Russian Potato Salad
Jessica Fouts Bolender
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- 1 lb
- balogna (one whole pkg - diced)
- english cucumber 8-10 inches long
- large potatoes - cooked until firm but tender, drain
- hard boiled eggs, allow to cool
- 1/2 c
- sour cream
- 1/8 c
- miracle whip or mayo
- salt and pepper, to taste
- 1/4 c
- green onions, chopped
1Boil washed and skinned potatoes in lightly salted water until tender but still firm. Hint: dice potatoes before cooking - into bite size pieces. They will cook faster and you won't have to cut up hot potatoes later. Will save time also.
2Boil eggs, set aside to cool.
3Chop balogna and cucumber and eggs and green onions and cooled potatoes - all separately.
4Mix the sour cream and mayo dressing. Can mix up more dressing for your salad if it seems like you have too much salad and not enough dressing.
5Combine all prepared ingredients in a LARGE bowl. Salt and pepper to taste.
6Cover tightly with plastic wrap and refridgerate overnite if possible. Serves 15-20? Enjoy!