Description
This delightful Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs offers a perfect blend of flavors and textures, making it an ideal dish for any occasion. With fresh ingredients like tender salmon, baby potatoes, and creamy soft-boiled eggs, this salad is both nourishing and satisfying. Whether enjoyed warm on a winter evening or chilled during a summer picnic, it will surely please your family and guests alike. The addition of capers and dill elevates the flavor profile, resulting in a refreshing yet hearty meal that everyone will love. Easy to prepare in just about 40 minutes, this recipe is your new go-to for lunch, dinner, or gatherings.
Ingredients
Scale
- 400 g baby potatoes
- 4 large eggs
- 250 g fresh salmon fillets
- 1 small purple shallot (finely diced)
- 1 large gherkin (finely diced)
- 2 tbsp capers
- 2 tbsp extra virgin olive oil
- 2 tbsp mayonnaise (optional)
- 2 tbsp fresh dill (roughly chopped)
- Sea salt and ground black pepper to taste
Instructions
- Boil the baby potatoes in a medium pot for 12-15 minutes until tender but firm. Drain and cool.
- Soft-boil the eggs for about 6-8 minutes, then transfer to cold water and peel.
- Sear the salmon in a frying pan over medium heat for about 5 minutes per side or until cooked through.
- In a large salad bowl, mix the cooled potatoes, shallot, gherkin, capers, olive oil, dill, salt, and pepper.
- Add the cooked salmon in bite-sized pieces and gently combine.
- Slice the soft-boiled eggs in half and arrange them on top of the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling, Searing
- Cuisine: Russian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 210mg