This light potato salad with a gently sweet-and-sour flavor is served cold. Its base is boiled potatoes, carrots, peas and pickled cucumbers for freshness. A hot dressing of vinegar, onion and spices ties the flavors together and gives it the characteristic “silky” (klzký) texture typical of traditional versions of this salad.
- Category
- side dish
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: A cold salad with a vinegar dressing is gently refreshing.
Ingredients
Main ingredients
- Waxy potatoes (type B) – 2.3 kg (raw; ~1.8 kg after cooking)
- Cooked carrots – 450 g
- Peas (frozen or canned) – 350 g
- Pickled cucumbers – 450 g
- Pickle brine – 120 ml
- Extra virgin olive oil – 100 ml
Dressing (hot)
- Water – 250 ml
- Rice vinegar (or 8% spirit vinegar) – 70 ml
- Cane sugar – 25 g (1.5 tbsp)
- Salt – 20 g (1 tbsp)
- Yellow onion – 150 g (finely chopped)
- Ground black pepper – 5 g (1 tsp)
- Ground sweet paprika – 5 g (1 tsp)
Method
- Boil the potatoes in their skins; once cooled, peel them and cut into small cubes.
- Cook the carrots until half-tender and dice them.
- Blanch the peas in boiling water (if frozen) or drain them (if canned).
- Cut the pickles into small cubes and set aside some of the pickle brine.
- Dressing: in a pot, heat the water, vinegar, sugar, salt and finely chopped onion. Simmer for 2–3 minutes, then add the pepper and paprika.
- Pour the hot dressing over the lukewarm potatoes and stir so it soaks in.
- Add the carrots, peas and pickles, and finally stir in the olive oil.
- Let it rest in a cool place for at least 1 hour so the flavors come together.
Serving
Serve chilled as a side to roast meat, fish or smoked meats, or as a salad on its own.
Key ingredients
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
- Peas
- Plant protein, fibre and vitamin C; fresh and sweet.
Why it’s good for the body
- Potatoes and carrots provide fiber and complex carbohydrates.
- The vinegar dressing brings freshness and supports digestion.
- A light side dish without mayonnaise.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- The salad tastes best the next day, after resting.
- For a milder version, replace part of the vinegar with pickle brine.
- It makes an excellent side to roast meat, fish or smoked meats.