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.
CZECH SALAD
My son married a lovely girl from the Czech Republic so my husband and I toured the land after the wedding. This beautiful country has delicious ethnic foods. My husband was particularly fond of this salad. While it is served in the Czech Republic with a light dressing, back home we tried it with different dressings which we...
Provided by Barbara Muchow
Categories Other Salads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Clean vegetables and peel cucumbers.
- 2. Dice vegetables to same size pieces, approximately 1/2 inch. Place in 2 quart or larger bowl.
- 3. Vegetables may be chopped using a vegetable chopper to 1/4 inch size. Chopping to smaller size allows for more fresh vegetable flavor.
- 4. Add salt and pepper to taste. Choose your dressing. Add 1/3 cup dressing to start with. Add more depending upon personal taste. Add feta cheese on top of entire bowl or let diners add to individual servings.
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- Boil the potatoes in their skin and let them cool completely, ideally overnight. Boil hard-boiled eggs, cool them, and peel them.
- Clean the carrots and parsley root and cut them into 1-2 equal-sized pieces. Cook them in boiling water for about 5 minutes, then cool them quickly with cold water. The vegetables will be soft but not mushy.
- Cut the potatoes, eggs, pickles, carrot, and parsley root into cubes about ⅓-inches in size. Peel and finely chop the onion.
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- Grate it roughly, I used my hand grate box. The other but less common option for this kind of salad is to slice the cucumber into thin circles.
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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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