Potato Salad Recipe - Bramborový salát - Czech Cookbook

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

pickles

🥗Healthier: capers

💰Cheaper: cucumber

Capers provide a similar tangy flavor

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu adds protein while being plant-based

peas

🥗Healthier: edamame

💰Cheaper: green beans

Edamame offers a similar texture and protein content

Boil 3 lb of gold potatoes in a large pot with water until tender, about 30-35 minutes.

Drain the pickle juice from the Italian mixed vegetables and chop them into smaller pieces.

Chop 6 oz of roasted red bell peppers into smaller pieces.

Chop 3 dill pickles into small pieces.

Drain 1/4 cup of canned sweet peas.

Once the potatoes are done boiling, let them cool for about 1 hour.

Peel the cooled potatoes and cut them into smaller pieces using a potato press or knife.

In a large bowl, combine the chopped vegetables, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.

In a separate bowl, mix 1/4 cup of olive oil, 1 egg, 1 teaspoon of granulated sugar, and 1 teaspoon of yellow mustard to create the dressing.

Add the dressing to the potato and vegetable mixture, then gently combine everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens