With Estonia and Lithuania, Latvia belongs to the Baltic countries, located on the eastern coast of the Baltic sea.
The center of its capital Riga is a UNESCO World Heritage Site for its typical Art Nouveau architecture.
On the weird front, you will find a restaurant with a very unusual concept: Hospitalis. An operating room as a restaurant, with waitresses dressed as nurses, chefs as doctors, surgical instruments (scalpels and others) as cutlery. House MD, Grey’s Anatomy and Private Practice fans will be happy.
It is even possible to be dressed with a camisole and be fed by a charming nurse… On the menu: cocktails served in test tubes, cakes decorated with fake cut fingers, ears or tongues. Such refinement!
Traditional Latvian cuisine is undeniably rustic. Pork, charcuterie and cheeses are very present. Potatoes, cabbage, onions, eggs, wheat and barley are also staple foods. The cuisine is quite fat and it features very few spices.
Suffice to say that my research to find this week’s recipe was not very easy… And finally this potato salad got my attention, mainly because of the presence of apple and pickled beets that we hardly find in French cuisine.
For the dressing, because nothing was explicit about the type of vinegar to use, I took the liberty to pick cider vinegar, which is only mildly acid and seemed to pair well with the apple in this salad. Simplicity at its best, the feedback for this recipe was unanimously good.
I’m looking forward to tasting it again tomorrow, as it is commonly said that this salad is much better after a night in the fridge when the different ingredients are fully impregnated with the sauce.
Extremely simple, good and practical recipe as it can be made ahead… this salad definitely has very convincing arguments.
Recipe of Rasols
- 6 large potatoes (or 9 medium)
- 6 hard boiled eggs, cut into eigths
- 6 large pickles (gherkins)
- 6 small pickled beets
- 1 apple (Granny Smith or Golden for more tartness)
- 3 large tablespoons of mayonnaise
- 2 large tablespoons of creme fraiche
- 2 teaspoons of mustard
- 2 tablespoons of vinegar
Boil the potatoes. Let cool, peel and cut into pieces.
Cut the beets into small cubes and cut pickles into sections.
Peel the apple and cut into thin slices. Add lemon juice to the cut pieces so they do not darken while preparing the salad.
Place all the ingredients in a large bowl.
In a bowl, combine the mayonnaise, creme fraiche mustard, vinegar, salt and pepper. Mix well
Pour the dressing and mix well. Ideally refrigerate overnight before serving.
NB : Pickled beets can be prepared very simply if you can’t find them. In a sealed container, marinate small cooked beets covered with water with a teaspoon of salt and two tablespoons of vinegar for two days in the fridge.