Brambory na salát: jak je správně uvařit a použít

When you think of brambory na salát, vařené brambory určené k chladné příloze, obvykle s ocetem, olejem a bylinkami. Also known as bramborový salát, it is one of the most reliable side dishes in Czech homes, especially during summer gatherings or weekend lunches. The trick isn’t just boiling them—it’s doing it right so they hold their shape, stay firm, and don’t turn into mush when mixed with dressing.

Not all potatoes are created equal. For salads, you want mladé brambory, tenké kůrky, nízký obsah škrobu, který neumožňuje bramborám rozpadnout se při vaření. Varieties like ‘Bintje’ or ‘Charlotte’ work best—they stay firm even after boiling. Avoid floury types like ‘Russet’; they’ll fall apart before you even get to the dressing. The key is to cook them whole, with skin on, in salted water. Boil for 15–20 minutes, depending on size. Test with a fork: it should slide in easily but not crush the potato. Overcooking is the number one mistake—once they’re too soft, they turn into paste.

After boiling, cool them under cold running water. This stops the cooking process and helps the skin stay tight. You can peel them while still slightly warm—easier than when fully cold. Some people skip peeling altogether; the skin adds texture and nutrients. When mixing into a salad, use a light hand. Combine with diced onions, pickled cucumbers, a splash of vinegar, olive oil, and fresh dill. Add boiled eggs or a sprinkle of paprika if you like. It’s not fancy, but it’s satisfying. And it pairs perfectly with grilled meats, sausages, or even just a slice of dark bread.

Don’t forget: the best brambory na salát aren’t made the day before. They taste best within 24 hours, when the flavors are fresh but not drowned in liquid. If you’re making them ahead, store them separately from the dressing until serving. This keeps them from getting soggy and maintains that crisp bite.

You’ll find these potatoes in many of the posts below—not just as a standalone side, but as part of bigger meals. From quick lunches to family dinners, they show up in recipes that value simplicity and taste over complexity. Whether you’re looking for how to cook them perfectly, what to serve them with, or how to save money by using them wisely, you’ll find practical answers here. No fluff. Just real tips from people who make this every week.