Cold dishes
Chlebíčky with potato salad, ham and egg
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Open white-bread slices with a thin potato-salad layer and carefully arranged toppings. Czech variations are numerous; this home version combines cooked ham, egg, pickled cucumber and parsley. The potato salad is made as part of the recipe.
Timing
- Preparation and assembly: about 25 minutes, including about 10 minutes during boiling and cooling
- Cooking: about 15 minutes with vegetables and eggs in parallel
- Cooling: about 20 minutes
- Total time: about 50 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 510 kcal
- Protein
- ≈ 23.9 g
- Carbohydrates
- ≈ 57.6 g
- Fat
- ≈ 18.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Potato salad is calculated from its listed ingredients rather than counted again as a prepared salad. Veka uses a white-bread comparison. All ham, 100 g egg without shells and mayonnaise are included.
Quantity assumptions and ingredient mapping
- 300 g peeled waxy potatoes · ≈ 300.0 g · Assumed quantity / reference product
- 50 g peeled carrot · ≈ 50.0 g · Assumed quantity / reference product
- 50 g frozen peas · ≈ 50.0 g · Assumed quantity / reference product
- 60 g pickled cucumbers, including 20 g for topping · ≈ 60.0 g · Assumed quantity / reference product
- 60 g mayonnaise made with pasteurised eggs · ≈ 60.0 g · Assumed quantity / reference product
- 10 g medium-hot mustard · ≈ 10.0 g · Assumed quantity / reference product
- 320 g veka or soft white baguette · ≈ 320.0 g · Assumed quantity / reference product
- 160 g thinly sliced cooked ham · ≈ 160.0 g · Assumed quantity / reference product
- 2 medium eggs · ≈ 100.0 g · Assumed quantity / reference product
- 5 g parsley · ≈ 5.0 g · Assumed quantity / reference product
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g peeled waxy potatoes
- 50 g peeled carrot
- 50 g frozen peas
- 60 g pickled cucumbers, including 20 g for topping
- 60 g mayonnaise made with pasteurised eggs
- 10 g medium-hot mustard
- 3 g salt
- 1 g black pepper
- 320 g veka or soft white baguette
- 160 g thinly sliced cooked ham
- 2 medium eggs
- 5 g parsley
Instructions
- Dice potatoes evenly and carrot slightly smaller. Boil for about 10–12 minutes, adding peas for the final 3 minutes. Drain, let steam escape and cool on a shallow plate for about 20 minutes.
- Meanwhile hard-boil eggs for about 10 minutes, cool, peel and cut into eight wedges. Finely dice 40 g pickles and thinly slice the remaining 20 g.
- Mix cooled vegetables with diced pickles, mayonnaise, mustard, salt and pepper. Do not mix hot vegetables with mayonnaise. Cut veka diagonally into eight slices about 1.5 cm thick.
- Divide potato salad evenly over eight slices. Fold ham loosely on top and finish each with an egg wedge, pickle slices and a little parsley. Keep chilled until serving.
Tips
- Veka is a soft white loaf. Crusty baguette is an accessible substitute but has a firmer crust.
- Cheese, salami or peppers are other topping variations rather than extra required ingredients here.
