Easy vegan Czech potato salad recipe

Have you ever had a Czech potato salad? They are much more interesting than a standard British potato salad and until you try it you won’t know how good it is. Whilst this recipe is vegan you can use non-vegan mayonnaise if you prefer if you are not vegan.

What is Czech potato salad?

A Czech potato salad has a few different ingredients to the usual potato salad you are used to. It has a larger variety of vegetables and that is always healthier, isn’t it?

I love the fact this recipe can be adapted to use your preferred root vegetables. This also means you can regularly change the recipe and try out new flavours to make the recipe exactly as you like it.

Which vegetables work well with the Czech potato salad?

The small diced mixed root vegetables in this recipe are open to whichever you prefer. Great choices are carrots, kohlrabi, celeriac and parsnip but you could also use things like turnip or even beetroot!

About Louise who authored this recipe

Louise has based this recipe on one from a Czech chef Kat who worked for her and cooked a number of traditional Czech dishes in a vegan way. I love that this is an authentic recipe!

Louise Palmer-Masterton has multiple restaurants and has won a number of awards for serving amazing vegan foods. All her recipes use easily accessible vegan ingredients because she knows that no one wants to find an amazing recipe and then have no way of finding the ingredients they need!

The Stem & Glory restaurants by Louise in Cambridge and London offer a click and collect food as well as delivery if you don’t fancy eating out. Another alternative is their range of ready meals and recipe kits available for delivery across the UK.

Czech Vegan Potato Salad

A tasty alternative potato salad recipe full of vegetables and flavour

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Cook Time 20 minutes mins

Servings: 4 people

Ingredients Method

Ingredients

  

• 200 g diced potato
• 300 g small diced mixed root vegetables see notes above of which vegetables to use
• 100 g peas if using frozen defrost them first
• 2 tbsp chopped gherkins
• 1 tbsp finely chopped parsley
• 1 small red onion (very finely chopped)
• 60 ml vegan mayonnaise

Method

 

1. Cook the potatoes and root vegetables in boiling salted water for 5-6 minutes. Drain and set aside to cool.
2. Mix the gherkinds, parsley, red onion and vegan mayonnaise together in a large bowl.
3. Add the cooled vegetables and mix well
4. Add more mayonnaise if preferred due to your personal preference but the vegetables should be well coated but not too runny.