Christmas potato salad 3 times differently: Do you prefer Czech, Italian or German classics?

Potato salads are prepared differently everywhere

cannot do without it, even though it takes a completely different form in every family. Potato salad is a phenomenon that divides as well as unites, and its history goes much deeper than it might seem at first glance.

While here we rely on mayonnaise and root vegetables, southern nations choose lighter options. If you are looking for a change this year or just want to peek under the hood of your neighbors, we have prepared for you a comparison of three traditional approaches that will delight you with their variety.

Potato salad carries a touch of nostalgia and memories. That’s why even in adulthood we often insist on the same recipe. However, its form changed over the decades depending on the region and the availability of raw materials.

Czech Christmas potato salad will be presented to you by Roman Paulus in the following post from the Lidl Kitchen YouTube channel.

While in the Czech Republic it is an absolute foundation root vegetables and pickled cucumbers, in Austria or Germany you will often come across variants that rely on the strength of the broth. The Italian versions are then a celebration of freshness, where they dominate capersherbs and quality oils. We can find differences even within our regions, some add an apple for sweetness, others cold cuts or yogurt for lightness.

Italian salat with capers and anchovies

This recipe is perfect for those looking for a lighter alternative to fried carp. Italian cuisine uses distinctive ingredients that give potatoes an unexpected twist.

Ingredients:

• 800 g brambor (cooking type A),
• 2 spoons pickled capers,
• 4-5 fillets anchovy (sardelek),
• 1 red onion,
• a handful of fresh flat-leaf parsley,
• 4 tablespoons extra virgin olive oil,
• 2 tablespoons of wine vinegar,
• salt and freshly ground pepper.

Procedure:

1. Boil the potatoes in their skins in salted water, let them cool slightly, peel them and cut them into thicker slices or larger cubes.
2. In a small bowl, prepare a dressing of olive oil, vinegar and finely chopped anchovies, which will add depth to the salad.
3. Cut the red onion into very thin half rings and coarsely chop the parsley.
4. Mix the potatoes with onions and capers, cover with the prepared dressing and mix carefully.
5. Let sit at room temperature for at least an hour to allow the flavors to meld.
6. You can garnish with the remaining parsley before serving.

German potato salad with hot broth

In southern Germany and Austria, you’ll find a version that’s incredibly tender even without a drop of mayonnaise. The secret is the hot liquid foundation.

Ingredients:

• 1 kg brambor (cooking type A),
• 250 ml of strong beef or vegetable stock broth,
• 1 tablespoon full-fat or Dijon mustard,
• 1 salad cucumber,
• 1 onion,
• 3 tablespoons of oil (sunflower or rapeseed),
• 3 tablespoons of white wine vinegar,
• fresh dillsalt and pepper.

Procedure:

1. Boil the potatoes whole and peel them while still hot and cut them into slices.
2. Finely chop the onion and briefly scald it in hot broth mixed with mustard and vinegar.
3. Pour this hot mixture over the prepared potatoes. It is important that the potatoes are warm, as they will absorb all the flavor of the broth. Let the salad cool down.
4. In the meantime, grate the salad cucumber into thin slices, salt it and squeeze out the excess water after a while.
5. Mix the cucumber and chopped dill into the salad just before serving to keep it fresh and crunchy.