Estonian potato salad

Cold potato salad can be made in so many different ways but this Estonian version is the best, obviously. It’s been a staple dish to serve on special occasions like birthdays or Christmas for a long time. In our family, it has evolved over the years, so now it contains some additional ingredients such as sweet corn. Living in the UK, I have had to find suitable alternative ingredients to make it as authentic as possible. I have served this cold salad to my Spanish fiancé who is very picky, and some local friends – they all loved it.

Being naturally gluten free, you need to just make sure that when using mayonnaise and sausages, they are also gluten free. It can be served as a side or as a main for lunch or dinner however you prefer it.

Goes well with vegan nori sausages

Estonian potato salad

Course: LunchCuisine: EstonianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories per serving

500

kcal

Minimum resting time

1

hour 

Potato salad can be made in so many different ways but this Estonian version is the best, obviously. It’s been a staple dish to serve on special occasions like birthdays or Christmas for a long time. In our family, it has evolved over the years, so now it contains some additional ingredients such as sweet corn. Living in the UK, I have had to find suitable alternative ingredients to make it as authentic as possible.

Being naturally gluten free, you need to just make sure that when using mayonnaise and sausages, they are also gluten free. It can be served as a side or as a main for lunch or dinner however you prefer it.

Ingredients

• 5 medium salad potatoes

• 3 medium carrots

• 200 g sweet and sour pickled gherkins (such as Mrs Elswood Sweet And Sour Cucumbers or the ones from your supermarket’s Polish section)

• 1 can of Green Giant no added salt sweet corn, drained

• 1 can of garden peas (or similar amount of pickled garden peas in a glass jar from your local supermarket’s Polish section), drained

• 1 medium peeled red onion

• Optional ingredients

• 4 hard boiled eggs

• 200 g gluten free smoked pork sausage

• Salad sauce

• 300 ml sour cream

• 100 ml gluten free mayonnaise

• 0,5 tsp Santa Maria lemon pepper

• 0,5 tsp Santa Maria potato seasoning spice mix

Directions

• Wash the potatoes and carrots, boil them in separate pots for about 60 mins or until soft when pierced with a fork.
• Once boiled soft, let them cool for at least 60 minutes. Boil the eggs for 10 minutes, let cool.
• Cut everything in small cubes and mix in a large bowl.
• Mix the sauce ingredients in a separate bowl and add to the salad.
• Peel the eggs, mash them with a fork. Serve the salad as portions and top the portions with the mashed eggs.

Notes

• You can keep the salad in the fridge for a few days but don’t mix it with the sauce or eggs before serving to keep it fresh.

Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.