and even distribution.
- Don't overdress the salad - add mayonnaise gradually to control the consistency.
- Let the salad rest in the refrigerator for at least an hour to allow flavors to meld together.
- For extra flavor, consider adding finely chopped fresh herbs like dill or chives.
- Always taste and adjust seasoning before serving - a little extra salt or pepper can make a big difference!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 15g
Saturated Fat: g
Cholesterol: 10mg
