Czech Potato Salad – Bramborový salát

czech potato salad recipe bramborový salát

Czech Potato Salad – Bramborový salát

Czech classic potato salad is made with boiled potatoes, eggs, vegetables, dill pickles, and mayonnaise. In addition to salt and pepper, pickle juice and yellow mustard are mixed into the salad.

Course Salad

Cuisine Czech

Keyword Czech side dishes, Potato recipes

Prep Time 20

Resting Time 1

Total Time 1 20

Servings

Calories 463kcal

Author Petra Kupská

Ingredients

2 pounds potatoes (900 g)
2 carrots mid-size
1 onion smaller
¾ cup green peas frozen
5 dill pickles smaller
2 Tablespoons pickle juice
5 eggs hard-boiled
1 cup mayonnaise (230 g)
1 Tablespoon yellow mustard
1 and ½ teaspoon salt the exact amount of salt will depend on the type of mayonnaise used
½ teaspoon black pepper ground

Instructions

Boil the potatoes in their skins and let them cool down completely, ideally overnight. Once cooled, peel them.
Boil eggs for 8 minutes, let them cool, and peel them.
Allow the frozen peas to thaw.
Clean the carrots and cut them into 1-2 equal-sized pieces. Cook them in boiling water with a bit of salt and vinegar for about 5 minutes, then cool them quickly with cold water. The vegetables will be soft but not mushy.
Cut the potatoes, eggs, pickles, and carrots into cubes about ⅓ inch (0.8 cm) in size. Peel and finely chop the onion.
Put everything in a large bowl. Add mayonnaise, pickle juice, and yellow mustard. Season with salt and pepper and mix thoroughly.

Notes

Makes 6 portions as a side dish.
Let the potato salad sit in the fridge for at least an hour before serving.
SERVING: Potato salad is a typical side dish in Czech cuisine, usually served alongside fried breaded meat. Garnish the salad on the plate with a sprig of green parsley as a final touch.
STORAGE: Store the potato salad covered in the fridge and eat it up within three days. The salad is not suitable for freezing, as the low temperatures will change its texture; it would be mushy if thawed.

Nutrition