Despite three significant waves of immigration in 1888, in 1905, and during World War II, Latvian cuisine does not have widespread appeal in the United States. But “Latvian cuisine” is perhaps a misnomer, anyway. Because of the country’s history of political domination, its foods tend to be inspired by those of other cultures. This Latvian salad, for example, has its roots in German and Russian cuisine. In Latvia, salad is usually eaten as a meal, so it has to be filling. It usually consists of potatoes, rice, vegetables, and a distinctive creamy dressing. The vegetables are interchangeable, and some Latvian salad recipes call for the addition of meats such as sausage or herring. This traditional version is more like a potato salad.
Recipe Servings: 6
Ingredients
Salad:
- 6 potatoes
- 6 eggs
- 6 pickles
- 6 pickled beets
- 1 apple
Dressing:
- 3 Tbsp mayonnaise
- 2 Tbsp sour cream
- 3 tsp mustard
- 2 tsp vinegar
- ¼ tsp salt
- ¼ tsp pepper
Directions
- Boil potatoes until soft in a large pot of salted water. Remove potatoes and set aside.
- Add eggs to an empty pot. Cover them with cool water so that they are submerged by about 1 inch.
- Cover the pot and then bring water to a boil over high heat. Allow to boil for 6–7 minutes.
- Remove skins from potatoes and shells from eggs. Dice both eggs and potatoes.
- Dice pickles, beets, and apple. Then place all ingredients into a bowl.
- Combine all dressing ingredients in a separate bowl and mix well. Toss onto salad and serve.
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