Potato Salad – Bramborový salát

Czech potato salad is a classic Christmas dish. It has a creamy, slightly tangy flavor and is traditionally served cold alongside fried carp or schnitzel. Each family has its own version, making it a beloved holiday staple.

Kitchen essentials:
Potato chopper: https://amzn.to/2Ttq1xa
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Tips

• You can use more of less mentioned vegetables. It depends on your preferred taste.
• If you live outside of USA you might not be able to find this exact mix of pickled vegetables so try to find some other pickled vegetables that your supermarket offers.
• The salad is better when you let it rest overnight in cold place. The flavors all blend nicely.
• This salad is good to eat for 3-4 days, but I don’t recommend eating it longer than 4 days.

Serves: 8
Prep: about 45 minutes
Cooling off potatoes: 1 hour
Hands on: 30 minutes
Total: about 2 hours 15 minutes

Ingredients:

3 lbs (1.4 kg) yellow / gold potatoes
16 fl.oz. (473 ml) Italian mix crunchy vegetables mild
6 oz. (170 g) roasted pickled red bell peppers
3 baby dill pickles
1/4 cup (40 g) drained canned sweet peas
1 tsp salt
1/4 tsp black pepper
2 cups (400 g) mayo
Dressing
1/4 cup (60 ml) oil
1 egg
1 tsp granulated sugar
1/4 tsp salt
1 tsp yellow mustard

Directions:

• Add 3 lbs of washed potatoes into a large pot. (They are cooked whole with skin on.) Add enough of water to have the potatoes completely submerged for the whole process of cooking. Cover the pot with the lid in cracked open position. Turn the stove to high and bring the potatoes to a boil.
• Boil the potatoes on a gentle boil for about 30 minutes for medium sized potatoes. Test if they are cooked by poking them with a fork. (If the fork comes out easily they are done.)
• While the potatoes are being cooked prepare the vegetables.
• Add the 16 fl.oz jar of vegetables and 6 oz. of roasted bell peppers into a colander and drain the juice out.
• Cut all the pickled vegetables into a smaller pieces and set them aside.
• When the potatoes are cooked, drain the water out and transfer them into a plate for them to cool off. (It takes about 1 hour for them to cool off completely.)
• Peel the skin from all the potatoes.
• Into a large bowl add potatoes cut into smaller pieces.
• Add 1 tsp salt, 1/4 tsp black pepper and mix it gently.
• Add 1/4 cup peas and chopped vegetables. Mix it little bit.
  Preparing of a dressing.
• Into a small pot add 1/4 cup oil, 1 egg, 1/4 tsp salt, 1 tsp sugar and 1 tsp yellow mustard. Whisk it together, breaking the egg yolk.
• Turn on the stove to medium high.
• While whisking it the whole time bring it to almost a boil. (You don’t want to boil them so you don’t cooked the eggs completely.)
• Pour the dressing into the potato salad. Gently mix it.
• Add 2 cups of mayo and mix it all to get mayonnaise well mixed in the salad.