This Russian salmon potato salad recipe with soft-boiled eggs, capers, gherkins and dill makes a filling salad that you can eat year-round. In the cool season, you can serve it with warm potatoes and seared salmon straight from the pan, while it can be refrigerated for warm weather meals, such as summer barbecues and spring picnics.
I love a salad you can eat year-round and this Russian salmon potato salad recipe with soft-boiled eggs, capers, gherkins, and fresh fragrant dill fits that bill. You can work quickly and combine the potatoes, pan-seared salmon and soft-boiled eggs while they’re still warm if you’re eating this in cool or cold weather.
Or if you’re making this salmon potato salad recipe for picnics, barbecues or summer meals, then follow the instructions below and refrigerate it. This salad is fantastic chilled or warm, which is something I love in a salad.
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Salmon Potato Salad Recipe with Soft-Boiled Eggs, Gherkins, Capers and Dill
I ate a lot of potato salad as a child. My Australian grandmother made a typical Aussie style potato salad for Sunday family dinners, while my Russian baboushka served one of a few Russian potato salads – my favourite of which was the pink beetroot potato salad.
For backyard barbecues, riverside picnics on Hawkesbury River waterskiing weekends, or Saturday afternoon get-togethers with family friends, my mum would make whichever potato salad my dad and I felt like at the time, and it was so nice to have a choice.
This Russian salmon potato salad recipe with soft-boiled eggs, capers, gherkins and dill was a bit special and generally only made appearances on holidays, such as Russian Orthodox Easter and Russian Christmas when baba and mum would top it with spoonfuls of Russian caviar.
We rarely get caviar here, but if you can, feel free to jazz it up. Just a few tips to making this salmon potato salad recipe.
Tips to Making this Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs, Gherkins, Capers and Dill
I only have a few tips to making this salmon potato salad recipe with soft-boiled eggs, capers, gherkins, and fragrant fresh dill, as it’s a salad that’s really very easy to make and pull together and can often be left until the last minute.
As I said above, it’s a great year-round salad as you can make it ahead and refrigerate it if you’re taking this to a picnic or barbecue, but if you’re eating it at home during cool weather, you’ll want to work quickly so the potatoes, seared salmon and soft-boiled eggs are still warm.
In spring and summer, I suggest dressing it with little else but extra virgin olive oil, quality sea salt and good ground black pepper, but in winter, I strongly recommend adding that optional creamy mayonnaise to your bowl and combining everything. In that case, the runnier the eggs the better, but otherwise, soft jammy eggs are what you want.
For your baby potatoes, you can leave the skin on if you prefer, although I peel them. Don’t forget that if they’re not all the same size to separate the sizes and once the water is boiling, drop the larger potatoes in first, set the timer for 12 minutes, then a minute or two later, drop the medium potatoes in, and another minute or so later, drop the smallest potatoes in. Once they’re done you can halve or quarter the potatoes as necessary so they’re evenly sized.
Pan-sear the salmon to your liking. We like our salmon just done if we’re eating this immediately but I’d recommend cooking it right through if you’re making it ahead and even refrigerating it for the next day. Along with the caviar I mentioned above, you could replace the fresh salmon with smoked salmon if it’s a special meal.
For your soft-boiled eggs, Terence has an excellent guide to boiling perfect eggs every time.
This salmon potato salad should serve at least four people if you’re eating it as a side, but if you’re serving it as a one-bowl dish it will make a very filling salad for two.
Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs
- 400 g baby potatoes
- 4 large eggs
- 250 g salmon fillets fresh
- 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 dill fresh & roughly chopped
- 1 tsp sea salt
- ½ tsp ground black pepper
- Clean, peel and boil the baby potatoes for around 12-15 minutes until they’re done but still remain firm, drain in cold water to cool, then chop some if necessary so they’re evenly sized.
- While the potatoes are cooking, soft-boil the eggs to your liking (instructions here), transfer to cold water, then when cool, carefully peel.
- Sear the salmon pieces in salt and pepper in a pan on medium heat until done to your liking; sear on one side, then turn the pieces and do the other side, about 5 mins a side. Salmon is fatty so you probably won’t need oil but can add a splash of olive oil if needed.
- To a large salad bowl, add the potatoes, finely diced purple shallot, finely diced gherkin, capers, extra virgin olive oil, 1 tbsp chopped fresh dill, and sea salt and black pepper, and combine well.
- Break the pan-seared salmon into large bite-sized pieces and gently combine, taste, and add more salt and pepper if needed, then transfer to a serving plate.
- Slice the eggs in half and arrange on top of the salad, then garnish with more fresh dill and cracked black pepper.
Please do let us know if you make my Russian salmon potato salad recipe with soft-boiled eggs and how it turns out for you. We love to hear from readers.