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Rossol'ye
Estonian Potato Salad
Rossol'ye
Here is one more potato salad to round out your repertoire, this one tarter and heartier than its Russian cousin.
Ingredients
2 boiling potatoes (1 lb/450 g)
4 tablespoons reserved juice from the pickled beetroot
1 large sweet onion, chopped
1 large tart apple, cored and chopped, but not peeled
2 tablespoons cider vinegar
2 teaspoons dry mustard
2 large dill pickles, chopped
1 teaspoon sugar
8 oz (225 g) jar of pickled beetroot, juice reserved and beetroot chopped
¼ pint (150 ml) soured cream
½ teaspoon salt
Freshly ground white pepper
½ lb (225 g) ham, chopped
1 salt herring, cleaned, soaked, and chopped
Milk or buttermilk
2 hard-boiled eggs, sieved
Parsley
Details
Serves: 9
Method
The night before making the salad, soak the salt herring in milk or buttermilk to cover. The next day rinse it, remove the backbone, and then chop it coarsely.
Boil the potatoes in salted water until tender. While still warm, peel them and chop them coarsely. Put them in a large bowl. Add the chopped onion, apple, pickles, beetroot, ham and herring. Mix well.
Make the dressing. Mix the dry mustard with the vinegar until smooth. Stir in the reserved beetroot juice. Add the sugar, soured cream, salt, and pepper to taste. Mix well.
Pour the dressing over the salad and toss until all the ingredients are coated. Cover the bowl with foil and leave at room temperature for 1 hour, then chill in the refrigerator for at least 6 hours, or overnight, before serving.
Just before serving, mound the salad on a large platter and garnish with the sieved hard-boiled eggs. Strew some parsley around the base of the salad.
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