Name: Estonian Potato Salad (Россолье)
Yield: 8 to 10 Servings; More if Served as a Zakuska
Cuisine: Russia
Ingredients: ½ cup sour cream; 18-ounce jar of pickled beets, chopped, brine reserved; ½ pound ham, chopped; 1 teaspoon sugar; 2 teaspoons dry mustard; 2 large dill pickles, chopped; 2 hardboiled eggs, peeled and sieved; Parsley; 2 tablespoons cider vinegar; freshly ground white pepper to taste; ¼ cup reserved brine from pickled beets; ½ teaspoon salt; 1 salt herring; 2 boiling potatoes (1 pound); 1 Bermuda onion, chopped; 1 large tart apple, cored and chopped, but not peeled

Preparation info

8 to 10
Servings; More if Served as a Zakuska

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Here’s one more potato salad to round out your repertoire, this one tarter and heartier than its Russian cousin.

Ingredients

1 salt herring
2 boiling potatoes (1 pound)
1 Bermuda onion, chopped

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 chop coarsely.

Boil the potatoes in salted water until tender. While still warm, peel and chop them coarsely. Put them in a large bowl.

Add the onion, apple, pickles, beets, ham and herring. Mix well.

To make the dressing, mix the dry