Russian salmon potato egg salad
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Prep Time
15 Minutes
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Cook Time
25 Minutes
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Yield
1
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Difficulty Level
Easy
Ingredients
- 2 x 200g can Safcol Salmon in Springwater, drained
- 400g waxy (Kipfler, Nicola or Dutch creams) potatoes, peeled, boiled and cooled
- 4 hard boiled eggs, peeled and cut in quarters, cooled
- 1 small red onion, finely diced
- 2 tablespoons capers
- 2 large or 6 small gerkins, finely diced
- 2 tablespoons finely chopped fresh dill
- ½ cup (packed) picked washed flat leaved parsley
- 2 heaped tablespoons good quality mayonnaise
- 2 heaped tablespoons sour cream
- ½ lemon, juice and zest
- sea salt and freshly ground pepper
- to decorate
- a few dill fronds
Instructions
- Cut the cooked potatoes into bite-sized cubes or slices. Add to a large bowl with all the other ingredients apart from the salmon and hard-boiled eggs. Stir well to combine and season to taste. Add lemon juice to taste, adding more or less depending on your personal preference.
- Gently stir in the drained salmon, so it stays nice and chunky. Transfer to a large serving platter, decorate with the hard-boiled egg quarters and a few dill fronds. Serve chilled.
- For perfectly cooked hard boiled eggs, place the eggs in a pan with cold water on a high heat and cook for exactly 11 minutes. This is the perfect time for large eggs to be just hard boiled with no dark ring round the yolks.
| Servings: | 4 |
| Ready in: | 40 Minutes |
| Course: | Side |
| Recipe Type: | Potatoes |
| Ingredient: | Salmon |
Russian salmon potato egg salad
We have revamped one of Australia’s favourite side dishes. Our Russian salmon potato egg salad has great texture, loads of flavour and is definitely a salad that’s sure to be welcomed at any picnic or BBQ.
If you like salmon, be sure to check out our salmon recipes page for more inspiration!
