Sausage Potato Salad

This is a salad which became popular in Latvia during the Soviet era; currently Latvians (in Latvia) call it rasols, although Latvians "in exile" typically use the word rasols to refer to potato salad with beets.

Whatever you call it, it's deservedly popular, because it's delicious!

Sausage salad ingredients

4 - 5 large potatoes
3 eggs
1 large Polish-style sausage (like kielbasa)
1 cup peas (frozen or fresh) 250 ml

Note: you will need about 1 cup (250 ml) of diced Polish sausage, so one sausage should be more than enough.

Salad dressing ingredients

¾ - 1 cup sour cream 200 - 250 ml
¼ cup mayonnaise 60 ml (optional)
¼ - ½ teaspoon salt 1 - 2 ml
¼ teaspoon pepper 1 ml
1 - 2 tablespoons horseradish 5 - 15 ml
1 - 2 tablespoons mustard 5 - 15 ml

Note: mayonnaise is a typically used in the Russian variant of this recipe; Latvians use only sour cream.
Also, please make sure you use EITHER horseradish OR mustard; definitely not both!

Boil potatoes until fairly soft (but not until they are falling apart). Hard boil eggs. Boil peas until cooked, but not mushy. Remove skins from potatoes, and shells from eggs. Dice into fairly large chunks—about ½ inch (1 - 1.5 cm) in diameter. Dice sausage into slightly smaller pieces; it should make approximately one cup (250 ml) when diced. Put all ingredients into a large bowl.

Make salad dressing. Start with smaller amounts, and keep adding sour cream, horseradish (or mustard), salt, etc. until it tastes good to you.

Add salad dressing to diced ingredients. Stir well. Cover. Refrigerate for several hours, if possible. Serves 4 - 6.

Recipe provided by my sister, Linda Bāliņa.

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This page created and maintained by
A. Steinbergs

Last revised June 8, 2010