Battle of the Potato Salads: Czech Potato Salad vs. Vinaigrette Potato Salad

When my husband told me that he didn’t care for the Czech style potato salad that my family makes, 1) I was shocked that I’ve never heard this before considering we’ve been together for 10 years, and 2) how can you not like the potato salad?! It’s so good! His friend did confirm that it was strange to have peas and carrots in a potato salad, which didn’t occur to me as strange considering that’s how I’ve always had it. 

 

So, since we were having our friends over for a BBQ this weekend, I decided to have a ‘battle of the potato salads’ and let our guests decided which on was better. Here are the two contenders: Czech Potato Salad and a Vinaigrette Potato Salad. Let the battle begin. 

 

I recommend making the salad a day before to let the flavors blend overnight.

 

Czech Potato Salad vs. Vinaigrette Potato Salad

Czech Potato Salad

3 large Yukon Gold potatoes
2 large carrots, diced
½ cup frozen peas
2 celery stalks, diced
1small yellow onion, minced
2 green onion sprigs, diced
2 large pickles, diced
2 Tbsp minced fresh parsley

Dressing:

¾ cup mayo
2 tsp Dijon mustard
1 tsp sugar
2 Tbsp pickle juice
Salt and pepper, to taste

In a large pot of salted water, boil potatoes whole until skins break and they are fork tender. Drain and set aside until cool enough to handle. Peel skins and cut into cubes. Add potatoes into a large bowl.

While potatoes are cooling, dice carrots and place in a small pot of boiling salted water. Add peas and cook until carrots are fork tender, about 5 minutes. Drain and add to large bowl. Add remaining ingredients.

In a small bowl, combine ingredients for dressing. Whisk together until combined. Add to potatoes and veggies. Gently toss with dressing. Cover and refrigerate overnight.

Vinaigrette Potato Salad

3 large Yukon Gold potatoes
5 strips of bacon
3 green onion sprigs, diced
½ small red onion, finely minced
2 Tbsp minced fresh parsley
2 celery stalks, diced
3 hardboiled eggs, roughly chopped
Salt and pepper, to taste
Champagne vinaigrette (store bought)

In a large pot of salted water, boil potatoes whole until skins break and they are fork tender. Drain and set aside until cool enough to handle. Peel skins and cut into cubes. Add potatoes into a large bowl.

While potatoes are cooling, cook bacon in a frying pan until crispy. Remove bacon from pan onto a paper towel lined plate to soak up extra grease. Once cooled, roughly chop and add to bowl. Add remaining ingredients to bowl. Mix together. Add the eggs last, gently folding in with dressing. Cover and refrigerate overnight.