Description
This salmon salad is a very popular dish served at Russian gatherings and is usually the first one to disappear. It is easy to prepare and can be served at a picnic or as an appetizer.
Ingredients
- 2 eggs
- 3 medium baking potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 (16 ounce) can salmon, drained
- 1 cup mayonnaise, or as needed
- 1 tablespoon chopped fresh parsley, for garnish
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. Remove from hot water
- cool
- and peel.
- 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. Remove from heat
- drain
- and set aside.
- Heat oil in a skillet over medium heat. Add onions
- and saute until lightly browned and translucent
- about 10 minutes.
- Flake salmon and spread it over the bottom of a glass baking dish or serving dish. 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. 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 1 hr 40 mins
Servings: 6