A Simple Vegan Czech Potato Salad Recipe

Have you ever tried a Czech potato salad? It’s a real game-changer. Unlike the usual British potato salad you might be used to, the Czech version is packed with a colourful mix of vegetables, making it much more interesting and flavourful. It’s a wonderful twist on a classic side dish, and once you try it, you might never go back.

This recipe is completely vegan, but if you’re not vegan, feel free to use your favourite regular mayonnaise. It’s a flexible Czech Potato Salad recipe that’s easy to adapt.

What makes Czech potato salad different?

The big difference is the variety of vegetables. While a typical British potato salad often sticks to just potatoes and maybe some onion in a creamy dressing, a Czech potato salad includes a medley of finely diced root vegetables. This adds more texture, flavour, and nutrients, turning a simple side into something special.

One of the best things about this recipe is how you can change it up. You can use different root vegetables depending on what you have in your kitchen or what’s in season. This means you can keep experimenting with new flavours and find the perfect combination for you.

What vegetables can I use?

This recipe uses a mix of diced root vegetables, and you have plenty of great options to choose from for this Czech Potato Salad.

• Carrots: Add a lovely sweetness and vibrant colour.
• Parsnips: Bring a slightly sweet, earthy flavour.
• Celeriac: Offers a unique, nutty taste that works wonderfully.
• Kohlrabi: A less common choice, but it adds a mild, crisp texture.
• Turnip or Swede: Good for a more peppery, robust flavour.
• Beetroot: You can even use cooked beetroot for a splash of colour and an earthy taste, but be aware it will turn your salad pink!

Don’t be afraid to mix and match to see what you like best in your Czech Potato Salad.

Vegan Czech Potato Salad

A flavourful and hearty potato salad packed with colourful vegetables. It’s a tasty and exciting alternative to your usual recipe.

Serves: 4 people
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

200g Potatoes, diced into small cubes, the size will make a difference to cooking time but otherwise choose a size that works for you. Waxy potatoes are best.

300g Mixed root vegetables (like carrots, parsnips, or celeriac), diced into small cubes

100g Peas (frozen is usually easiest, just thaw them first)

2 tbsp Gherkins, finely chopped

1 tbsp Fresh parsley, finely chopped

1 Small red onion, this is better than white onion for the flavour you need, but if you prefer, use white or brown onion.

60ml Vegan mayonnaise (plus extra if you like it creamier)

Salt, to taste

Czech Potato Salad Method

Cook the vegetables: Place the diced potatoes and mixed root vegetables into a saucepan of salted water. Bring to the boil and cook for about 5-8 minutes, or until they are just tender. Be careful not to overcook them – you don’t want them to turn to mush! Drain them well and set them aside in a colander to cool down completely.

Make the dressing: While the vegetables are cooling, get a large bowl. Add the vegan mayonnaise, chopped gherkins, finely chopped red onion, and fresh parsley. Mix everything together until it’s well combined.

Combine everything: Once the cooked vegetables have cooled to room temperature, add them to the bowl with the dressing. Gently stir until all the vegetables are coated in the mayonnaise mixture.

Adjust and serve: Have a taste. You might want to add a bit more salt or another dollop of mayonnaise if you prefer a creamier salad. The vegetables should be nicely coated but not swimming in dressing.

Chill (optional): For the best flavour, you can cover the Chech Potato salad and pop it in the fridge for about 30 minutes before serving. This lets all the flavours mingle. Serve as a side dish at a BBQ, with a main meal, or as a tasty lunch on its own.

Frequently Asked Questions

Can I make this Czech potato salad ahead of time?

Yes, absolutely! In fact, it often tastes even better the next day as the flavours have more time to develop. Just store it in an airtight container in the fridge for up to 3 days.

What kind of potatoes are best for potato salad?

Waxy potatoes are your best bet. Varieties like Charlotte, Maris Peer, or Jersey Royals hold their shape well after boiling and won’t fall apart when you mix them into the salad.

My Czech potato salad is a bit dry. What can I do?

No problem! Just stir in another tablespoon or two of vegan mayonnaise until it reaches the consistency you like. The vegetables can sometimes absorb the dressing as they sit, so you might need to add a little extra before serving.

Can I use something other than vegan mayonnaise?

Of course. If you’re not vegan, you can use regular mayonnaise. For a lighter version, you could try a mixture of half mayonnaise and half plain yoghurt or soured cream.

Is this recipe gluten-free?

Yes, as long as you use a brand of mayonnaise that is certified gluten-free (most are, but it’s always good to check the label). All the other ingredients are naturally gluten-free.

Have you tried the Czech potato salad? Let me know what you think in the comments below.

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