Czech Style Potato Salad

Saturday, November 19, 2016

Let's pretend that it isn't true that there have been no posts around these parts for over a year. Let's also pretend that henceforth I will be posting regularly (not). But I do want to continue keeping a record certain recipes, for myself if not for anyone else. In the interests of time, of which I have very little these days, something may pop up here and there (and may use an iPhone camera).

This recipe was inspired by a trip we took to the Czech Republic some time ago. This salad was practically on every menu and at every catered event. I liked it because it reminded me a lot of the Russian style potato salad (Olivier), except it did not have the ham, it was slightly more pungent, and some versions of it contained pickled cabbage.

It appears some recipe versions of this salad use celery. I have not seen any celery in the versions of this salad I tried in the Czech Republic, but if you like celery, feel free to add it for some crunch, it would not hurt.

It can be had by itself, or with a hunk of meat (a not uncommon accompaniment in Central Europe). It also goes well with Czech beer.

This is a great salad for the holidays and can be made a day ahead, as it keeps well.

Czech Style Potato Salad
(Serves 6-8)

You will need:
6 medium sized red potatoes, unpeeled
3 large carrots
1 egg
1 dill pickle
1/4 medium yellow onion
1/2 cup canned sweet peas
2-3 tbsp sauerkraut (or to taste, optional)
2 tsp red wine vinegar
Salt and pepper to taste
1/2 cup mayonnaise (I use cholesterol free)
Optional: chopped fresh dill and chives

1. Wash the potatoes and carrots thoroughly. Place in a large pot and cover with cold water. Heat to a boil, and cook until soft and fully cooked, about 20 minutes. Drain, rinse with cold water and let stand until cool enough to handle. At the same time, bring water in a small pot or saucepan to a boil. Add the egg and cook for about ten minutes until hard-boiled. Cool under cold water.

2. Peel the potatoes, carrots and the egg. The potato skins should come off easily and you can peel them with a pairing knife.

3. Finely chop the potatoes, carrots, egg, pickle, and the yellow onion and add to a large mixing bowl. Add the peas, sauerkraut if using, and mix. Add the vinegar, mayo, and season with salt and pepper. Sprinkle with chives and/or dill if using. If not serving immediately, refrigerate until ready to serve (this can be made a day ahead). Enjoy!


  1. Looks so very comforting! Glad to see you update the blog from time to pressure, post when you have time, Kat.
    Have a wonderful holiday season!



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