It is the cornerstone of Christmas and family tradition. Every household has its own, of course the best. When two conflicting opinions about him collide, it can almost be a divorce. “But the important thing is that every family has its own recipe and it tastes good,” the editors of Receptář clearly agree, not only in the Christmas podcast.
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Have you ever tried to start a conversation at a party about how someone makes potato salad at home? Did an argument break out or just a sharper discussion? With salami or without? How about the egg? Which vegetables to use? And only combine with mayonnaise? We also talked about what ours is like in the editorial episode of the iReceptář do úcha podcast. What did we agree on? That we wouldn’t trade “ours” for anything. But we are happy to share individual tricks.
Vegetables in advance
Carrots, parsley, somewhere celery, peas. “I prepare the vegetables the day before in lightly salted water and a little vinegar. I don’t buy any ready-made mixes,” says Recipe editor and cookbook author Eva Všetíčková. He cooks it all, cuts it into smaller cubes and lets it cool down carefully.
If you want, you can replace the usual onion with sour apple. This is done in Poland, for example, and apart from the fact that the salad usually tastes better to children, it has another advantage. It won’t start to ferment. And so you can easily prepare a larger batch.
What potatoes?
Someone will not make a salad without Keřkovo rolls, another insists on at least any salad variety. Either way, we recommend cooking them in their skins and whole. Eva Všetíčková also adds her trick. “So my vegetables are chilled, but I cut the potatoes lukewarm. Thanks to this, they soak up part of the dressing and create a genius combination with the cold base, which my family eats right out of the bowl.”
Something extra
In the original Olivier salad, from which our potato salad almost certainly comes, hard-boiled eggs and sausage must not be missing. To this day, many Czech households can’t do without them, and elsewhere, on the contrary, they abandon them. Maybe because they simply don’t need more “meat” for fried carp or schnitzel.
“I don’t like ham or ham salami and, after all, neither do the mentioned apples, the salad seems to be wrapped up,” describes the graphic designer Marta Lamková, who is behind the overall look of the Recipe. “But maybe my mom likes it exactly like this and puts both in there.” Our tip? Do not overboil the eggs and pay attention to the quality of the sausage. Don’t have a hard time the next day.
Connect everything
When does a mix of vegetables become that great salad? When you connect it with a dressing. Traditionally, mayonnaise. “I only give her a little, more to taste. And I mix it with thick yogurt or sour cream, depending on what’s in the house,” explains Marta Lamková. The garden expert, whom you also know from our podcasts, Jana Bucharová, again bets on home production. “If mayonnaise, freshly mixed from olive oil.” Don’t you want to experiment like this? Then we advise you not to skimp on pickles. They add the necessary freshness and ensure that you don’t collapse under the tree right after dinner.
