Dinner

Bramborový Salát – Czech Potato Salad Recipe

Name: Bramborový Salát – Czech Potato Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Czech
Ingredients: 5 large russet potatoes (with skin); 1 white onion, finely chopped; 2 sticks celery; 2 carrots; 3 hard boiled eggs; 5 baby pickles, finely chopped; 2 oz frozen peas; 5 whole black pepper pieces; 3 whole allspice pieces; 2 bay leaves; ½ teaspoon dried thyme; Salt, to taste; Black pepper, to taste; 1 tablespoon Worcestershire sauce; 4 tablespoons mayonnaise (adjust to preference); 2 tablespoons lemon juice

ByEthan Lark October 30, 2025October 30, 2025

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Introduction

Bramborový Salát, or Czech Potato Salad, is a beloved traditional dish perfect for gatherings and holidays. This creamy, flavorful salad combines tender potatoes, crunchy vegetables, and a tangy dressing that’s sure to please any palate.

A white round bowl filled with creamy potato salad that has chunks of white potatoes, small pieces of orange carrots, and green peas, sitting in white parchment paper inside a red basket with a black metal bottom; behind the bowl, there is a sesame seed bun sandwich with visible layers of sliced red onion rings and grilled brown meat, along with a whole green pickle placed beside the sandwich, all on a white marbled surface and a red blurred background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large potatoes (regular brown russet potatoes)
1 white onion
2 sticks of celery
2 carrots
3 hard boiled eggs
5 baby pickles
2 oz frozen peas
1 tablespoon Worcestershire sauce
4 tablespoons or more of mayonnaise (adjust to preference)
2 tablespoons lemon juice
5 pieces whole black pepper
3 pieces whole allspice
2 bay leaves
½ teaspoon thyme

Instructions

Step 1: Boil the potatoes with their skins on until tender. Simultaneously, boil the eggs for about 10 minutes. Once cooked, transfer eggs to cool water and let sit for 5 to 10 minutes to make peeling easier.
Step 2: In salted water, cook the carrots and celery along with whole black peppercorns, whole allspice, bay leaves, and thyme. Boil until the vegetables are cooked but still firm.
Step 3: Allow the potatoes, eggs, and vegetables to cool completely. Peel the potatoes and eggs, then dice the eggs, potatoes, carrots, and celery into small pieces. Finely chop the onion and baby pickles.
Step 4: Gently mix all the diced ingredients together, including the peas. Gradually add salt, pepper, lemon juice, and Worcestershire sauce. Finally, fold in the mayonnaise until the salad is evenly coated.
Step 5: Refrigerate the salad for a few hours to meld the flavors. It tastes best if prepared the night before serving.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture and slightly buttery flavor.
Add a touch of Dijon mustard to the dressing for extra tang.
For a vegetarian version, ensure Worcestershire sauce is vegetarian or substitute with soy sauce.
Chill the salad well before serving to let the flavors develop fully.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir. Reheat is not recommended as the salad is best enjoyed cold or at room temperature.