Russian Salmon and Potato Salad

Name: Russian Salmon and Potato Salad
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 3 mediums baking potatoes, peeled and cubed; 454 grams salmon, drained; 2 eggs; 1 Tbsp chopped fresh parsley, for garnish; 237 milliliters mayonnaise, or as needed; 1 Tbsp olive oil; 1 large onion, chopped

You can never have too many Eastern European recipes, so give Russian Salmon and Potato Salad a try. This gluten free, dairy free, whole 30, and pescatarian recipe serves 6. One portion of this dish contains roughly 22g of protein, 36g of fat, and a total of 492 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a side dish. If you have olive oil, mayonnaise, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.

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Water

Egg

Equipment you will use

Sauce Pan

Remove from hot water, cool, and peel.

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Water

While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender.

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Potato

Water

Egg

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Sauce Pan

Remove from heat, drain, and set aside.

Heat oil in a skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onions, and saute until lightly browned and translucent, about 10 minutes.

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Onion

Flake salmon and spread it over the bottom of a glass baking dish or serving dish.

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Salmon

Spread

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Glass Baking Pan

Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes.

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Mayonnaise

Potato

Onion

Salmon

Spread

Egg

Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

Ingredients you will need

Mayonnaise

Parsley

Spread

Egg

Equipment

Sauce Pan

Frying Pan

Glass Baking Pan

Ingredients

Servings:

3mediums

baking potatoes, peeled and cubed 454grams

salmon, drained 2

eggs 1Tbsp

chopped fresh parsley, for garnish 237milliliters

mayonnaise, or as needed 1Tbsp

olive oil 1large

onion, chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.