Are you looking for New Year's Eve nibble ideas and recipes? This delicious and hearty Czech potato salad is commonly served as a side, sandwich filler, and canape topper.
Is It a Czech Potato Salad or Russian Salad?
Also known as Russian salad, Polish potato salad or Olivier salad (sometimes written Olivye), this salad is widely popular across Eastern Europe and in many Post-Soviet countries.
It is traditionally served as a part of Czech Christmas dinner on Christmas Eve, when we eat it with fried carp. But that doesn't mean we eat it only once a year!
My family usually serves it for family occasions, such as birthdays, parties and other gatherings.
It goes great as a side for a barbecue, so you will appreciate it all year round!
What Do You Need to Make This Easy Potato Salad with Carrots?
This delicious potato salad mostly consists of basic storecupboard ingredients.
Every family has got their own version of it, so the recipes may vary. Some add salami, ham, cheese or boiled egg into it.
The base, however, remains the same: potatoes (cooked whole, skin-on), root veg (carrots, celeriac) and pickles (gherkins and pickled red pepper).
Inspired by my mum, I like to add an apple for a different texture and to make it lighter.
The dressing is made of a mix of mayonnaise, tartare sauce and Dijon mustard. I prefer to use light mayonnaise, but feel free to use a full-fat one instead.
Can You Make Eggless Potato Salad?
For a potato salad with no eggs, skip the dressing completely and use full-fat Greek-style yogurt as a replacement. Add a few drops of white wine vinegar if it tastes too sweet.
If you are on a dairy-free diet, please use a dairy-free yogurt alternative - that way it will become vegan potato salad.
What to Serve It with?
This salad goes well with roast chicken, fried or grilled meat (including fish and sausages!), but can also be served as a vegetarian meal on its own. Just crumble a boiled egg or two on top and enjoy the earthy flavours!
If you're looking for a fancy sandwich filler, use half of the ingredients and chop everything into very small dices (2-3mm; alternatively go over with a stick blender), mix together with the dressing and here you go - you just made a delicious, finger-licking spread!
Wondering how long does potato salad last? Ensure you only use the freshest ingredients to make it last longer.
This Olivier salad will keep fresh in an airtight container in the fridge for up to 3 days.
Take out of the fridge 15-30 mins prior to serving. Toss and serve cold, do not reheat.
Freezing and defrosting would damage the texture of the root vegetables used in this salad, and therefore it is not suitable for freezing.
Czech Potato Salad Recipe
- 600 g potatoes
- 3 large carrots
- 1 bulb celeriac
- ½ cup green peas pickled (drained) or frozen
- 3 large pickled gherkins
- 1 peeled and cored apple optional
- 3 pickled red pepper slices optional
- 3 tablespoon light mayonnaise
- 1 ½ tablespoon Dijon mustard
- 1 tablespoon tartare sauce
- 3 tablespoon juice from pickled gherkins
- salt, black pepper to taste
3 hours ahead of serving:
- Thoroughly wash potatoes and carrots, keeping the skins on. Cut off both ends of the carrots. Place the potatoes and carrots in a large saucepan, cover with water and set to boil for 10 minutes or until almost soft.
- Carefully remove celeriac skin with a knife, keeping only the clean core. Rinse and cut in half, cover with water. Cook for 5-7 minutes or until almost soft.
- Half-fill a small saucepan with water, bring to boil. Add the green peas and cook for the recommended time as per instructions on the packet (usually 2-3minutes).
- Once the potatoes, carrots, celeriac and peas are cooked, drain them and set aside. Leave to cool down to room temperature (approximately 1 hr).
- In the meantime, finely chop or dice the pickled gherkins, eventually pickled peppers and dice the apple if using.
- When the cooked vegetables are cold, peel the skin of the potatoes and carrots and cut into small dices (about 1cm).
- Add all prepared veg to a large mixing bowl. Add the dressing: mayonnaise, tartare sauce, dijon mustard and juice from pickles. Season with a pinch of salt and black pepper and toss well so that everything is covered in the dressing.
- Cover with a cling film and leave to rest in the fridge for at least 1 hour. Taste, season with more salt and pepper if needed. Serve cold as a side dish or main course.