Potato Salad

6 SERVINGS

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INGREDIENTS

1 kg potatoes, type A for boiling
150 g peeled carrots
80 g peeled celery
80 g peeled parsley root
160 g pickles and 2 tablespoons of pickle brine
4 hard-boiled eggs
6 tablespoons mayonnaise
2 teaspoons full-fat mustard
salt
pepper
70 g peeled onion

TIP

Pre-cooked vegetables

INSTRUCTIONS

1
Boil the cleaned potatoes in their skins in salted water until soft, drain the water, and peel them while still warm. Cook the carrots, celery, and parsley root until almost soft and let them cool.
2
Cut the cooked vegetables into 1 cm cubes and place them in a large bowl. Finely chop the onion and add it to the bowl. Cut the pickles into 0.5 cm cubes and add them to the bowl. Peel the eggs and cut them into 1 cm cubes.
3
Add mayonnaise, mustard, 2 teaspoons of salt, 1 teaspoon of freshly ground pepper, and mix. Pour in 2 tablespoons of pickle brine and mix. Carefully fold in the chopped eggs. Season with salt and let it rest in the fridge for at least 4 hours (preferably overnight).

Tip

Once you can insert a fork or kitchen needle into the potatoes without resistance, they are soft. Do not overcook the potatoes for the salad, or they will fall apart. The same applies to root vegetables. The ideal potatoes for the salad are 'Keřkovské rohlíčky'. You can also add a small peeled and finely grated apple to the salad. Instead of pickle brine, you can season the salad with lemon juice.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef