The Czechs are champions at making potato salad. Believe me, the Czech one tastes the best of all! We call our potato salad "Bramborový salát" in the Czech Republic, and you'll find it most often on the table as a salad for Christmas Eve dinner served with fried carp or schnitzel.
Jump to
➜ What is Czech potato salad?
Czech classic potato salad is made of boiled potatoes, eggs, root vegetables, dill pickles, and mayonnaise. In addition to salt and pepper, pickle juice and yellow mustard are mixed into the salad.
Potato salad is traditionally served as a side dish with fried carp at Christmas Eve dinner. Not only at Christmas but also on other festive occasions, potato salad appears on the holiday menu.
If you have ever tasted the famous Czech open-faced sandwiches, then you know that potato salad can be spread on white bread and forms the basis of the "obložený chlebíček" sandwich.
➜ Ingredients
To make Czech potato salad, you will need:
- Potatoes; use all-purpose or waxy gold/yellow potatoes that hold together and don't fall apart when cooked. Cook potatoes with the skin on until done. It takes anything between 15-20 minutes; check them for doneness with a fork. If potatoes are still too hard, cook them for a little bit longer. Cook the potatoes preferably the day before to give them time to cool completely. The potatoes are only cut into the salad when thoroughly cold.
- Eggs; hard-boiled, peeled
- Dill pickles; in the US, see if you have a German or Polish deli nearby. There you have a chance to find pickles that taste similar to Czech ones (e.g., German gherkins are good). In addition to the pickles, we will want to season the salad with a bit of pickle juice. Also, check my recipe on how to make homemade Czech dill pickles!
- Onion; finely chopped
- Carrot; fresh carrot, peel and boil them briefly in boiling water, salted and seasoned with a tablespoon of vinegar. After cooking, immediately cool the carrots in cold water.
- Green peas; frozen. Let them thaw simply.
- Mayonnaise; plain, I used Hellmann's mayonnaise
- Ground black pepper and salt
- Yellow mustard; Czech, German or Polish style
✅ You'll find the exact amount of ingredients below in the recipe card, which you can also print out.
In the Czech Republic, there are many variations of potato salad. Practically every homemaker has their own recipe. The one I am presenting here is tested in our family, contains basic ingredients, and is simple.
➜ Instructions with photos
STEP 1: Boil the potatoes in their skins and let them cool down completely, ideally overnight. Once cooled, peel them.
STEP 2: Boil eggs for 8 minutes, let them cool, and peel them. Allow the frozen peas to thaw.
STEP 3: Clean the carrots and cut them into 1-2 equal-sized pieces. Cook them in boiling water with a bit of salt and vinegar for about 5 minutes, then cool them quickly with cold water. The vegetables will be soft but not mushy.
STEP 4: Cut the potatoes, eggs, pickles, and carrots into cubes about ⅓ inch (0.8 cm) in size. Peel and finely chop the onion.
STEP 5: Put everything in a large bowl. Add mayonnaise, pickle juice, and yellow mustard. Season with salt and pepper and mix thoroughly.
MY TIP: Let the potato salad sit in the fridge for at least an hour before serving. Or make it a day ahead. It's always better the next day when all the flavors have a chance to blend!
Interested in Czech cuisine? Discover more authentic Czech food!
➜ Potato salad presentation
Potato salad is a typical side dish in Czech cuisine, usually served alongside fried breaded meat. Garnish the salad on the plate with a sprig of green parsley as a final touch.
➜ Storage
Store the potato salad covered in the fridge and eat it up within three days. The salad is not suitable for freezing, as the low temperatures will change its texture; it would be mushy if thawed.
➜ Cook's tips
- For the potato salad, choose potatoes of roughly the same size to be cooked evenly.
- Some Czech recipes call for adding celery or parsley root to the salad. If you have a chance to get these root veggies, boil them briefly, cut them into small cubes, and add some to the salad. Taste it to see how its taste changes.
➜ One helpful trick
When preparing potato salad, the Czechs often use a special slicer in the shape of a steel wheel to cut potatoes and soft vegetables. If you have the chance to buy one, don't hesitate to do so.
Working with this slicer will make your work very easy. It only costs a few bucks, and if cooking is your hobby, it's well worth the investment.
➜ Czech pronunciation
Curious how Czechs pronounce "bramborový salát"? I recorded a short audio clip to give you an idea! I'm a native speaker, so I guarantee an authentic Czech voice.
More Czech salads:
- Vlasský salat - ideal as a snack salad
- Deli salad with mayo - pochoutkovy salat
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!
📖 Recipe
Czech Potato Salad - Bramborový salát
Tap or hover to scale
Ingredients
- 2 pounds potatoes
- 2 medium carrots
- 1 medium onion
- ¾ cup green peas frozen
- 5 dill pickles
- 2 Tablespoons pickle juice
- 5 eggs hard-boiled
- 1 cup mayonnaise
- 1 Tablespoon yellow mustard
- 1 ½ teaspoon salt the exact amount of salt will depend on the type of mayonnaise used
- ½ teaspoon black pepper ground
Instructions
- Boil 2 pounds potatoes in their skins and let them cool completely, preferably overnight. Once cooled, peel them.
- Boil 5 eggs for 8 minutes, let them cool, and peel them.
- Allow ¾ cup green peas (frozen) to thaw.
- Peel 2 medium carrots and put them in boiling water with a bit of salt and vinegar for about 5 minutes, then cool them quickly with cold water. The vegetables will be soft but not mushy.
- Cut the potatoes, eggs, 5 dill pickles, and carrots into dices about ⅓ inch (0.8 cm) in size. Peel and finely chop 1 medium onion.
- Put everything in a large bowl. Add 1 cup mayonnaise, 2 Tablespoons pickle juice, and 1 Tablespoon yellow mustard. Season with 1 ½ teaspoon salt and ½ teaspoon black pepper and mix thoroughly.
Notes
- The basic recipe makes 6 portions as a side dish.
- Let the potato salad sit in the refrigerator for at least an hour before serving.
- SERVING: Potato salad is a typical side dish in Czech cuisine, usually served alongside fried breaded meat. Garnish the salad on the plate with a sprig of green parsley as a final touch.
- STORAGE: Store the potato salad covered in the refrigerator and consume it within three days. Do not freeze the salad, as the low temperatures will change its texture and make it mushy when thawed.
pz says
This salad is excellent! Thank you so much for the recipe!
Petra Kupská says
I thank you for your comment! This type of potato salad is one of the most festive dishes in the Czech Republic. Every time bramborový salát is served, I know it's a special day 🙂
Maria Greene says
great recipe. I don't use the onion. The mustard stops it being too sweet. I boil the eggs in salted water and then add diced carrot for a few minutes then the frozen peas for a few more. Saves a bit of time and dishes
Petra Kupská says
Thanks for sharing your tips! Love hearing about it.
Kelsey says
I have been trying to tap into my heritage more, my maternal grandmother was 100% Czech (Bohemian) and I figured the easiest way to start would be with food! This is the best potato salad I’ve ever had, and it’s simple to make. I paired it with schnitzel for Christmas and I’m making it again this weekend for a corned beef dinner. Thanks for sharing!
Petra Kupská says
Kelsey, thank you for your kind words and nice feedback! You are right; food is a perfect way to start discovering your Czech heritage. Food used to be more than just something to eat in the Czech Republic; it was a way for families to gather around the table and form strong bonds. Best wishes from Bohemia!
angela krueger says
I am making this for a holiday party this weekend. My mother was 100% Czech from the Pilsen region, but born in America. Her sister did the research that I have about where our ancestors came from who settled in Minnesota. I love the recipes and emails I get. Thank you, I am trying to get closer to my heritage also.
Anicka Cooklikeczechs.com says
Thank you for your comment, Angela, I appreciate your kind words. Hope you will enjoy the recipe - please let me know afterwards!
My best to you and your family.
Ron says
I appreciate all the work in giving a very detailed recipe explanation.
This salad looks terrific. Thank you.
kristena says
I do mine like this, minus the root vegetables. I will try this!
Petra Kupská says
Try it, and I'd love your feedback on how the potato salad tasted! Czechs use root vegetables quite a lot in cooking; vegetables like carrots or parsley are common and affordable in the shops here in the Czech Republic.
Crystal S. says
I was so happy to find your blog today. In 2007-2008, I lived in Sokolov for one year teaching English. Enjoying the local food was one of my favorite parts of living in your beautiful country. I loved bramborový salát, the rohliky sandwiches I would buy for lunch at my school, smažený sýr, and the exquisite Christmas cookies prepared by my friends' families. I have looked at many Czech recipes over the years, but always had trouble finding websites or books that seemed authentic. Your recipes remind me so much of my time in Czechia that I feel homesick! Thank you for starting to publish this wonderful resource. I can't wait to try some.
Petra Kupská says
Ahoj Crystal, thanks for the lovely message and for sharing your memories of the Czech Republic! I'm glad you enjoyed your time here. My kids also have native English speakers at school – both from the UK and the U.S. They are primarily young people and rotate after a year. Our kids love them; these teachers constantly enrich them with traditions from their country and tell them how life is elsewhere. I believe Czech cuisine is exciting, and thank you for confirming that. The dishes you listed are typical of Czech food. Moreover, you reminded me that we would soon start baking Christmas cookies, which Czech women make a month before Christmas 🙂 Sending warm greetings from Bohemia, Petra
Karen says
Hello,
I need to say a few things here. Where I live, in Canada, almost all the prepared ingredients plus the potatoes are different in taste. Call me a food snob, it's ok.
Pickles - big deal for me. Local pickles (both in Canada and the US) are salty and sour. Quite a different taste. Unless one has the luck to have a German or a Polish deli nearby, or makes their own, it is the salty/sour ones available only. Some supermarket chains can carry Polish of German pickles in their international food sections. (The sweet sliced pickles also sold here are not a substitute).
Mayonnaise. Here, salty. Just salty. Nothing like the sweet and sour creamy thing I was used to. I get mine from a Polish deli, imported from Poland (but just one kind, I find the others there salty as well).
Yellow mustard - again, salty and sour.
Potatoes - unless the variety "yukon gold" is commercially available in local stores, it's the white starchy things.
Parsley root? Good luck! I can't even get it here in regional farmer's markets.
Back home (CR) I learned to make the salad with some twists, for example, added peas, and sometimes celeriac (but no onions - my aunt used onions in hers). The vegetables would be cooked in water with the addition of vinegar or pickle brine to make them pleasantly 'navinulé' (acidulated).
The mayonnaise would be mixed with yogurt (my mother's attempt to reduce the calories...) and often, lemon juice would be added for extra zinginess.
Always better the next day!
Also, some people would cut the veggies really fine, about a cubic centimetre size for the potatoes (there exists the round frame with the wire mesh for pressing the potatoes through).
I know, it's a first world problem, but it is interesting how a few simple ingredients with the same name differ from region to region, in this case across the Atlantic, and how our taste buds are set in the initial impression of the food. There is no potato salad like mom's ;-)!
Petra Kupská says
Ahoj Karen,
First of all, my sincere thanks for your comment. Since I live in the Czech Republic, I don't know in detail the differences between Czech ingredients and those available in the USA, Canada, or other countries. I know that there are nuances, and I am grateful that you point them out from the side of someone who lives on the other side of the "pond" 🙂
In the year that I have been running this blog with Czech recipes, I have already gotten some feedback from my readers. They write to me with tips about flour or butter, for example. I have a big task ahead of me in the future: to incorporate this knowledge better into recipes so that those who cannot buy Czech ingredients can try them out.
Specifically, with potato salad, the Czechs are very inventive and use various ingredients. In our house, we put onions in the salad, and my parents used to add Gotha salami, a Czech specialty. My parents-in-law don't put mayonnaise in their salad at all, but vegetable oil does.
One thing I absolutely agree with: potato salad needs a few hours of rest after preparation, so it is often made the day before.
Thanks again for your helpful suggestions; I appreciate them.
I send greetings from Bohemia and have a wonderful Christmas! ????
Jane Simek says
Karen, I too live in Canada. I feel your pain. Lately, all the so called Polish pickles are made in India, with Indian spices and not a grain of sugar. I keep checking the European deli stores near me with no luck. But about twice a year, I am lucky enough to find MRAKOVIC Baby Pickles (product of North Macedonia) in my nearest NO FRILLS store. They actually have a free-standing chrome metal shelf, dedicated to the MRAKOVIC brand jars of various pickled vegetables. This week was my lucky day. The shelf was full. It included the Baby Pickles 750ml @ $4.69 each. I bought 12 jars. Since No Frills is owned by Loblaws, these Mrakovic Baby Pickles might be sold there as well. But in my city, the nearest Loblaws is 7 km from my house. So I don't shop there. BTW, the nutrition Facts shows 0g of sugar, but the list of ingredients does show sugar. These pickles are the closest to the "sweet and sour" taste that I remember from back home when I was a kid back in the 60's. Good luck finding them before they get sold out. I doubt that the smaller No Frills stores carry them.
BTW
Mayali says
Ahoj z Kanady! Many years ago I lived for several months with a Czech family just outside of Prague, and was thrilled to find your blog to help me recreate many of those typical homecooked meals I enjoyed so much! Thankfully, where I live in Canada, I have access to many of the products necessary for your lovely recipes. A question for you about what you call parsley root... Would a parsnip (pastinák) be a good choice for this? It has a stronger taste than celeriac, but appears more like what you have in your photo. Děkuji moc 🙂
Petra Kupská says
Ahoj Mayali, thank you for your lovely comment, and sorry for my late reply; I was on holiday with my family and not on the computer. About parsley root. I know it is sometimes a problem to get this root vegetable abroad in a regular store. I've read discussions of people living in the US and they said they sometimes substitute parsley for parsnip. To be honest, I've never tried it because parsley root is very common in the Czech Republic. In my opinion, nothing special will happen if you simply omit the parsley in the recipe. Have a wonderful summer!
Michele says
Parsley root is called parsnip in Australia. Available in every supermarket.
William Milan Uhlarik says
Ms. Michelle, I am a first generation American whose family is from Czechoslovakia. Parsnips and parsley roots are different in taste and size even though they look similar. In American markets parsnips are very commonplace; however, parsley roots are not usually not sold and hard to find unless one happens to live in a city with a neighborhood of large concentration recent immigrants from a Slavic country like the Czech or Slovak Republics, Poland, Ukraine, etc. Here in America, if I were to go to the produce section of a grocery store and ask for parsley roots, I would get a puzzled look, or the clerk might show me a bunch of parsnips not understanding they are not the same. When teaching friends in the US how to cook our native dishes that require parsley roots, I have to be especially careful to explain and show them they are totally different than parsnips which if used in error would ruin the recipe.
Dusan says
A great recipe!!!!....I just add the boiled celery, and parsley root cubes, little apple cubes, and the thick cut Bologna salami cut into thick squares (for carnivores.:-))))...) ...also add a little bit juice from pickles. This is my mom's potato salad and we (here in LA) blind taste it against a winner of the Czech Republic Championship in making potato salad that is organized in Mratin (a little town close to Prague)...So far mom's recipe has done very well. (Note.....apple cubes should be treated with a little bit of lemon juice to preserve their fresh color)...My potato salad "aging" is minimum one day in the fridge...so much better that way!
William Milan Uhlarik says
Pani Kupska, Vesele Vianoce a Stastny Novy Rok! I enjoyed reading your delicious Potato Salad Recipe which is very similar to how my mother and grandmother made it for our celebration of the traditional Slovenská Vigília, however, it was moister and creamier because they used a little more mayo and red potatoes for better texture. But I understand and appreciate the regional differences of food preparation of our shared heritage. In your picture of the plate of potato salad, I was especially interested in the type of sausage on the plate. It looks like what we would call smotanová klobása. Is that what it is, and do you have a recipe on how to make it because it is absolutely delicious, and I would love to make it. When I was younger and living in our old neighborhood in Chicago, we had numerous Czechoslovak born and raised butchers who made it. Unfortunately, they died years ago and the neighborhood where we grew up in and a lot like the shops, cafes, restaurants, butchers, bakers one would see in Bratislava or Praha is now a very distant memory and no more. Thanks for all you do to help us here in the US keep our cultural traditions and heritage alive and not forget our past. Boh ti žehnaj!
Peter Vodicka says
Hi Petra, I made your potato salad and it was delicious. My father was Czech and my Australian mother learned to make Czech style potato salad which was nearly identical to yours. Our family's favourite dish was Wiener Schnitzel with Czech potato salad. Perfect and wonderful memories! This recipe will once again become a staple.
Thanks,
Peter
Anicka Cooklikeczechs.com says
Ahoj Peter, thank you so much for your comment - I am glad the recipe was a success! Happy to hear that, potato salad is my favorite too 🙂
Greetings from the Czech Republic.
Nancy says
I found a grater on Amazon!
https://www.amazon.com/gp/aw/d/B094WX2M86/ref=sw_img_1?smid=A3KNA276I4LO97&psc=1
I hope this link works! I can’t wait to try it!
Carol W says
I used the basket from my air fryer! Can get a nice size one from Temu for less than $4.00
Nola-sue says
I get sooooo excited every time you post a new recipe!
This potato salad is so easy and delicious and so Czech!
Thank you from Nola,-sue in South Australia
Carol Lecian says
I love your blog and that you share your recipes. My grandparents were from the Czech Republic. My grandmother was a FANTASTIC cook but unfortunately, she never wrote down her recipes.
I learned a few from her ... potato salad being one. It was always on the table at Christmas-- something others fond peculiar because it's more of a Summer picnic food in the U.S. My grandmother's potato salad recipe incorporated potatoes, carrots, and the dill pickles. The potatoes and carrots were boiled together, both unpeeled, and as they cooled, you peeled the skins. She also used sour cream--not mayonnaise--and mustard. And black pepper was cracked over the top.
Thank you, again, for sharing your recipes.
Peter Vanicek says
Delicious and easy recipe to follow. It looks beautiful and has a wonderful taste.
Anicka Cooklikeczechs.com says
Thank you for your comment and feedback, Peter!
Amy says
I had to adjust some ingredients due to preferences/what I had on hand, but it turned out well! I love a little mustard in the potato salad but here in Turkey, people don’t usually eat it that way. I used vinegar instead of pickles/pickle juice, omitted the eggs and added green peas. Thank you for sharing your recipes!
Carol W says
I did not have any dill pickles, so I used celery instead (not celery root). I substituted white vinegar for the acidity of the pickle juice. Family loved it.
Next time I make it, I will be sure to have dill pickles in the house!
Anicka Cooklikeczechs.com says
Thank you for the comment, Carol. I am happy to hear your family liked the recipe - and you did a great job with the substitutions! 🙂
Greetings from the Czech Republic.
Marian says
My mother who was from Risuty always made a similar potato salad at Christmas and I make it now but mostly in the summer with a barbecue. We don’t use carrots or peas, and I add a bit of cider vinegar and celery seed.
My daughters and I love to make Czech food such as knedlik and zelli and milosti bozi and palacinki ( not sure of spelling!).
I am making vanilla crescents for Christmas and a cookie with ground hazelnuts, chocolate and spices…..my Mom called them bear paws.
Thanks and have a lovely Christmas.
From Southern Ontario, Canada
Mila Hofberg says
Perfect! That’s exactly how I make it all my life,especially na Vánoce s rybou, díky ❤️
Jane says
I use all your ingredients, with the exception of mustard. I also include a bit of shredded cooked root celery and fresh, peeled, shredded apple. And since we don't tolerate any type of raw onions, I boil finely chopped sweet onions in my smallest pot in a bit of vinegar for about 2 minutes on low heat, so they would not burn. The vinegar gives the salad a bit of sour flavor. And I always add fresh chopped flat leaf green parsley.
Carol says
This is an excellent recipe and I realized when I read this, that I would love to have it for my Christmas line up as well! This may sound odd but I do NOT want turkey, ham or any of the usual things. I found your recipe for sekanice several weeks ago and I know this is made for Easter but I have been wanting a really good recipe for stuffing to go with my meal and this sounds like it would be ideal and not a lot of fuss -but beautiful.So my line up is porchetta, turkey crown, sekanice, potato salad.Then I will figure out the extras after. So it is quite a diverse menu but when you consider all the different mixture of nationality in my background it is really very fitting that I try a combination of all this culture.I really look forward to ease of preparation since much will be made beforehand. I am so glad to know that I can make potato salad the day before!
Petra Kupská says
Your menu sounds absolutely delicious! I love that you’re combining different cultural traditions,sekanice and potato salad will make a perfect meal. Preparing the potato salad the day before really helps the flavors come together and also saves time.
Mia Svoboda says
That's exactly how I make it for many years.
Petra Kupská says
Great minds think alike! Sounds like a tried-and-true method.
Jane Simek says
In addition to all the ingredients that you have listed in your recipe, I also add the following:
1 large peeled and coarsely shredded apple (to add a bit of sweetness)
1 finely chopped celery stalk (to add a bit of crunchy texture and fiber)
1/2 finely chopped fresh red pepper (to add color and Vitamin C)
Before I add the finely chopped onion, I gently boil it in a small pot in a bit of white vinegar, just enough to cover the bottom of the pot. That is how my mother made it because I don't tolerate raw onions.
Petra Kupská says
It is a neat trick, gently boiling the onion in vinegar, a great way to keep the flavor without the sharpness.
Eva Friedner says
Interesting recipe. I'll have to try it. My mom's recipe is different but also very well received for years now and one doesn't have to be Czech to love it.
I make it with dill pickles, apples, onions, mustard, salt, pepper, mayonnaise, a bit of sugar, cider vinegar. My mom used to add salami, but I usually leave that out. Everything chopped very small. Yum! Mom came from Plana, Deshna, and Tabor. Regions may have different recipes.
Petra Kupská says
I love hearing everyone’s family variations, thanks for sharing your mom’s recipe! Different families mean different potato salads, and that’s not even mentioning the regional differences. 😄 If you insult someone’s potato salad, that’s a big no-no — everyone always thinks theirs is the best!
Milan Stepan says
Delicious!!! My favourite Vanocni dinner.
Petra Kupská says
That is great! 🙂
Holly says
Oh my goodness, your recipe is almost like mine. Except for the peas.
I’ve made the recipe for years. 40+
Everyone loves my potato salad!
Yum yum yum!
PS where can I get the potato wheel cutter? I searched Amazon and don’t see it. Thank you!
Petra Kupská says
Oh, that’s wonderful! Isn’t it funny how family recipes can be so similar? If you’ve been making it for 40+ years and everyone loves it, that says it all—yum indeed! As for the potato wheel cutter, I am sorry, but I actually don’t know where to get it. Mine is quite old, and I’ve had it for years. Thank you so much for your lovely message!
Lili says
Šťastný nový rok! I don't speak Czech - had to Google that! - but my late husband was Czech and I learned early in my marriage from a Czech friend how to make this wonderful potato salad. It was the first time I had ever tasted it and have been making it that way ever since. The only addition to her particular version was finely diced green pepper and capers, the latter of which really gives it a surprising "kick" ...!
Way back in the 1970s, my Polish-born grandmother, then in her late 80s was being cared for by my mom here in Alberta, Canada, where I live, so I took this potato salad to our Christmas table and Grandma just couldn't get enough of it. She had emigrated to Canada from Poland way back in the late 1800s, homesteading in the Canadian prairie province of Saskatchewan. I had spent many summers on that farm but Grandma never, in all the meals I had had at her table, made potato salad of any kind.
I visited my father's Polish ancestral home in Poland earlier this century - twice, I'm happy to say - and my newly discovered relatives of which I discovered I had many, had served up their version of potato salad. Everything was in fine dice and similar to the Czech version, but did not contain carrots or peas. Your recipe is one I make often, with or without capers (but mainly with!) and is a mainstay with any pork dish, especially schnitzel.
I've just joined your page, incidentally, and though I am quite senior myself now, I still cook from scratch and am enjoying your recipes. Wish I'd known of you in my earlier life - I'd have been able to make so many more Czech dishes. I love reading all the comments, as well - so informative - and it's wonderful to hear about all the cultural backgrounds and food, of course, is what knits us all together. Thank you so much!
Petra Kupská says
Thank you so much for sharing this beautiful story ❤️ Food has such a wonderful way of connecting generations, countries, and memories, and your story is a perfect example of that. I love the addition of green pepper and capers. It just proves that each family has it's own recipe of potato salad. 😀
I am so happy you’ve joined my page and that you’re enjoying the recipes. It means a lot to me, especially knowing you still cook from scratch and keep these traditions alive. Thank you for your kind words and for taking the time to write such a meaningful comment. ❤️
Petra
Jana says
I’ve made this potato salad for my vegan friends. I replaced mayonnaise with the plant based mayo and the eggs with finely chopped tofu. I’d say the taste was indistinguishable from the non-vegan version.
For the open sandwiches, I created a fake sliced egg by using round cut slices of tofu, staining them with mustard in the centre and decorating them with a sprinkle of sweet paprika. I also used vegan Quorn ham slices.
My friends loved this potato salad so much that they decided to make it a regular meal staple in their house.
My Grandma used to replace some of the potatoes with cooked white beans for a more nutritious potato salad and I remember it worked well too.