Latvian potato salad (Rasols)

Ingredients:

6 potatoes

6 eggs

6 pickles, optional

6 pickled beets, or equivalent in sliced pickled beets, optional

1 apple, optional

Dressing:

3 large dollops of mayonaise

1-2 large dollops of sour cream

1-3 tsp. mustard

1-3 tsp. vinegar

1/4-1/2 tsp. salt

1/4 tsp. pepper

1 tsp. Worcestershire sauce, optional

Cooking Instructions:

Boil potatoes until soft (but not until they are falling apart). Hard boil eggs. Remove skins from potatoes, and shells from eggs. Dice into fairly large chunks (about 1/2 inch in diameter). Dice optional ingredients into smaller pieces. Put all diced ingredients into a very large bowl. Make salad dressing. Start with smaller amounts, and keep adding sour cream, vinegar, mustard, etc. until it tastes good to you. The salad dressing should taste somewhat salty and tart. Add salad dressing to diced ingredients. Stir well. Cover. Refrigerate at least overnight.

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