Czech Salad Food
CZECH POTATO SALAD
This recipe was handed down to me by word of mouth and by just simply watching it being made by my mom, not using exact measurements but going by taste alone. It can be adjusted to be more or less tart. My mom learned this one from my dad and his mother. My parents are both Eastern Block backgrounds (Czech/Russian/Romanian).
Provided by Food Network
Categories side-dish
Number Of Ingredients 7
Steps:
- Thinly slice potatoes. Place into a non-reactive (i.e. glass) bowl. Combine with onions. Prepare the basic vinaigrette. Combine with potatoes and onions while still warm (this way the flavor soaks in). Allow to sit and absorb more flavor for a couple of hours or even overnight.
- Tomatoes, thinly sliced, may also be added to this recipe, for additional flavor and color. This recipe is terrific for outdoor bbqs and parties as vinegar does not go bad, unlike mayo.
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- Boil the potatoes in their skin and let them cool completely, ideally overnight. Boil hard-boiled eggs, cool them, and peel them.
- Clean the carrots and parsley root and cut them into 1-2 equal-sized pieces. Cook them in boiling water for about 5 minutes, then cool them quickly with cold water. The vegetables will be soft but not mushy.
- Cut the potatoes, eggs, pickles, carrot, and parsley root into cubes about ⅓-inches in size. Peel and finely chop the onion.
- Put everything in a large bowl. Add mayonnaise, pickle juice, and yellow mustard. Season with salt and pepper and mix thoroughly.
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