Russian Potato Salad

Russian Potato Salad Recipe

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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


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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

How to Make Russian Potato Salad


  • 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!

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About Russian Potato Salad

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

Show 5 Comments & Reviews

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