Czech Potato Salad – Bramborový salát

Name: Czech Potato Salad – Bramborový salát
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6 serving
Ingredients: 2 pounds potatoes; 2 medium carrots; 1 medium onion; ¾ cup green peas; 5 dill pickles; 2 Tablespoons pickle juice; 5 eggs; 1 cup mayonnaise; 1 Tablespoon yellow mustard; 1 ½ teaspoon salt; ½ teaspoon black pepper

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4.9

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Excellent

Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings
6
Calories
463 kcal
Course
Salad
Cuisine
Czech

Czech Potato Salad – Bramborový salát

Nora Tran

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Authentic recipe for traditional potato salad, which Czechs enjoy at Christmas dinner with fried fish or on open-faced sandwiches, the famous Czech Chlebíčky.

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Ingredients

Servings

2 pounds potatoes
2 medium carrots
1 medium onion
¾ cup green peas frozen
5 dill pickles
2 Tablespoons pickle juice
5 eggs hard-boiled
1 cup mayonnaise
1 Tablespoon yellow mustard
1 ½ teaspoon salt the exact amount of salt will depend on the type of mayonnaise used
½ teaspoon black pepper ground

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Instructions

Boil 2 pounds potatoes in their skins and let them cool completely, preferably overnight. Once cooled, peel them.
Boil 5 eggs for 8 minutes, let them cool, and peel them.
Allow ¾ cup green peas (frozen) to thaw.
Peel 2 medium carrots and put them in boiling water with a bit of salt and vinegar for about 5 minutes, then cool them quickly with cold water. The vegetables will be soft but not mushy.
Cut the potatoes, eggs, 5 dill pickles, and carrots into dices about ⅓ inch (0.8 cm) in size. Peel and finely chop 1 medium onion.
Put everything in a large bowl. Add 1 cup mayonnaise, 2 Tablespoons pickle juice, and 1 Tablespoon yellow mustard. Season with 1 ½ teaspoon salt and ½ teaspoon black pepper and mix thoroughly.

Notes

SERVING:
STORAGE:
The basic recipe makes 6 portions as a side dish.
Let the potato salad sit in the refrigerator for at least an hour before serving.
SERVING: Potato salad is a typical side dish in Czech cuisine, usually served alongside fried breaded meat. Garnish the salad on the plate with a sprig of green parsley as a final touch.
STORAGE: Store the potato salad covered in the refrigerator and consume it within three days. Do not freeze the salad, as the low temperatures will change its texture and make it mushy when thawed.

Nutrition Information

Show Details

Calories 463kcal (23%) Carbohydrates 35g (12%) Protein 10g (20%) Fat 32g (49%) Saturated Fat 6g (30%) Polyunsaturated Fat 18g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 152mg (51%) Sodium 1434mg (60%) Potassium 897mg (26%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 3863IU (77%) Vitamin C 41mg (46%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 463 kcal

% Daily Value*

Calories	463kcal	23%
Carbohydrates	35g	12%
Protein	10g	20%
Fat	32g	49%
Saturated Fat	6g	30%
Polyunsaturated Fat	18g	106%
Monounsaturated Fat	8g	40%
Trans Fat	0.1g	5%
Cholesterol	152mg	51%
Sodium	1434mg	60%
Potassium	897mg	19%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	3863IU	77%
Vitamin C	41mg	46%
Calcium	89mg	9%
Iron	2mg	11%