Czech-Style Potato Salad (Bramborový salát)

This traditional Czech potato salad is different from North American versions. The potatoes hold their shape, there are just as many vegetables as potatoes, and the flavour is driven by sweet-and-sour gherkin pickles—not sugar or mustard. It’s a versatile, crowd-pleasing dish that’s ideal for holidays, gatherings, or anytime you want something deeply flavourful without spending hours in the kitchen.

It's perfect alongside schnitzel, fish, excellent with smoked meats, or refreshing on a hot summer day.

Print Recipe

Prep Time 20

Cook Time 3

Resting time 1

Total Time 1 23

Servings: 6 servings

Course: Salad

Cuisine: Czech

Ingredients Method Notes

Ingredients

2 cans diced white potatoes, drained
1 celery stalk, finely diced
1 small yellow onion, finely diced (or half of a larger one)
1 can peas and carrots, drained very well (excess liquid will ruin the texture)
4 large gherkin pickles, finely diced,
2 hard-boiled eggs, cooled and diced
1 cup Hellmann’s mayonnaise
Salt and pepper, to taste to taste

Method

Blanch the potatoes:

Bring a pot of water to a boil. Add the drained canned potatoes and blanch for 3 minutes. The potatoes should be soft but not mushy.
Drain the potatoes immediately and run them under cold water to stop the cooking process.
Let them drain thoroughly.

Prepare the salad:

Finely dice the celery, onion, and pickles, eggs. Texture matters—everything should be small and evenly cut so the salad feels cohesive, not chunky.
In a large bowl, combine gently with a wooden spoon.
Gently mix the potatoes with the celery, onion, eggs, pickles.
Fold in 1 cup of mayonnaise, just until everything is lightly coated.
Gently fold in the peas and carrots.
Add salt and pepper to taste. The pickles provide most of the acidity, so season carefully.
If you want more pickle flavour, you can either add more pickles, or simply add up to 2 tablespoons of pickle juice to the salad.

Notes

The pickles are essential—their sweet-and-sour flavour is the base of this salad. For best results, use large gherkins.
You can cook and cube your own potatoes if you prefer, but canned potatoes save time and, most importantly, help maintain consistent texture. The flavour of the salad won’t change—canned or fresh potatoes taste the same in this recipe.
Use a savoury, non-sweet mayonnaise (Hellmann’s is ideal). The recipe calls for 1 cup, but if you’re worried about the amount, start with ½ cup and add more as needed. The salad should be creamy, but not soupy.
This salad needs to sit for a minimum of one hour before serving so the flavours can meld together. Ideally, let it rest overnight—perfect for making ahead for any event or gathering. If letting it sit overnight, be aware that the potatoes will absorb some of the mayonnaise, so you may need to fold in a little extra the next day to restore creaminess.
This recipe is completely flexible. Add more vegetables or less, depending on your taste. Dice in some ham or smoked meat if you like—these additions are delicious. The versatility of this salad is part of what makes it so fantastic.

Czech-Style Potato Salad (Bramborový salát)