Christmas Potato Salad

Christmas Potato Salad


Tasty potato salad served not just with the fried freshwater carp but also with the sea fishes or with pork schnitzel.


No. of servings


Ready in





chicken egg8pcs8pieces
ground black pepper1tsp1teaspoon
olive oil3tbsp3tablespoon
sterilized carrot10.5oz300grams
sterilized peas10.5oz300grams
sterilized sour cucumber7oz200grams
sugar granulated1tsp1teaspoon
whole Mustard3tbsp3tablespoon

1. Preparation of potatoes and eggs

potatoes  chicken egg 8 pcs

Cook unpeeled salad potatoes. After it is cooled, peel them. Hard boil the eggs and peel them.

Preparation of potatoes and eggs

2. Prep of pickle

water 1.3 cup (300 ml)  vinegar 3.25 tbsp (50 ml)  olive oil 3 tbsp  sugar granulated 1 tsp  salt 2 tsp  ground black pepper 1 tsp

Add oil, salt, sugar, vinegar and black pepper into the water. Bring to a boil and remove from the flame and let it cool.

Prep of pickle


Cut potatoes into the small cubes, eventually use kitchen tool - the wheel with grid, and press potatoes throghout.

4. Adding of ingredients into the salad

onion 3.5 oz (100 g)  sterilized sour cucumber 7 oz (200 g)  sterilized peas 10.5 oz (300 g)  sterilized carrot 10.5 oz (300 g)  whole Mustard 3 tbsp

Place potatoes into the larger bowl and gradually add finely chopped onion, grated and chopped sterilised gherkin, sterilised pea with carrot, finely cut eggs (it can also be pressed through the grid as potatoes) and mustard. Each ingredient must be gradually and carefully blended into the potatoes. Pour in prepared cooled pickle, its quantity can be adapted according to the needs so the salad is not thick nor weak.

Adding of ingredients into the salad


mayonnaise 1.1 cup (250 ml)

Leave the potato salad to rest for 2 hours and then stir in the mayonnaise. Keep in a cold place. Serve with fried fish, eventually with fried pork schnitzels.

Bon appetit!


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