Bramborový Salát

By. Liliana Kotval

řízek (cutlet) served with bramborový salát (potato salad) as a typical Czech Christmas Eve dinner

There is not a better pairing to Czech řízky (cutlets) than bramborový salát (potato salad). It is also the base layer of the chlebíčky, as seen in my recent blog post about Czech Christmas food.

This bramborový salát recipe was passed down to me by my děda (grandfather).

Try it out!

the bramborový salát (potato salad) used in the chlebíčky

Ingredients:

• 10 yellow potatoes

• 3 large carrots

• 3 large dill pickles

• 1/4 cup pickle juice

• 3-4 heaping large spoonfuls of mayonaise

• salt and pepper to taste

Procedure:

1. Boil the washed potatoes and carrots until soft.

2. Drain and let cool.

3. Peel the potatoes and carrots with the back of a pairing knife. The skin should come right off. You can also peel them before boiling them.

4. Over a large bowl, squeeze the potatoes, one by one, by hand through a metal potato slicer. This will allow the potatoes to be in small cubes and not mash. See photo of said slicer:

   

5. Add in the carrots and pickles, both minced.

6. Add in the mayonaise and pickle juice. Add in more mayo if it is not creamy enough. Also, add in more pickle juice if it is not tangy/vinagery enough.

7. Season with salt and pepper.

8. Optional: other Czech recipes include some white onion, cubed ham, and peas. My děda didn't add these, though.

Dobrou chuť!