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!
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
a few dill fronds
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.
TIP 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.