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Brief Overview
Rasols is one of Latvia’s most enduring comfort foods, a creamy potato salad that regularly makes an appearance at festive tables and family dinners. Its appeal lies in its humble ingredients, brought together in a way that feels both familiar and deeply satisfying, no matter the occasion.
What makes Rasols special isn’t just the taste but the role it plays in Latvian culture. It’s the dish people expect to see at Christmas, Easter, and birthdays. Made in generous portions and served cold, it invites sharing, conversation, and a sense of togetherness around the table.
Want to dive deeper into Latvian Cuisine? Don’t miss our post on 17 Traditional Latvian Foods to Try
What Is Rasols?
Rasols is a cold salad made by mixing boiled potatoes, eggs, and diced vegetables with mayonnaise. It’s the kind of dish that appears modest but delivers real satisfaction with every bite. It’s creamy, slightly tangy, and hearty enough to be a meal on its own.
The salad often includes finely chopped pickles or gherkins, sometimes green peas, and traditionally, pieces of bologna style sausage or leftover meat. Everything is diced small and stirred together until the ingredients are evenly coated, creating a rich, flavourful mix that’s both fresh and filling.
Ingredients and Taste
The base of Rasols is built on potatoes and eggs, both cooked and cooled before being cut into small pieces. These are mixed with finely chopped pickles, which add a bit of acidity, and green peas for a touch of sweetness and colour. The creaminess comes from mayonnaise, which ties the whole dish together.
Depending on what’s on hand, people might add carrots, apples for sweetness, or slices of cold meats. Salt and pepper are added to taste, but it’s the contrast between the soft potatoes, tangy pickles, and creamy dressing that gives Rasols its distinct personality.
Every spoonful offers a balance of smooth and sharp, mild and bold. It’s not a loud dish, but it lingers with you, especially when served as part of a celebratory table, where it’s usually prepared with extra care and family specific tweaks.
A Taste of History
Rasols found its way into Latvian kitchens during the early 20th century, influenced by the popular Russian Olivier salad. However, Latvians adapted it to match local tastes and ingredients, eventually giving rise to the version that is now considered a national favourite.
During the Soviet era, Rasols became an essential part of special occasions, partly due to the limited availability of other ingredients. It was a dish that could stretch to feed a crowd and make use of what was in the pantry. That practicality, mixed with nostalgic value, is part of what keeps it on the table today.
Even now, it’s not uncommon to see Rasols at gatherings where generations of family come together. It represents more than just food, it carries memory, adaptation, and the spirit of making the most out of what you have. Trying it offers a genuine taste of Latvian hospitality and tradition.
Latvian Rasols (Potato Salad)
Ingredients
- 500 g waxy potatoes such as Yukon Gold or Charlotte
- 3 medium eggs
- 200 g cooked sausage Latvian Doctor’s sausage or similar mild pork sausage
- 4 pickled cucumbers not sweet, finely diced
- 100 g cooked peas fresh or canned, drained
- 1 small apple firm, peeled and finely chopped
- 3 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tsp Dijon mustard optional, for a slight kick
- Salt to taste
- Freshly ground black pepper to taste
- Small bunch of fresh dill finely chopped, for garnish
Instructions
- To begin, place the potatoes (unpeeled) in a pot of cold salted water. Bring to a boil and simmer gently for 15 to 20 minutes until tender but not falling apart. Drain and set aside to cool. This helps maintain texture when cubed later.
- While the potatoes are cooking, place the eggs in a small saucepan. Cover with cold water, bring to a boil, and then simmer for 9 minutes. Transfer to cold water immediately to stop cooking and ease peeling. Let cool fully.
- Peel the cooled potatoes and cut them into small, even cubes. Avoid mashing or over handling to keep the pieces intact. Transfer to a large mixing bowl and season lightly with salt.
- Peel and dice the boiled eggs. Gently fold into the bowl with the potatoes, taking care not to crush the egg whites too finely to preserve texture.
- Dice the cooked sausage into small cubes, matching the size of the potatoes. Add to the bowl and mix lightly. For authentic flavour, ensure the sausage is mild and finely ground.
- Add the chopped pickled cucumbers and drained peas to the mixture. Stir gently to distribute the ingredients evenly. Taste a piece of pickle for balance, a well brined cucumber adds necessary sharpness.
- Peel and finely chop the apple. Mix in quickly to prevent browning. The apple provides a subtle sweetness and slight crunch that brightens the salad.
- In a separate small bowl, combine mayonnaise, sour cream and Dijon mustard. Whisk until smooth. Adjust the balance to taste, more mayo for creaminess, and more mustard for tang.
- Pour the dressing over the salad and fold gently until all ingredients are well coated. Taste and season with salt and pepper. Let the salad rest, covered, in the fridge for at least 1 hour to allow the flavours to meld.
- Conclude by serving Rasols chilled, garnished with freshly chopped dill. It pairs beautifully with rye bread or as part of a festive cold spread. For a traditional touch, present it in a wide ceramic bowl with extra dill on the side.
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