Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs

Salmon Potato Salad Recipe with Soft-Boiled Eggs, Gherkins and Dill. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

5 from 1 vote

Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs

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.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Lunch, Salad

Cuisine: Russian

Servings:

Calories: 344kcal

Author: Lara Dunston

Ingredients

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

Metric - US Customary

Instructions

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.

Nutrition