Christmas potato salad with mayo and vegetables

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1. Cook the potatoes

   Wash the potatoes thoroughly, place them in a pot, cover with cold water, and add salt. Boil them in their skins for 25–30 minutes, until a knife slides in easily but they are not falling apart. Drain and let cool.

2. Cook the vegetables and eggs

   Peel the carrots, parsley root, and celery root and cook them whole in salted water until tender. Remove the carrots and parsley root first, then remove the celery root when it is easily pierced with a fork. Hard-boil the eggs for 10 minutes, cool them in cold water, and peel.

3. Chop the ingredients

   Peel the cooled potatoes and cut them into cubes about 1 cm across. Cut the carrots, parsley root, and celery root into cubes the same size. Dice the pickles and eggs into smaller pieces and finely chop the onion.

4. Make the dressing

   In a bowl, stir together the mayonnaise, mustard, pickle brine, salt, and ground black pepper until smooth.

5. Mix the salad

   Pour the dressing over the vegetables and gently mix the salad with a wooden spoon, taking care not to crush the potatoes. Taste and add more salt as needed or another tablespoon of pickle brine.

6. Chill the salad

   Cover the salad and refrigerate for 2 hours to let the flavors blend. Gently stir once more before serving.

Tip: Feel free to make the salad the day before Christmas Eve; it tastes even better after a night in the refrigerator. If it thickens, thin it with a tablespoon of pickle brine rather than more mayonnaise.

This recipe was translated from the Slovak original: Vianočný zemiakový šalát s majonézou a zeleninou