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!
prep time40 Min
Ingredients For russian potato salad
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
miracle whip or mayo
salt and pepper, to taste
green onions, chopped
How To Make russian potato salad
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.
Boil eggs, set aside to cool.
Chop balogna and cucumber and eggs and green onions and cooled potatoes - all separately.
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.
Combine all prepared ingredients in a LARGE bowl. Salt and pepper to taste.
Cover tightly with plastic wrap and refridgerate overnite if possible. Serves 15-20? Enjoy!
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