Russian Potato Salad Recipe

Name: Russian Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs potatoes, peeled, boiled and cubed; 2 eggs, hard boiled; 6 ounces cocktail franks (or other similar); 1 large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained; 1/2 cup fresh peas or 1 cup frozen peas, cooked if desired; 1 medium onion, finely chopped; 1 large carrots, diced or 1/2 cup diced frozen carrot, cooked if desired; 1 tablespoon capers, drained; 3/4 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon prepared mustard, Dijon preferred; 2 teaspoons fresh lemon juice; salt & freshly ground black pepper; 1/2 teaspoon dried dill (optional for garnish) or 1 teaspoon snipped fresh dill (optional for garnish); boston lettuce leaf, washed and dried (optional for serving); 3 ripe black olives, cut in half (optional for garnish); parsley sprig (optional for garnish); 1 large ripe tomatoes, cut into small wedges (optional for garnish); paprika (optional for garnish)

Servings: persons

1 1/4 lbs potatoes, peeled, boiled and cubed
2 eggs, hard boiled
6 ounces cocktail franks (or other similar)
1 large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained
1/2 cup fresh peas or 1 cup frozen peas, cooked if desired
1 medium onion, finely chopped
1 large carrots, diced or 1/2 cup diced frozen carrot, cooked if desired
1 tablespoon capers, drained
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard, Dijon preferred
2 teaspoons fresh lemon juice
salt & freshly ground black pepper
1/2 teaspoon dried dill (optional for garnish) or 1 teaspoon snipped fresh dill (optional for garnish)
boston lettuce leaf, washed and dried (optional for serving)
3 ripe black olives, cut in half (optional for garnish)
parsley sprig (optional for garnish)
1 large ripe tomatoes, cut into small wedges (optional for garnish)
paprika (optional for garnish)

1
Boil potatoes in water until tender, about 20 minutes; let cool.
2
During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
3
Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
4
In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
5
In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
6
Gently combine dressing with potato mixture and chill until serving time.
7
If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 lbs potatoes, peeled, boiled and cubed, 2 eggs, hard boiled, 6 ounces cocktail franks (or other similar), 1 large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained, and more.

Yes, Russian Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Russian Potato Salad

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