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.