Name: Potato salad according to a traditional recipe: the best we've tried so far
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1–1.2 kg potatoes; 5 eggs; 2 small or 1 medium can of peas with carrots; ½ jar of pickled cucumbers (approx. 8–9 pcs); 1 tablespoon of full-fat mustard; Mayonnaise to taste; 1–2 tablespoons of vinegar (optional); Pickle brine as needed; Salt and ground black pepper to taste

Potato salad according to a traditional recipe: the best we've tried so far

Potato salad according to a traditional recipe: the best we've tried so far recept

Easy to prepare
6 portions
45 minutes

Jan, 16. 12. 2025

This potato salad is exactly the one that tastes like grandma’s – creamy, perfectly seasoned and ideal not only with fried carp, but also as a standalone dish. The combination of boiled potatoes, eggs, pickled cucumbers and peas with carrots creates a harmony of flavors that never disappoints. The recipe is simple and proven, ideal for everyday cooking as well as festive occasions.

For 6 portions

Ingredients

1–1.2 kg potatoes
5 eggs
2 small or 1 medium can of peas with carrots
½ jar of pickled cucumbers (approx. 8–9 pcs)
1 tablespoon of full-fat mustard
Mayonnaise to taste
1–2 tablespoons of vinegar (optional)
Pickle brine as needed
Salt and ground black pepper to taste

Preparation procedure

Preparation of potatoes and eggs: Cook the potatoes in their skins until tender, let cool, peel and cut into smaller cubes. Boil the eggs hard (about 10 minutes), cool under cold water, peel and also cut into pieces.
Preparation of the vegetables: Drain the liquid from the can and, if necessary, chop the carrot into smaller pieces. Chop the pickles into small cubes.
Mixing the salad: In a bowl, combine the potatoes, eggs, peas with carrots and pickled cucumbers. Add the mustard, mayonnaise and a little of the pickle liquid, which will lend the salad a subtle acidity and moisture.
Seasoning: Season with salt and pepper and add vinegar to taste. Mix everything thoroughly so the ingredients combine evenly.
Let rest: Before serving, refrigerate the salad for at least 1 hour to allow the flavors to meld nicely.

Total preparation time

45 minutes (including cooking and cooling)

Number of servings

6–8 servings

Conclusion

This homemade potato salad is proof that simplicity is powerful. It combines traditional flavor, a creamy texture and the freshness of the ingredients. It’s great with fried schnitzels, carp or as a light dinner. If you leave it in the fridge overnight, it will be even tastier the next day.