How about a delicious salad with new potatoes? Discover the 5 secrets of the perfect summer salad

In Slovakia, it is a tradition that zemiakový salat is usually made with old potatoes and mayonnaise, as a necessary dish for Christmas or Easter. We’ll show you how to prepare the perfect potato salad – a can’t-miss appetizer at summer picnics, barbecues and garden parties!

1. Choose the right type of potato

The best potato for a summer salad is the one that retains its properties when cooked: a small, pink potato. It is low in starch and water, which means that it does not break down even when cooked and when mixed with other ingredients. They also have a thin skin that you don’t need to peel off – on the contrary, it is rich in nutrients.

2. The right way to cook potatoes

Who can complain about cooking zemiaky and salat? Verte alebo nie – this is important. The secret to cooking potatoes is to start cooking them in cold water. If you place potatoes directly next to hot water, the result will be uneven cooking, with the outside cooked and the inside uncooked. Place the washed (or chopped) potatoes in a pan and cover with cold water. Then turn off the heat and bring the water to a boil. When cooking, don’t forget to season with salt and pepper. They are safe when they can be pierced with a fork. After draining, place the zemiaky in the water bath. It is important for you to be healthy, try to have different habits.

Preparing potato salad
Source: iStock

3. Drain the raw onion before adding to the potato salad

If you like onions, but you don’t need to chop them, we will give you a simple recipe that even children will appreciate. Cut the onion into slices or cubes and leave it to soak in water for 10 minutes. Cut it, wipe it and add it to the food. Because of the wash, the taste of the onion will be less, but it is suitable for those who do not like the maturity of these vegetables. You can also use this trick to add onions to hamburgers or roast beef.

4. Vynecht otot – užite kysly nálev

The taste of vinegar is sometimes unpleasant in an annual potato salad. Instead kyslou oxaou, for example zo váraných hooriek. Especially the juice and fattening cucumber and dill and horseradish is interesting and salad. Pour them directly on the drained, boiled potatoes immediately after removing them from the ice bath. Be patient.

5. Add uhorky nakrajáné and kocky to your recipe

Like a winter salad, you can add cubed cucumbers to a summer salad. Don’t be afraid to add any seasonal vegetables to the salad. Summer salad with new potatoes can be served in hlávkového leaves or a delicious salad and garnished with tomatoes, peppers, shavings and fresh cucumbers and fresh herbs. Summer salad with new potatoes, eggs, cucumbers and radishes


  • 1 kg of small new potatoes
  • 1 cup mayonnaise dressing, light salad dressing, or white yogurt + 2 tablespoons mustard
  • 2 stonky celery, chopped
  • 1 large onion, chopped
  • ⅓ šálky should be cut to fry the onion
  • ½ teaspoon of salt
  • ¼ lyžičky coarse ground black root
  • 2 boiled eggs, chopped
  • 4 finely chopped fresh radishes
  • 1 to 2 tablespoons of skimmed milk or water with grated cucumber
  • black roots on the ground
  • vegetable salad to serve
  • tomatoes and paprika for decoration
Preparing potato salad
Source: iStock


Place the washed potatoes in a large pot, cover with enough water. Bring it to safety; reduce heat. Cover with dust for 15 to 20 minutes to allow it to be pierced with a fork. Drain and cool in cold water. Then cut the potatoes into quarters. Mix mayonnaise (yogurt), mustard, celery, onion, pickled cucumber, radishes, salt and a spoonful of roots. Add zemiaky a vejce, mix gently. Cover and refrigerate for 6 to 24 hours.

Before serving, add enough milk or a layer of fried onions to the salad to achieve the consistency you want. Dochutte roots and other herbs. Serve on salad greens decorated with seasonal greens. If you want a good or hot salad but you want to put it outside, don’t use mayonnaise, yogurt or milk. Try vínny vinegar infused with dochutený herbs.

Sabina Zavarská

Leave a Comment

Your email address will not be published. Required fields are marked *