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Russian Potato Salad

Russian Potato Salad

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10 minutes

PREP TIME

20 minutes

TOTAL TIME

4-6

SERVINGS

Ingredients

  • 3 potatoes peeled and cut into 1 cm cubes
  • 2 medium carrots, diced into ½ cm cubes
  • 4 large eggs
  • ⅓ cup (80 ml) mayonnaise
  • ¼ cup (60 ml) sour cream
  • 1 tbsp (15 ml) Dijon mustard2 tsp (10 ml) pickle brine or lemon juice
  • A pinch fresh cracked black pepper
  • 426 g (2 cans) Gold Seal Wild Pink Salmon, drained
  • ½ cup (125 ml) pickled (or marinated) beets, diced into ½ cm cubes
  • ¼ cup (60 ml) dill pickles, diced
  • ¼ cup (60 ml) green peas, fresh or frozen
  • 2 tbsp (30 ml) chopped fresh dill, plus a few sprigs for garnish
    Salt, to taste

Suggested Product

Wild Pink Salmon

Wild Pink Salmon

Traditional

View Product

Directions

  1. Bring a pot of salted water to a boil over high heat. Add potatoes and carrots and cook until tender, about 12 minutes. Drain, cool and set aside.
  2. Fill a separate pot with enough water to cover the eggs and bring to a boil. Using a pushpin or thumbtack, pierce the wider end of each egg, then gently lower into boiling water and cook for 10 minutes. Cool and peel eggs. Dice 3 eggs. Slice the remaining egg into thin rounds and reserve for garnish.
  3. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, pickle brine and cracked black pepper. Whisk until smooth and add pink salmon, cooked potatoes, carrots, diced eggs, both pickles, peas and dill. Toss to coat then season to transfer to a serving bowl.
  4. Garnish with remaining, sliced hard-boiled egg and a few sprigs of fresh dill.
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Email

[email protected]

Phone

1-877-506-1294

Address

Suite 100 - 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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Contact Us

Email

[email protected]

Phone

1-877-506-1294

Address

Suite 100 – 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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