A creamy, tangy Estonian potato salad with hard-boiled eggs, pickled cucumbers, fresh dill, and a sour cream dressing — a staple at every celebration.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large serving bowl
Garnishes: fresh dill, egg slices
Accompaniments: dark rye bread
Instructions
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1
Boil potatoes in salted water until just tender, about 20 min. Cool, peel, and dice into 1cm cubes.
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2
Combine potatoes, diced eggs, pickled cucumbers, and onion in a large bowl.
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3
Whisk together sour cream, mayonnaise, mustard, salt, and pepper.
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4
Pour dressing over the potato mixture and fold gently to coat without breaking the potatoes.
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5
Stir in chopped dill, reserving some for garnish.
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6
Refrigerate for at least 1 hour before serving. Garnish with dill.
Did You Know?
No Estonian birthday party, Christmas table, or Midsummer celebration is complete without kartulisalat — arguments over the best recipe can last longer than the party itself.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- sharp knife
Garnishing
fresh dill, egg slices
Accompaniments
dark rye bread
The Story Behind Kartulisalat
Potato salad arrived in Estonia through German Baltic influence in the 19th century and quickly became the nation's most essential celebration food. Every Estonian family guards their own recipe variation, with debates centering on the ratio of sour cream to mayonnaise, whether to include peas or apples, and the proper size of the potato dice. It is the edible backbone of every festive table from Christmas to Jaanipäev.
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