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INGREDIENTS
- 1 kg potatoes, type A
- 150 g peeled carrots
- 70 g oloupané cibule
- 80 g peeled celery
- 80 g peeled parsley root
- 160 g pickles and 2 spoons of pickle
- 4 hard-boiled eggs
- 6 spoons mayonnaise
- 2 teaspoons whole mustard
- salt
- pepper
TIP
- Předvařená zelenina
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INSTRUCTIONS
- 1Scrub the potatoes clean and boil them in salted water with skin on. When the potatoes are tender, drain them and while still warm, peel them. Boil the carrot, celery and parsley root until almost tender and let them cool down.
- 2Cut the cooked vegetables into 1 cm cubes and put them into a large bowl. Chop the onion finely and add it to the bowl. Chut the pickles into 0.5 cm cubes and add them to the bowl. Peel the eggs and cut them into 1 cm cubes.
- 3Add mayonnaise, mustard, 2 teaspoons of salt, 1 teaspoon of freshly ground pepper and mix. Carefully work the eggs into the salad, add a bit more salt and let it set for at least 4 hours, ideally overnight.
Tip
As soon as you can stick a fork or a kitchen needle into the potatoes without resistance, the potatoes are tender. Do not overcook the potatoes, otherwise they will fall apart. The same applies to the vegetables. You can also add a little peeled, finely grated apple. Instead of the pickle, you may use lemon juice.
Roman Vaněk
Together with Rohlík, I’ve put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how the recipe turned out #rohlikchef