Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs
Discover the delightful taste of our Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs. This vibrant dish combines tender baby potatoes, flaky salmon, and creamy soft-boiled eggs, all accented by tangy gherkins, capers, and fragrant dill. Whether served warm as a comforting meal or chilled for a refreshing summer treat, this salad is perfect for any occasion—from family dinners to picnics. With its nutritious ingredients and stunning presentation, it’s sure to impress your guests while providing a satisfying mix of flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling/Searing/Mixing
- Cuisine: Russian
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 salted water for 12-15 minutes until tender but firm; drain and cool.
- Soft-boil the eggs (6-7 minutes), then transfer to cold water before peeling.
- Season salmon fillets with salt and pepper; sear in a frying pan over medium heat for about 5 minutes on each side.
- In a salad bowl, combine boiled potatoes, shallots, gherkins, capers, olive oil, dill, salt, and pepper; mix gently.
- Break the seared salmon into bite-sized pieces and fold into the mixture.
- Slice soft-boiled eggs in half and arrange them on top of the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 312
- Sugar: 1g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 220mg