Whatever you call it, it's deservedly popular, because it's delicious!
| 4 - 5 | large potatoes | |
| 3 | eggs | |
| 1 large | Polish-style sausage (like kielbasa) | |
| 1 cup | peas (frozen or fresh) | 250 ml |
Note: you will need about 1 cup (250 ml) of diced Polish sausage, so one sausage should be more than enough.
| ¾ - 1 cup | sour cream | 200 - 250 ml | |
| ¼ cup | mayonnaise | 60 ml | (optional) |
| ¼ - ½ teaspoon | salt | 1 - 2 ml | |
| ¼ teaspoon | pepper | 1 ml | |
| 1 - 2 tablespoons | horseradish | 5 - 15 ml | |
| OR: | |||
| 1 - 2 tablespoons | mustard | 5 - 15 ml | |
Note: mayonnaise is a typically used in the Russian variant of this recipe; Latvians use only sour cream.
Also, please make sure you use EITHER horseradish OR mustard; definitely not both!
Boil potatoes until fairly soft (but not until they are falling apart). Hard boil eggs. Boil peas until cooked, but not mushy. Remove skins from potatoes, and shells from eggs. Dice into fairly large chunks—about ½ inch (1 - 1.5 cm) in diameter. Dice sausage into slightly smaller pieces; it should make approximately one cup (250 ml) when diced. Put all ingredients into a large bowl.
Make salad dressing. Start with smaller amounts, and keep adding sour cream, horseradish (or mustard), salt, etc. until it tastes good to you.
Add salad dressing to diced ingredients. Stir well. Cover. Refrigerate for several hours, if possible. Serves 4 - 6.
Recipe provided by my sister, Linda Bāliņa.
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Last revised June 8, 2010