Bramborový SalátCzech Potato Salad
A creamy festive potato salad with pickles, carrots, peas, egg, and a mustard mayonnaise dressing. It is often served alongside fried fish or schnitzel during holiday meals.
Prep
30m
Cook
20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Salad
- 0.9kgPotato
- 140gCarrot
- 140gGreen Peas
- 170gPickled Cucumber (finely chopped)
- 90gOnion (finely chopped)
- 3pcsEgg
- 10gFresh Parsley (finely chopped)
Dressing
- 200gMayonnaise
- 22gMustard
- 10mlApple Cider Vinegar
- 12gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the potato and carrot in simmering water until tender but not falling apart, about 15 to 20 minutes. Cool, then cut into small pieces.
- 02
Cook the eggs in simmering water for 10 minutes, then cool, peel, and chop.
- 03
Cook the green peas in simmering water for 2 to 3 minutes, then drain and cool quickly.
- 04
Combine the potato, carrot, green peas, pickled cucumber, onion, chopped eggs, and fresh parsley in a bowl.
- 05
Whisk together the mayonnaise, mustard, apple cider vinegar, salt, and black pepper.
- 06
Fold the dressing into the salad, cover, and refrigerate for at least 1 hour before serving.
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