Russian Salmon Potato Salad with Eggs (Print version)
A creamy Russian salmon potato salad with eggs and pickles, a seafood twist on classic Olivier that comes together in under an hour.
# Ingredients:
For the salad
01 -
1 lb (450 g) salmon fillet, skin removed
02 -
1.5 lb (680 g) Yukon Gold potatoes
03 -
3 medium carrots
04 -
6 large eggs
05 -
1 cup (150 g) dill pickles, finely diced
06 -
1 cup (150 g) green peas, fresh or frozen, thawed
07 -
3 tablespoons fresh dill, chopped
08 -
Salt and black pepper
For the dressing
09 -
3/4 cup (180 g) mayonnaise
10 -
1/2 cup (120 g) sour cream
11 -
1 teaspoon salt
12 -
1/2 teaspoon black pepper
# Instructions:
01 -
Place potatoes and carrots in a large pot of salted water. Bring to a boil, then reduce to a simmer. Cook carrots for 12 to 15 minutes and potatoes for 20 to 25 minutes until tender but still holding shape. Remove with tongs and let cool completely. Peel once cooled.
02 -
Bring a small pot of salted water to a boil. Gently lower in the eggs and boil for 9 to 10 minutes. Transfer to an ice bath, then peel.
03 -
Preheat the oven to 400°F. Season the salmon with salt and pepper. Bake on a lined sheet for 12 to 15 minutes until opaque and flaky. Let cool completely, then remove skin and break into small pieces.
04 -
Cut the cooled potatoes, carrots, eggs, pickles, and salmon into uniform 1/4-inch cubes. Drain the peas if needed.
05 -
Combine all diced ingredients and peas in a large bowl. Add mayonnaise, sour cream, dill, salt, and pepper. Fold gently until evenly coated. Taste and adjust seasoning.
06 -
Cover and refrigerate for at least 1 hour, or up to overnight, to let the flavors meld. Stir gently before serving.
# Good to know:
01 -
Best served chilled
02 -
Can be made up to 1 day ahead