Russian Salmon Potato Salad Eggs

This Russian salmon potato salad makes a meal on its own with the rich flavors of pan-seared salmon, creamy potatoes, briny capers and gherkins and the welcome freshness of dill and shallot. I reach for this recipe any time I want something satisfying but still light enough for lunch or a casual dinner.

I started making versions of this for holiday gatherings in my twenties and now it is a staple any time we have extra fresh salmon on hand. My family loves the way the soft eggs and tangy pickles work with the creamy potatoes.

Ingredients

• Baby potatoes: bring creamy texture and soaking power for the dressing Choose firm and even sized potatoes for best results
• Large eggs: add richness and protein Always use the freshest eggs for easiest peeling
• Fresh salmon fillets: give you tenderness and the full flavor of quality fish Opt for center-cut fillets and check for freshness
• Small purple shallot: adds gentle bite and color Go for glossy evenly sized bulbs
• Large gherkin: gives a crunch and sharpness Pick ones that are snappy and bright
• Capers: add pop and salty tang Always rinse brined capers to remove excess salt
• Extra virgin olive oil: makes everything lush and brings all the flavors together Use your favorite full flavored brand
• Mayonnaise: makes the salad creamy but is totally optional Full fat is best if you include it
• Fresh dill: provides fragrance and classic freshness Use broad leafy fronds and avoid wilted stems
• Sea salt and ground black pepper: for seasoning Go with flaky salt and freshly ground peppercorns

Instructions

Prep and Cook the Baby Potatoes:

Clean and peel the baby potatoes then place them in a pot of cold water Bring to a gentle boil and simmer for about twelve to fifteen minutes Check by piercing with a knife The potatoes should feel cooked through but still firm enough to hold their shape Drain them and rinse under cold water until completely cool Pat dry and chop any larger potatoes so they are all close in size

Soft Boil the Eggs:

While the potatoes are cooking take your eggs out of the fridge and gently lower them into boiling water Simmer for six and a half to seven minutes Transfer the eggs to a bowl of ice water and let them sit until cool This makes peeling much easier Carefully crack and peel each egg

Pan Sear the Salmon:

Pat the salmon fillets dry and season liberally with sea salt and ground black pepper Heat a nonstick skillet over medium heat When hot lay the salmon skin side down if there is skin Sear for about five minutes without moving it so a good crust forms Flip gently and continue cooking for another four to five minutes until done to your liking Salmon should be opaque and just flake with a fork Let it rest then break into large bite sized chunks

Build the Salad Base:

In a large mixing bowl combine the cooled baby potatoes finely diced purple shallot diced gherkin capers extra virgin olive oil one tablespoon of chopped fresh dill and a generous pinch each of salt and black pepper Mix very gently so the potatoes do not break up too much

Combine and Finish:

Gently fold the chunks of cooked salmon into the salad base Taste for seasoning and add more salt or pepper if you like Transfer everything to a serving platter

Top and Garnish:

Carefully slice the soft boiled eggs in half Arrange them cut side up on top of the salad Sprinkle with fresh dill and a final crack of pepper Serve immediately or chill for later

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The addition of capers is what makes this recipe stand out for me They bring a savory tang that keeps you going back for another bite I remember one summer lake picnic when my cousin plucked a sprig of wild dill from the shoreline and we tossed it right in It was the best version we ever had

Storage Tips

Keep leftovers in an airtight container in the fridge for up to two days I recommend storing the cut eggs separately and adding just before serving to keep them from discoloring and weeping If you want to prep ahead you can cook all your components and simply assemble right before your meal

Ingredient Substitutions

No fresh salmon Try smoked salmon or even canned salmon though the texture will be different Use a mild small onion if you cannot find purple shallot Pickled cucumbers work if you are out of gherkins If mayo is not your thing skip it and add a bit more olive oil

Serving Suggestions

This salad stands alone as a meal but I sometimes serve it with rye bread or alongside pickled beets for a traditional Russian touch It also sits happily next to simple roast vegetables on a buffet

Bit of History

While this is a lighter and more modern version it nods to the classic Russian salad known as Olivier which sometimes features fish potatoes and eggs The fresh dill and tangy pickles are a hallmark of Russian summer kitchens The salad reminds me of the kinds you find at countryside tables and holiday gatherings

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This salmon and potato salad is packed with flavor and makes a perfect main dish any time of year. Give it a try for your next lunch or simple dinner and enjoy the balance of tang, creaminess and fresh dill.

Frequently Asked Questions

→ How do I get perfectly soft-boiled eggs?

For soft-boiled eggs, simmer them for 6–7 minutes, then plunge into cold water and peel gently once cooled.

→ Can I use canned salmon instead of fresh?

Yes, canned salmon can be substituted. Drain well and flake it into the salad for a convenient alternative.

→ What kind of potatoes work best?

Baby potatoes or waxy potatoes hold their shape well, making them ideal for a creamy yet structured bite.

→ Is there a substitute for gherkins?

You may use finely diced pickles or cornichons for a similar tangy crunch if gherkins aren't available.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to two days. Add extra fresh dill before serving, if desired.

→ Do I need to peel the potatoes?

Peeling is optional. Unpeeled baby potatoes add extra texture and nutrition, but peel if a smoother texture is preferred.