Rosols the Ultimate Latvian Salad

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My mom had one of the best recipes for rosols. What is it? Basically Latvian style potato salad and so much more. It is a recipe where you can make as much as you want or as little. It does take some time to put together but once you do you have a salad you will love to eat by the spoonful or plateful and can even eat it for a whole week long if you wish. You need to boil as many potatoes as you want in this case let’s say four. Make them tender enough to eat but not mushy so you can cube them. Boil eggs let’s say 6 hard-boiled eggs. Take a large bowl and begin first to cube the potatoes in as small cubes as you can, then cube the eggs. Next chop up a couple of sour pickles and at least one medium cucumber. All of these place into the bowl. If you enjoy onions chop up a bit of onion and I love garlic so I grate in about 3 cloves fresh garlic but you can leave these out. Next to make the salad like a meal chop or cube up some cooked ham in this case any ham can be used including Spam. Put the cubed ham into the bowl. At this point you have a choice you can add a couple of cubed cooked beets or leave them out. I love beets so I use them. If you don’t use beets add a jar or can of sweet peas they give the salad a nice taste. Now for cheese lovers I can say that Latvians do not add cheese to their rosols. However, I have added grated cheddar cheese to the salad when I make it without the peas and it goes well with the ham so you could do that. In other words add and subtract and make up your own ideas and make it your own salad either way you cannot lose with this hot weather cold salad even though it is also made for special occasions, holidays, and during anytime of the year. Make the salad dressing with a spoonful of sour cream, a splash of wine vinegar or regular, or some lemon juice. Add a large spoonful of oil like olive or vegetable and mayonnaise. Now once you mix this up you want to have plenty of dressing to make the ingredients in the salad wet not dry. Adjust ingredients as needed. Then mix the ingredients in the bowl with the dressing making sure there is enough dressing to make it moist. After all the ingredients have been coated place in fridge for about an hour to set the flavors and chill the salad. After, you can eat it the rosols by itself, as an accompaniment to some other food like hot dogs. If you make a large bowl you can eat it day by day and always fill up instead of eating hot food on hot days. I also toast bread and place the salad on toast and eat it that way. Anyway it is always good and plenty and delicious and you never get tired of it. Found an image of Rosols through Google