Czech 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.
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- Make ahead: Cook the potatoes with skin on and let them cool completely, ideally overnight. Let the peas thaw at room temperature. Peel the carrot and cook it shortly in boiling water for about 5 minutes. Then cool it in cold water to stop the cooking process. The carrots get a beautiful color and remain slightly crunchy to the bite, not mushy.
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