RasolsPotato Salad with Ham and Pickles
This festive Latvian salad combines potatoes, ham, pickles, peas, egg, and mayonnaise into a creamy, comforting dish. It is a familiar centerpiece on holiday and family tables.
Prep
1h 25m
Cook
20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 750gPotato
- 220gCarrot
- 4pcsEgg (hard-boiled)
- 260gHam (diced and ready-to-eat)
- 220gPickled Cucumber (finely diced)
- 200gGreen Peas
- 80gOnion (finely chopped)
- 220gMayonnaise
- 7gSalt
- 2gBlack Pepper
- 15gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Boil the potato and carrot for 15 to 20 minutes, until tender, then drain and cool them promptly. Keep the hard-boiled eggs refrigerated until needed.
- 02
Peel the cooked potato and carrot, then dice them into small pieces.
- 03
Chop the hard-boiled eggs and combine them with the potato, carrot, ham, pickled cucumber, green peas, and onion.
- 04
Fold in the mayonnaise until everything is evenly coated.
- 05
Season with salt and black pepper.
- 06
Stir in the fresh dill and refrigerate the salad at 4°C (40°F) or below for at least 1 hour before serving.
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