Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs
Experience the delightful flavors of Russian cuisine with this Russian Salmon Potato Salad Recipe featuring Soft-Boiled Eggs. This salad is a harmonious blend of tender baby potatoes, rich salmon, and creamy soft-boiled eggs, all enhanced by fresh dill, tangy capers, and crunchy gherkins. Perfect for any occasion—whether as a refreshing summer dish or a cozy winter meal—this recipe is sure to impress family and friends alike. Easy to prepare and visually stunning, it offers a nutritious option packed with protein and vibrant flavors. Serve it warm or chilled for an experience that truly delights the palate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Boiling/Frying
- Cuisine: Russian
Ingredients
Scale
- 400g baby potatoes
- 4 large eggs
- 250g 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 fresh dill (roughly chopped)
- Sea salt and black pepper to taste
Instructions
- Boil baby potatoes in salted water for 12-15 minutes until firm. Drain and cool.
- Soft-boil eggs for about 6-7 minutes, then transfer to cold water and peel.
- Season salmon fillets with salt and pepper; sear in a frying pan over medium heat for about 5 minutes per side.
- In a mixing bowl, combine cooled potatoes, shallot, gherkin, capers, olive oil, dill, salt, and pepper. Mix gently.
- Flake the seared salmon into bite-sized pieces and fold into the potato mixture.
- Halve the soft-boiled eggs and place on top of the salad. Garnish with additional dill before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 220mg