Czech Potato Salad Recipes
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.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
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- Boil potatoes with the skin on. Boil eggs for about 10 minutes. When eggs are done add them too cool water and let sit 5 to 10 minutes. This will help make the peeling easier.
- Cook carrots and celery in salted water with whole black pepper; about five pieces. Also add 3 pieces of allspice whole, two bay leaves, and ½ teaspoon of thyme. Boil vegetables until done but still firm.
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