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The Hirshon Latvian Potato Salad - Rasols

The Hirshon Latvian Potato Salad – Rasols


Ingredients

Scale
  • 6 Yukon Gold potatoes
  • 4 eggs
  • 2 pickled eggs (optional – if unavailable, use regular eggs)
  • 4 Polish-style pickles
  • 1 Asian cucumber or 2 small fresh cukes, seeds removed
  • 1 Granny Smith apple, peeled and cored and kept in acidulated water (water with a bit of lemon juice or vinegar in it to prevent browning)
  • ***
  • Approximately ½ cup pickled carrots – made from:
  • 1 pound carrots, cut into 3 ½– by ⅓-inch sticks
  • 1 ¼ cups water
  • 1 cup cider vinegar
  • ¼ cup sugar
  • 2 garlic cloves, lightly crushed
  • 1 ½ tablespoons dill seeds
  • 1 ½ tablespoons salt
  • ***
  • Salad dressing ingredients:
  • 3 large dollops mayonaise (Russian-style preferred, or use Duke’s or Best Foods/Hellman’s, if possible)
  • 2 large dollops Smetana (sour cream if unavailable)
  • 2 teaspoons Russian mustard (Mother-in-Law style, VERY sharp)
  • 2 teaspoons Cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly-ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons white horseradish from the bottle
  • 1 tiny dash Riga Black Balsam-brand bitters (VERY optional)
  • 1 teaspoon minced fresh dill (optional)
  • 1 teaspoon minced scallion (optional)
  • 1 teaspoon minced garlic (optional)
  • minced Dill and minced celery leaves for garnish

Instructions

  1. For the pickled carrots:
  2. Blanch peeled carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
  3. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
  4. Carrots keep, chilled in an airtight container, 1 month.
  5. Boil potatoes until fairly soft (but not until they are falling apart). Hard boil eggs. Remove skins from potatoes, and shells from eggs. Dice into fairly large chunks (about ½ inch (1 – 1.5 cm) in diameter). Dice other ingredients into smaller pieces. Put all diced ingredients into a very large bowl.
  6. Make salad dressing. Start with smaller amounts, and keep adding sour cream, vinegar, mustard, etc. until it tastes good to you. The salad dressing should taste somewhat salty and tart.
  7. Add salad dressing to diced ingredients. Stir well. Cover. Refrigerate at least overnight.
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