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
Salad:
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
Dressing:
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
Instructions:
- 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.
