How is Vlašský salát typically served?

Vlašský salát Vlašák is a very versatile Czech Deli Salad. Its most famous and common use is as a spread to prepare traditional Czech open-faced sandwiches called "chlebíčky". However, it is also very delicious when used as a spread in any other kind of sandwich. Additionally, it works great as a dip served with any kind of chips.

Recipes

Vlašský Salát Vlašák – Czech Deli Salad

Vlašský salát, or Vlašák, as we affectionately call it, is the most famous Czech Deli salad. It's a staple in our cuisine, most often used as the base for our traditional open-faced sandwiches called "chlebíčky". It's also incredibly delicious as a spread in any other kind of sandwich and even works great as a dip with chips. While many home cooks and deli chefs create their own unique versions , today, after more than two decades spent in the kitchen, I am so excited to bring you my very own secret recipe for my popular Vlašák. This is a recipe I've perfected over the years, and I'm sure you will love it.

Tom the Chef Founder

Published:
May 13, 2025

Before You Start

Let’s talk about important parts of the recipe before you start…

My Secret Recipe for Vlašák, the King of Czech Deli Salads

Hello, I’m Tom Slepicka, and I’m about to share a recipe that is truly a piece of my culinary history: my recipe for Vlašský Salát Vlašák – Czech Deli Salad. This is, without a doubt, the most famous deli salad in Czech cuisine. If you’ve ever enjoyed one of our iconic open-faced sandwiches, known as chlebíčky, you’ve tasted the magic of Vlašák. While personal taste and preferences matter most when preparing any deli salad , this is the secret recipe I have developed and perfected over two decades in professional kitchens. It’s a beautifully balanced potato salad with carrots, peas, onion, and dill pickles, all brought together in a creamy mayonnaise dressing. It’s perfect as a spread or even as a dip with your favorite chips. Let’s get started!

The Vegetable Base: Prepping the Potatoes, Carrots, and Peas

The foundation of a great Vlašský salát is the proper preparation of the vegetables. For this recipe, I use one medium potato and one medium carrot. The amounts don’t need to be exact; an approximate amount will be sufficient. I start by rinsing the potato and carrot under cold water. Then, you have the option to either peel them or leave them unpeeled, as you wish. The next step is to dice both the potato and carrot into uniform dice of about 3/8 of an inch. This uniform size is important for ensuring they cook evenly and have a pleasant texture in the final deli salad recipe. The peas are added later in the cooking process.

The Perfect Cooking Technique for the Vegetables

Once the potatoes and carrots are diced, I place them together into a pot and fill it with water to about 1 inch above the level of the vegetables. I cover the pot with a lid, place it on a high-heat burner, and bring the water to a boil. As soon as it boils, I lower the heat to medium and let the vegetables boil until they are fully cooked, which usually takes about 12 to 15 minutes. The best way to check for doneness is to take one of the potato pieces out and taste it. Once the potatoes and carrots are tender, I add ¾ cup of frozen peas directly to the pot. They only need to cook for an additional 30 seconds, which is enough time to cook even frozen peas perfectly.

The Crucial Cooling Step

This next step is one of the most important for achieving the right consistency for your Vlašák. After the vegetables are cooked, you must immediately drain the hot water by pouring everything through a colander. Then, I spread the hot vegetables out on a medium-sized baking sheet to cool down completely. Spreading them out in a single layer allows the steam to escape and helps them cool much faster, which stops the cooking process and prevents them from becoming mushy. You must wait until the vegetables are fully cooled before placing them into a medium mixing bowl for the final phase. Mixing them while they are still warm would cause the mayonnaise to separate and would negatively affect the texture of the Czech Deli Salad.

The Flavor Powerhouses: Dill Pickles and Onion

What gives Vlašský salát its signature tangy and savory flavor are the dill pickles and onion. For my recipe, I use ¾ cup of diced dill pickles and about half of a medium onion that has been peeled and finely chopped. It’s important to reserve the liquid from the dill pickles when you are dicing them, as we will use it in the dressing. The amount of onion you use can be adjusted based on your personal preference, as taste matters most in deli salads. These ingredients are added directly to the mixing bowl with the completely cooled potatoes, carrots, and peas.

Bringing It All Together: The Final Phase

Now we are in the final phase of preparation for the Vlašský Salát Vlašák. To the mixing bowl containing our cooled vegetables, pickles, and onion, I add the remaining ingredients for the dressing. This includes 2 tablespoons of the juice from the dill pickles, 1 ¼ cup of mayonnaise, ½ teaspoon of salt, and ¼ teaspoon of ground pepper—ideally freshly ground. Using a silicone spatula, I then thoroughly but gently fold everything together until all the ingredients are well combined and coated in the creamy dressing. At this point, I always taste the salad and add more salt and pepper if needed to suit my taste.

The Secret to the Best Flavor: Let It Rest!

This final instruction is perhaps the most important secret to making a truly authentic and delicious Vlašský salát. For the absolute best result, you must refrigerate the finished salad overnight. While you can certainly eat it right away, letting it rest in the refrigerator allows all of the ingredients to nicely combine and the flavors to meld together beautifully. The potatoes and carrots will absorb the tangy flavors from the pickles and dressing, and the entire salad will develop a much deeper and more cohesive taste. This resting period transforms it from a simple mixture of ingredients into a true Czech Deli Salad.

Recipe

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