In Estonia pretty much every gathering would have this salad on the table Christmas, New Years, mid-summer day, birthdays, etc. The salad is often served with blood sausage or meat. But, according to my Dutch neighbours, is also good just on the top of the bread. I eat it just on its own and often have some Estonian dark rye bread with it. Yum!
Every household (or even every person) has a slightly different recipe. It’s the kind of salad where you can just chuck everything you have in the house in. Below is my take on it, using the ingredients available at a regular UK supermarket.
- 5-7 medium potatoes, boiled with skin on
- 2-3 eggs, hard-boiled
- 1 fresh cucumber
- 4-5 medium pickles
- 1 onion
- 250g smoked pork sausage
- 1 apple
- 1 tin/can peas and carrots, keep the water
- 250g mayonnaise
- 250g creme fraiche
- 1 tsp English mustard
- Pinch salt
- Pinch pepper
- Small handful dill, chopped
- Boil the unpeeled potatoes until tender, let them cool.
- Peel the potatoes and cut them into small cubes.
- Boil the eggs and cut them into small cubes.
- Finely dice the onion.
- Cut all the other ingredients into the small cubes.
- Combine all chopped ingredients and set aside.
- Mix the mayonnaise, water from tin/can, creme fraiche, mustard, salt, pepper and dill in a bowl.
- Add the mayonnaise mixture to the salad ingredients.
- Let the salad set for 2-4 hours before serving.
- I often find the salad to be the best the following morning.
Article and recipe written for Live To Eat by Tiiu Kulli