Czech name: Letní bramborový salát bez majonézy

Written by Tereza Brozova

Fried fish and potato salad with mayonnaise, you may know this combination as a traditional Czech Christmas dish. But what to do, if you would like to eat something similar for example in the summer? Would anybody care for mayonnaise when there is hot weather? You can try a light version of this traditional salad which tastes really best when it sits overnight.


4-5 medium potatoes
3 hard-boiled eggs
2 celery stalks
3-4 carrots
2-3 pickles
1 tsp finely chopped onion or to taste
salt and ground black pepper to taste
1/4 cup olive oil
2 Tbs red wine vinegar
1 Tbs Dijon mustard
freshly chopped parsley or chives


Boil whole, unpeeled potatoes, carrots  and celery the day before and let sit overnight. The next day hard boil eggs. Peel and cut the potatoes into small cubes and do the same with the eggs. Also peel the carrots and dice both the carrots and the celery. Put all into a large bowl. Then add the finely diced raw onion and pickles. In a separate small bowl, mix the mustard, vinegar and olive oil and then add it to the vegetables. Salt and pepper to taste and garnish the salad with fresh parsley or chives.