Bohemian Easter Potato Salad
Total Time
Prep: 55 min. Cook: 60 min.
Makes
10 servings
Ingredients
7 medium potatoes, cooked then peeled and cubed
100 grams parsnip, peeled, sliced length-wise and briefly cooked, then diced
200 grams carrots, peeled, sliced length-wise, and briefly cooked, then diced
100 grams celery root (celeriac), peeled, small cubed and briefly cooked or 3 stalks celery, chopped
1/4 tsp salt
3 tsp sugar
1 tsp plain vinegar
1 medium onion, cut into small cubes
100 grams peas, briefly cooked (if raw), or thawed and sterilized (if frozen)
100 grams sweet gherkin pickles, chopped
2 eggs, hard-boiled, peeled and chopped
1 apple, peeled, cored and small cubed
50 grams smoked bacon, cooked crisp and chopped
100 grams mayonnaise
100 grams Tartar sauce
salt and pepper to taste
Directions
Boil the potatoes in their skins just until a knife goes through fairly easily. Peel and cut into cubes. Add to very large salad bowl.
Peel and slice length-wise carrots and parsnip and cook until al-dente in lightly salted water. Dice and add to bowl with potatoes.
Peel celery root and cut into small cubes. Cook in 45 grams of water along with salt and sugar, until celery root is al-dente. Add to the bowl with liquid.
Cut the onion into small cubes and put in colander. Pour boiling water over it. Add to the salad bowl along with the prepared peas, diced pickles, chopped hard-boiled egg, and apple.
Cook bacon until crisp. Chop and add to the salad bowl along with an optional small amount of fat drippings. Let all ingredients in bowl cool, then stir gently.
Mix in mayonnaise and Tartar sauce, and then salt and pepper to taste.
