Monday, November 18, 2013

Meat Salad

Here in Latvia they have a lots of salads. And at parties when they have a cold buffet people all bring something they could put together with what they had at home. Deli's here also have a huge selection of sometimes 20 or more salads. This is one of my favorites here and is a heartier version of potato salad. I had never made it at home until I found this recipe in my cooking magazine. Četras Sezonas- November 2013 edition. Here is the recipe with a few changes- I skipped the anchovies and capers.

Boiling the meat:
400 gram beef (I used pork)
2 branches of rosemary
3 cloves garlic
3 bay leaves

630 grams boiled, peeled and cubed potatoes
270 g. peeled, boiled, cubed carrots
130 g. boiled eggs, chopped.
280 g. dill pickles, chopped.
300 g. canned, drained peas

150 g. mayonnaise
3-4 t. Dijon mustard
7 cloves garlic- crushed.
3 t. Worcestershire sauce
300 g. sour cream
salt and pepper to taste

  • Boil meat in about 1-2 inches of water with the spices until thoroughly cooked. Drain. Cool and chop finely.
  • Boil potatoes, carrots and eggs. Cool, peel, chop so that they are uniform in size. 
  • Chop pickles and add that and peas to meat, potatoes, carrots and eggs. 
  • Mix dressing separately. Then add to potato mixture  Mix well, season to taste.

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