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Salad

Rasols

A Latvian potato salad with boiled potatoes, eggs, pickles, and a mayonnaise-based dressing.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Potato and mustard are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,340 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Rasols

Ingredients

Directions

Prepare

  1. Boil potatoes until soft (but not until they are falling apart).

  2. Hard boil eggs.

  3. Remove skins from potatoes and shells from eggs.

  4. Dice potatoes into fairly large chunks (about 1/2 inch in diameter). Dice optional ingredients into smaller pieces.

  5. Put all diced ingredients into a very large bowl.

Make the dressing

  1. Make salad dressing. Start with smaller amounts, and keep adding sour cream, vinegar, mustard, etc. until it tastes good to you.

  2. The salad dressing should taste somewhat salty and tart.

Combine and chill

  1. Add salad dressing to diced ingredients. Stir well. Cover. Refrigerate at least overnight.

Nutrition, whole recipe (rough)

490Calories
31 gProtein
7 gFat
79 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Yogurt170g plain Greek100
Apple1 medium (182g)95
Egg1 large egg (50g)78
Beet1/2 cup (85g)35
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Saladnot in our table0
Salad Dressingnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Starchy body that holds its chunky shape when boiled until just soft.
Eggs
Add richness and firm texture when hard boiled and diced into the salad.
Mayonnaise (in the method)
Provides the creamy fat base that binds the dressing and coats the pieces.
Sour cream
Adds tang and creaminess, balancing the richness of the mayonnaise.
Vinegar
Adds acidity that brightens the dressing and cuts the richness.
Mustard
Adds sharp, pungent flavor that deepens the dressing.

The step that matters

Boil potatoes until soft but not falling apart. Overcooked potatoes break down and turn mushy, while undercooked ones stay hard. Cooking to just tender keeps the chunks intact and evenly textured once they are mixed with the dressing.

Swap the apple

The recipe marks apple as optional. How well each one fits the dish's main ingredients (potato, egg, cream, mustard, vinegar, pepper, sauce):

  1. Limefits better
  2. Avocadofits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against potato, egg, cream, mustard, vinegar, pepper, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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