This is a dish I grew up with, my grandmother used to make it and my mother used to make it. The vegetable mix is a bit eastern European and it was traditionally served at Christmas.
We often make it during the summer to go with cookouts and it always seems to be popular.
Bohemian potato salad
Course: SidesDifficulty: EasyServingsservings
Prep time
30
minutesCooking time
40
minutesCalorieskcal
Total time
0
minutesIngredients
1000 gr 1000 Potatoes (red/ yellow or Russet) unpeeled
200 gr 200 carrot unpeeled
200 gr 200 parsnip unpeeled
200 gr 200 celery root unpeeled
75 gr 75 Onion (yellow/Spanish)
75 gr 75 dill pickles
30 gr 30 capers non pareil
100 gr 100 petit peas frozen or fresh blanched
1 cup 1 mayonnaise
2.5 Tbs 2.5 Dijon mustard
1 tsp 1 salt
1/2 tsp 1/2 pepper
1/2 tsp 1/2 celery seed
Directions
- Put potatoes in a pot of cold water to cover, bring to a boil and cook until tender when tested with a small knife – about 25-30 minutes depending on size. Drain potatoes and peel while warm. Chill the peeled potatoes.
- Peel and trim carrots, parsnips and celery root and boil in lightly salted water until tender, about 20 minutes. Drain and chill. Chill all vegetables in refrigerator, not in water to avoid them becoming soggy.
- Peel the onion and dice fine. About 1/8 inch dice. Dice the pickles the same size and leave capers whole.
- When the cooked vegetables are chilled (1-2 hours), dice them about 1/2 inch dice. Combine all the cooked vegetables, peas, onions, capers, pickles and mix well in a bowl. Season with the salt, pepper and celery seed and mix. Finally add the mustard and mayonnaise and mix well.
Taste and adjust salt and pepper to your liking. Chill and let the flavors blend for a few hours.
