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Salads

Latvian Potato Salad (Rasols)

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25 min
Prep
20 min
Cook

Ingredients

  • 800 g (1.75 lb) waxy potatoes, boiled and cooled
  • 200 g (7 oz) cooked ham, diced
  • 4 hard-boiled eggs, diced
  • 3 pickled cucumbers, diced
  • 1 small carrot, boiled and diced
  • 1/2 small onion, finely diced
  • 200 g (3/4 cup) mayonnaise
  • 2 tbsp sour cream
  • 1 tsp Dijon mustard
  • Salt and black pepper, to taste
  • Fresh dill, to garnish

Method

  1. Peel and dice the cooled boiled potatoes into small cubes.
  2. In a large bowl, combine the potatoes, ham, eggs, pickled cucumber, carrot and onion.
  3. In a separate bowl, whisk together the mayonnaise, sour cream and mustard.
  4. Fold the dressing through the salad until evenly coated, then season with salt and pepper.
  5. Cover and refrigerate for at least 2 hours before serving, garnished with fresh dill.

Introduction: Rasols is Latvia's own take on the layered potato salads found across Northern and Eastern Europe, built from boiled potatoes, ham, egg and pickles, all bound together in a creamy mayonnaise dressing.

Cultural Background: Rasols is Latvia's own take on the layered potato salads found across Northern and Eastern Europe, built from boiled potatoes, ham, egg and pickles, all bound together in a creamy mayonnaise dressing. It is a fixture of holiday tables and family celebrations, often prepared a day ahead so the flavours can settle.

Tips: Boil the potatoes a day ahead and chill fully before dicing — warm potatoes will make the salad turn watery.

Variations: A vegetarian version omits the ham and adds extra pickled cucumber and boiled peas.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Not applicable — served cold.

FAQs:

Q: Can rasols be made ahead for a party?

A: Yes, it is traditionally made a day in advance, as the flavours improve with an overnight rest in the fridge.

Q: What is the difference between rasols and Russian Olivier salad?

A: Rasols typically uses simpler seasoning and a lighter dressing balance of mayonnaise and sour cream, without additions like apple or peas found in some Olivier recipes.

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