Russian Potato Salad

Russian Potato Salad

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Jessica Fouts Bolender


This recipe is delicious and was passed on to me from my best g/f from Siberia, Irina H.! Sooo tasty! Never any leftovers after a party or BBQ! Hint: This recipe is even better on the second day - because of this I always make it up the day before I plan to serve it. The flavors set wonderfully in the fridge overnite. This recipe is somewhat time consuming to prepare but so worth the treat!


★★★★★ 2 votes

40 Min


  • 1 lb
    balogna (one whole pkg - diced)
  • 1
    english cucumber 8-10 inches long
  • 8
    large potatoes - cooked until firm but tender, drain
  • 10
    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

How to Make Russian Potato Salad


  1. Boil 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.
  2. Boil eggs, set aside to cool.
  3. Chop balogna and cucumber and eggs and green onions and cooled potatoes - all separately.
  4. Mix 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.
  5. Combine all prepared ingredients in a LARGE bowl. Salt and pepper to taste.
  6. Cover tightly with plastic wrap and refridgerate overnite if possible. Serves 15-20? Enjoy!

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About Russian Potato Salad

Course/Dish: Potatoes Potato Salads
Other Tag: Quick & Easy

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