Potato salad three ways: How they make it at Lokál, Kuchyň and Café Savoy

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For the potato salad, every pro has his ultimate (inherited) recipe, but the ingredients are repeated Type A salad potatoes and mayonnaise made from good eggs. "The key is the mayonnaise and the pickle brine to complete the flavour. The basic recipe includes boiled potatoes, carrots and root parsley, possibly celery, and finely chopped onions. The pickles and eggs are cut into cubes the same size as the potatoes and root vegetables," explains František Skopec, creative chef at Ambiente. How to make potato salad according to Café Savoy, Kuchyň or Lokál?

Potato salad à la Café Savoy

At Café Savoy, potato salad is served with steaks and on sandwiches. To this day, it is still prepared as prescribed at the very beginning by the then chef Oldřich Sahajdák. "We couldn't do without potato salad and no one has dared to change the original recipe," says František Skopec, former chef of Café Savoy.

"Before I came to the Savoy, my dad was the king of potato salad for me, but he makes it just like we do. This classic includes potatoes, root vegetables, pickles, mayonnaise, mustard, salt, pepper and a pickle brine," he calculates.

Café Savoy

Café Savoy – busy cafe by day, relaxed restaurant by night. From morning to early afternoon, enjoy the bustle of a Viennese cafe, and in the evening settle into the slower pace of a refined dinner inspired by French cuisine, prepared by head chef Martin Čáslavka and his team. Every day, you'll be welcomed by the smell of fresh baking and pastries, which we prepare for you alongside Myšák confectionery.

Reserve your table online or by phone. Drop by our hatch, or find us at savoydomu.cz, where you can order breakfast, mains or desserts straight to your door.

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Ingredients:

• 10 medium potatoes, boiled type A or B
• 100 g celery
• 100 g carrots
• 5-7 pickled cucumbers
• 1 white onion, peeled
• 5 eggs
• 7 tablespoons mayonnaise
• 4 tablespoons full-fat mustard
• pickle brine to taste
• salt and pepper for seasoning

Procedure:

1. Boil the potatoes in their skins and peel them while still warm. Clean the celery and carrots, chop them and boil them in salted water.
2. Cut the potatoes into cubes - by hand or with a slicer. Finely chop the cucumber and onion.
3. Boil the eggs for 10 minutes, then peel and chop them in the same way as the potatoes.
4. Mix the cooled ingredients with the rest of the ingredients, season with lime, salt and pepper.
5. Cover the salad bowl with cling film and leave it in the fridge, ideally overnight.

Mohlo by
vás zajímat

Mohlo by vás zajímat

A Christmas special: Try the fish soup from Café Savoy

Salad straight from the Castle at Kuchyň

Potato salad is a staple on the menu at Kuchyň near Prague Castle. Guests can enjoy it for example with pork neck steak, served with cranberries and pickled cucumbers.

The sweet and sour brine plays an important role in the potato salad from Kuchyň - in addition to the potatoes and pickles, chef Marek Janouch gently simmers all the vegetables in it. Thanks to the acidic environment, the vegetables do not cook completely and remain pleasant to the taste.

Czech food, beer, and Prague in the palm of your hand

The dishes of palace kitchens and days gone by are making a return. Come to Kuchyň at Prague Castle, stop by the stove, and let them serve you what takes your fancy. Head chef Marek Janouch cooks according to the wisdom of old recipe books, rediscovering forgotten ingredients. On the terrace, you'll find carefully poured beer, and the city in the palm of your hand.

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Ingredients for 10 servings:

• 1½ kg of firm potatoes
• 250 g carrots
• 125 g celery
• 125 g parsley
• 100 g pickled cucumbers
• 40 g mustard (Our mustard)
• 350 g mayonnaise
• 150 ml cream
• salt and pepper for seasoning

For the sweet and sour brine:

• 160 g crystal sugar
• 25 g salt
• 330 ml vinegar
• 3 black peppercorns
• 2 balls of allspice
• 1 bay leaf
• 10 g white mustard

Procedure:

1. Boil the potatoes in the skin until tender. Once they have cooled, peel them.
2. Prepare a sweet and sour brine - mix sugar, salt, vinegar and all the spices in a litre of water. Let it come to the boil. Once the sugar has dissolved, remove the brine and leave it to cool.
3. Clean and cut the carrots, celery and parsley into roughly 8 mm cubes. Cook in the brine until semi-soft.
4. Cut the potatoes (you can use a slicer) and mix them with the vegetables.
5. Add the finely chopped pickles, mustard and mayonnaise. Soften with cream. Season with salt and pepper to taste.
6. Serve the salad immediately, but you can also leave it to rest for a day.

Classic from Lokál

You can enjoy your favourite Christmas Eve combination at Lokal any time, even in July. Potato salad with chicken or pork schnitzel is one of the regulars on the menu just like fried cheese.

Václav Kouba, executive chef at Lokál, is not averse to combining potatoes, root vegetables, pickles, eggs and mayonnaise. Not only the lemon adds a light acidity to the salad, but also the lure of the cucumbers, which also contributes to the smoothness. A little mustard will add a spicy tang.

Good beer and honest cooking

Lokál is a dream which came true – one of a Czech pub where regulars feel at home. In 2009 we opened Lokál Dlouháááá, and the others soon followed. Today we have nine locations – seven in Prague, one in Brno and another in Pilsen.
We serve beer that's fresh, right to the last sip, and real home cooking. Lokál is a place where good beer and honest food matter.

Come on in!

Ingredients for 10 servings:

• 1½ kg potatoes
• 150 g celery
• 150 g carrots
• 150 g pickled cucumbers + pickle juice
• 100 g onions, peeled
• 300 g mayonnaise
• 50 g full-fat mustard
• juice of 1 lemon
• 3 hard-boiled eggs
• salt and pepper

Procedure:

1. Boil the potatoes and let them cool completely. Then peel them and cut them into cubes.
2. Clean the root vegetables and boil them in salted water with a little cucumber liqueur. It will give the vegetables the right flavour.
3. Cut the cooked vegetables, onions and pickles into equal sized cubes, smaller than the potato ones.
4. Lightly salt and pepper the potatoes and mix with the vegetable mixture.
5. Add mayonnaise, mustard, lemon juice and mix. If the salad seems too stiff, add a little pickle brine.
6. Finally, add the diced eggs and mix everything together.
7. Leave the salad until the next day, it tastes even better.