Potato And Salmon Salad - Russian |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This salad recipe has been passed down from family members and friends of family. This can be an appetizer or a side dish served on a buffet table. Hope you enjoy it. Ingredients:
4 eggs |
3 - 4 medium baking potatoes, peeled and cubed |
1 tbsp. olive oil |
1 large onion, chopped |
1 (16 ounce) canned salmon, drained (i prefer to use smoked salmon. it's up to you as both are tasty.) |
1 cup mayonnaise, or as desired |
2 tbsp. chopped fresh parsley, for garnish |
caviar if desired |
pickled beets |
Directions:
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and cook for 10 minutes. Cover and let eggs stand in boiling water for 15 minutes. Remove saucepan from heat and run cold water over the eggs and peel.
2. When the eggs are cooking, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Remove from heat, drain, and set aside.
3. Heat oil in a frying pan over medium heat. Add onions, and saute until translucent.
4. If you are using canned salmon, drain and flake and spread it over the bottom of a lightly buttered glass baking dish or serving dish. Spread the sauteed onions over the salmon. Drop a couple of spoon of mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer.
5. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley.
6. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well.
7. Refrigerate for at least 1 hour before serving.
8. This is lovely served with caviar and pickled beets.
9. Serves 4
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