Bramborový Salát – Czech Potato Salad

  • Author: Jenne Kopalek
  • Prep Time: 1 hours
  • Cook Time: 1 hours
  • Total Time: 2 hours
  • Yield: 6 Servings 1x


Tasty potatoes, carrots, peas and spices make up this Czech potato salad.



  • 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 (that’s up to your preference)
  • 2 tablespoons lemon juice
  • 5 pieces whole black pepper
  • 3 pieces whole allspice
  • 2 bay leaves
  • ½ teaspoon thyme


  1. Boil potatoes with the skin on. Boil eggs for about 10 minutes. When eggs are done add them too cool water and let sit 5 to 10 minutes. This will help make the peeling easier.
  2. Cook carrots and celery in salted water with whole black pepper; about five pieces. Also add 3 pieces of allspice whole, two bay leaves, and ½ teaspoon of thyme. Boil vegetables until done but still firm.
  3. Let the potatoes, eggs, and vegetables completely cool down. Peel potatoes and eggs. Dice in to small pieces the eggs, potatoes, carrots, and celery. Finely chop onion and pickles.
  4. Gently mix all ingredients including the peas together gradually adding in the salt, pepper, lemon juice, and Worcestershire sauce. Fold in mayonnaise. Refrigerate for a few hours but tastes best if made the night before.

  • Category: Side Dish
  • Cuisine: Czech
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