Simple and tasty Prague salad for the festive table – ingredients and step by step recipes with photos

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With the approach of the holidays, most housewives everywhere are looking for simple but interesting recipes for original holiday snacks, the main among which are all kinds of bright salads. The real decoration of the festive table can be a simple and tasty puff salad Prague, which is prepared on the basis of a win-win combination of boiled chicken and prunes, complemented by other components that make the dish tender and at the same time hearty, and seasoned with mayonnaise. The most interesting culinary recipes for delicious Prague salad are presented below..

How to make Prague salad

The recipe for a simple and tasty salad Prague is very easy, so it is ideal even for not the most experienced housewives. All that is needed is to properly prepare the necessary products, grind them in a certain way, lay them out in layers, and then soak in mayonnaise sauce, making it a thin cobweb. The taste of the dish turns out to be very rich, gentle and pleasant – this simple, but incredibly tasty and effective salad will surely please guests. In addition, the components for such an appetizer are inexpensive, so the Prague salad belongs to the category of budget.

Ingredient preparation

In order for your simple, uncomplicated salad to turn out to be incredibly tasty and beautiful, as in the pictures from culinary magazines, you need to properly prepare the products for it:

  1. To complete readiness in salted water with spices, boil meat or prepare another meat product, which will become the basis of this snack.
  2. Marinate onions in a simple marinade of salt, sugar, vinegar and water.
  3. Boil eggs, carrots, cool, peel. If the raw carrot is indicated in the recipe, then you just need to wash it well, and then finely cut the peel.
  4. Dip prunes for several minutes in boiling water to soften it a bit, make the taste of dried fruit more saturated, which will give the finished dish a piquant sweet taste.
  5. Prepare homemade mayonnaise or use the purchased mayonnaise sauce to soak appetizer layers.

Salad products Prague

Prague salad recipe with photo

The classic version of this simple but tasty dish involves a combination of several components, mandatory among which are chicken, boiled eggs, pickles, pickled onions and prunes. However, many housewives often modify the original recipe, complementing the usual taste of this simple snack with new ingredients or replacing some products with others. Each of the Prague salad variations turns out to be tasty, therefore it has a right to life. The most interesting of them in the form of step-by-step instructions with photos for you are described below.

Prague salad with puff prunes

  • Time: 34 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content: 236.5 kcal per 100 grams.
  • Purpose: for a snack.
  • Cuisine: Czech.
  • Difficulty: Easy.

The simplest and most common version of this dish is a Prague puff salad with chicken and prunes, which can be prepared not only for any holiday, but also be made a part of everyday home cooking. It is cooked quickly, but in the end it turns out to be very tasty, tender, but at the same time satisfying. You can serve the dish on small plates in portions, however, on the festive table, a large salad bowl with delicious colorful ruins under the sonorous name of Prague will look much better.


  • chicken fillet – 250 g;
  • chicken eggs – 3 pcs.;
  • onions – 2 pcs.;
  • carrots – 2 pcs.;
  • canned green peas – 170 g;
  • pickled cucumbers – 3 pcs.;
  • prunes – 90 g;
  • salt – 0.5 tsp;
  • sugar – 2 tsp;
  • vinegar – 2 tbsp. l .;
  • mayonnaise – 210 g.

Cooking method:

  1. Boil the chicken in salted water with your favorite spices until tender. Cool. Dice medium.
  2. Cut the two medium onions in half rings, fold into a deep plate. Mix vinegar, salt, sugar, send to the onion. Add enough water to completely cover the onion. Stir, leave for 15-20 minutes.
  3. Boil carrots and eggs, peel, grate in separate containers on a coarse grater.
  4. Dice cucumbers, squeeze out excess marinade.
  5. Cut prunes into 4 parts, pour boiling water for 5-6 minutes. Then flip it on a sieve so that the glass has excess liquid.
  6. Put meat cubes in the first layer, make a net of mayonnaise.
  7. Then spread the pickled onions, chopped cucumbers, cover with grated eggs, pour the mayonnaise again.
  8. Put the grated carrots on the next layer, on it – green peas and slices of prunes.
  9. Top the appetizer with mayonnaise net, decorate with greens.

Salad Prague with Prunes

With ham and mushrooms

  • Time: 10 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 254.8 kcal per 100 grams.
  • Purpose: for a snack.
  • Cuisine: European.
  • Difficulty: Easy.

To simplify the classic recipe a little and save time on its preparation, you can make a Prague salad with ham and mushrooms, and not with meat and prunes. The ingredients for this appetizer option are simple and affordable, often hosted in the refrigerator by many housewives, and do not yet require preliminary preparation, so such a tasty variation of the Prague Salad is ideal for treating guests who suddenly come.


  • pickled cucumbers – 2-3 pcs.;
  • ham – 230 g;
  • chicken eggs – 4 pcs.;
  • onions – 1 pc.;
  • carrots – 1 pc.;
  • fresh champignons – 250 g;
  • vegetable oil – 30 ml;
  • green peas – 85 g;
  • mayonnaise – 140 ml.

Cooking method:

  1. Wash mushrooms, dry, cut into thin slices. Send to a frying pan heated with vegetable oil, fry over medium heat until lightly browned.
  2. Then add onion, chopped in half rings, grated carrots on a coarse grater to the mushrooms. Continue cooking over moderate heat until vegetables are cooked..
  3. Chop the ham and cucumbers with a thin straw, rub the boiled eggs on a fine grater.
  4. Grease the bottom of the salad bowl with mayonnaise, put the ham on it – mushrooms with vegetables, then a cucumber layer. Spread with mayonnaise.
  5. Cover everything with grated eggs, make a mayonnaise net, sprinkle with green peas.

Prague salad with mushrooms and green peas

Salad Prague with sausage and cheese

  • Time: 14 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 241.3 kcal per 100 grams.
  • Purpose: for a snack.
  • Cuisine: Western European.
  • Difficulty: Easy.

Another interpretation of the famous fast-food appetizer is the simple and tasty Prague salad with sausage and cheese. For its preparation, you can take any kind of sausages, but an ordinary boiled potato is very harmoniously combined with other components. Cucumbers can be taken either fresh or pickled, cheese – hard or processed: it all depends on the available vegetables, as well as the gastronomic preferences of guests or household.


  • cooked sausage – 225 g;
  • salted cucumbers – 2-3 pcs.;
  • chicken eggs – 3 pcs.;
  • hard cheese – 180 g;
  • canned corn – 110 g;
  • mayonnaise – 115 g.

Cooking method:

  1. Boil eggs, peel, finely chop. Put on the bottom of a large flat plate, pour with mayonnaise.
  2. Rub the cucumbers on a coarse grater. Lay out the next layer.
  3. Sprinkle with corn, make mayonnaise net again.
  4. Cut the sausage into thin strips, place on top of the corn, spread with mayonnaise.
  5. Cover the top of the dish with grated cheese, garnish with sprigs of fresh herbs.

Salad Prague with grated cheese

With smoked sausage

  • Time: 12 minutes.
  • Servings Per Container: 7 Persons.
  • Calorie content: 239.6 kcal per 100 grams.
  • Purpose: for a snack, lunch, dinner.
  • Cuisine: Czech.
  • Difficulty: Easy.

Prague with smoked sausage turns out to be no less tasty, especially since the recipe for this salad is still as simple, even elementary. This version of the famous Prague snack is appreciated for the speed of preparation, because all the ingredients for it are simple and affordable. Prague with smoked sausage can always help out in a situation where guests are already on the doorstep or if, after a hard day’s work, you need to quickly feed your family a delicious dinner.


  • smoked sausage of any grade – 175 g;
  • processed cheese – 2 pcs.;
  • canned green peas – 120 g;
  • fresh cucumbers – 3 pcs.;
  • chicken eggs – 4 pcs.;
  • Beijing cabbage – 100 g;
  • fat sour cream – 80 g;
  • mustard – 25 g.

Cooking method:

  1. Hard-boiled eggs, clean after cooling, cut into a medium-sized cube.
  2. Cut sausage, cheese, cucumbers with the same cube.
  3. Chop cabbage into thin strips.
  4. Put all the ingredients on a large dish in separate piles, place sour cream mustard dressing in the middle.
  5. Sprinkle with canned peas. Connect all components before serving.

Salad with Peking Cabbage and Sausage

Prague salad with bell pepper

  • Time: 26 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content: 240.7 kcal per 100 grams.
  • Purpose: for a snack.
  • Cuisine: Western European.
  • Difficulty: Easy.

Prague salad with bell pepper turns out to be very tasty, which also refers to simple, light and quick snacks. Such a bright dish is best served in small salad bowls in portions, but if you cook for a large company, it would be advisable to use a detachable form to make a delicious cake salad, layering all the ingredients in layers and soaking them with mayonnaise spider web.


  • chicken fillet – 280 g;
  • pickles – 2 pcs.;
  • onion – 1 pc.;
  • chicken eggs – 4 pcs.;
  • Bulgarian pepper – 2 pcs.;
  • mayonnaise – 175 g.

Cooking method:

  1. Cut a large onion into half rings, marinate in a mixture of vinegar, salt, sugar and water.
  2. Boil chicken fillet, chop in large cubes.
  3. Boiled eggs, pickles and paprika cut into small cubes.
  4. Lay the salad in layers: chicken, onions, cucumbers, eggs, peppers. Pour in mayonnaise sauce.

Prague salad with bell pepper

With prunes and walnuts

  • Time: 16 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content: 257.2 kcal per 100 grams.
  • Purpose: for a snack.
  • Cuisine: Western European.
  • Difficulty: Easy.

Do you want to cook a light, but tasty and satisfying snack for the holiday table? Take on a simple Prague salad recipe with prunes and walnuts. Such an original dish will become not only a bright decoration of your festive glade, but will also pleasantly surprise guests with its rich meat taste, favorably complemented by a sweet note of prunes and crispy nut crumbs.


  • ham or boiled meat – 265 g;
  • hard cheese – 125 g;
  • chicken eggs – 4 pcs.;
  • prunes – 85 g;
  • walnuts – 100 g;
  • mayonnaise – 240 g.

Cooking method:

  1. Peel the nuts, chop into large crumbs, fry over low heat until light brown.
  2. Cut the meat product into strips, hard-boiled eggs and cheese, grate.
  3. Steam the prunes, cut into small pieces.
  4. Using a culinary ring, collect the salad, laying out the components in layers in the following sequence: meat, eggs, prunes, cheese.
  5. Coat each layer with plenty of mayonnaise. Top the salad with a thick layer of nut crumbs.

Salad in a bowl with walnuts

Salad Prague with chicken and apples

  • Time: 19 minutes.
  • Servings Per Container: 7 Persons.
  • Calorie content: 257.5 kcal per 100 grams.
  • Purpose: for a snack.
  • Cuisine: European.
  • Difficulty: medium.

You can add a light spicy sourness to a simple and tasty Prague salad by adding a couple of sweet and sour apples to the main ingredients. Such Prague has a bright rich taste, because the combination of ingredients in it is very harmonious, where each product favorably complements and emphasizes the taste of the rest. How to cook delicious Prague with chicken and apples, describes the following recipe.


  • chicken breast – 265 g;
  • fresh and salty cucumber – 1 pc.;
  • quail eggs – 8 pcs.;
  • processed cheese – 130 g;
  • sweet and sour apples – 2 pcs.;
  • lemon juice – 1.5 tsp;
  • mayonnaise – 170 g.

Cooking method:

  1. Cut the chicken breast into medium-sized cubes, fry in a small amount of vegetable oil over medium heat until cooked. Put pieces of meat on a paper towel to remove excess fat.
  2. Cut cucumbers and cream cheese into thin strips.
  3. Peel the apples, remove the seed boxes, cut the flesh into small cubes, sprinkle with lemon juice.
  4. Combine all components, season salad with mayonnaise, put in a deep salad bowl.
  5. Put boiled quail eggs, cut into halves, on top of Prague with chicken and apples, garnish with sprigs of dill.

Prague salad with mayonnaise

Prague with beans

  • Time: 38 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 249.2 kcal per 100 grams.
  • Purpose: for a snack.
  • Cuisine: Western European.
  • Difficulty: Easy.

A simple and tasty Prague salad can be prepared with canned beans – this protein-rich product will make the dish even more satisfying. It is better to replace prunes with dried apricots, which harmoniously fits into the flavor bouquet of the snack, without relieving its usual light sweetness. Prepare such a simple but tasty Prague for a family dinner or a festive table, and you can be sure: no guest will leave your culinary skills without a well-deserved compliment.


  • chicken fillet – 320 g;
  • carrots – 1 pc.;
  • canned beans – 210 g;
  • onion – 2 pcs.;
  • pickled cucumbers – 4 pcs.;
  • dried apricots – 135 g;
  • mayonnaise – 180 g.

Cooking method:

  1. Boil chicken fillet with salt and spices, cool, cut into medium-sized cubes.
  2. Cut the onion in half rings, marinate in a sugar-vinegar solution with a pinch of salt.
  3. Cucumber chopped into small cubes, grate raw carrots on a fine grater.
  4. Steamed dried apricots for several minutes, cut into long thin strips.
  5. Lay out the ingredients of Prague with beans in layers in the following order: meat, onions, beans, carrots, cucumbers.
  6. On top of each layer draw a thin mayonnaise spider web.
  7. Unfold the dried apricots straw on top of the salad. Send the finished dish for a while in the refrigerator.

Bean Salad

Beef Salad Recipe

  • Time: 26 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 253.9 kcal per 100 grams.
  • Purpose: for a snack.
  • Cuisine: Czech.
  • Difficulty: medium.

Meat salads are always popular, especially among men. The simple and tasty Prague salad in any interpretation includes some meat product, however, the option with beef deserves special attention. Juicy meat fried with onions in combination with pickled cucumber, sweet prunes and fragrant apple create an incredibly delicious composition. Beef salad is seasoned with mayonnaise, but to add spice and piquancy to such an original Prague, you can season the salad with mayonnaise sauce with mustard and lemon juice.


  • beef tenderloin – 420 g;
  • pickles – 4 pcs.;
  • onion – 2 pcs.;
  • sweet and sour apple – 1 pc.;
  • prunes – 120 g;
  • mayonnaise – 100 g;
  • mustard – 1 tbsp. l .;
  • lemon juice – 1 tbsp. l .;
  • vegetable oil – 35 ml.

Cooking method:

  1. Cut the beef into small pieces of a rectangular shape, put on a hot pan, pour in the oil. Fry the meat over high heat until cooked. Add salt and pepper to taste.
  2. Cut onions in half rings, send to fry the meat. Bring onion to softness and transparency..
  3. Transfer the prepared onion-meat mixture to a salad bowl, leave to cool.
  4. Cucumbers cut into strips. Peel the apple, remove the seeds, chop the pulp into cubes.
  5. Prepare a sauce of mayonnaise, lemon juice and mustard to coat layers.
  6. Steam the prunes, cut into strips. Put half of dried fruit on meat. Dressing with sauce.
  7. Then spread the cucumbers and apple cubes cut into strips, brush with sauce again.
  8. Top of Prague with beef, cover with the second part of prunes, decorate to your liking.

Pea Salad with Prunes

The secrets of cooking a delicious dish – chefs tips

In order for your simple and tasty Prague salad to have high taste and satisfy the requirements of even the most picky guests, remember some secrets of experienced chefs:

  • If you use boiled meat as a meat base to make it tasty and juicy, cook the product on high heat, neglecting the taste of the broth.
  • Cucumbers for Prague take moderately salty, but not sour. If you do not want your simple salad to float on the table before the guests arrive, do not forget to squeeze the shredded vegetables well before forming a separate layer of snacks from them.
  • Pay special attention to onions – correctly pickled, it will make the appetizer even more delicious, so keep these proportions: for 2-3 onions, take half a teaspoon of salt, two teaspoons of sugar and two tablespoons of vinegar.
  • If there is not much time for pickling onions, pour spices and boiling water along with spices, this technique will help to quickly relieve the vegetable of bitterness and acquire a sour-sweet taste familiar to the finished product.
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