russian potato salad
(2 RATINGS)
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!
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prep time
40 Min
cook time
method
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yield
15-20 serving(s)
Ingredients
- 1 pound 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 cup sour cream
- 1/8 cup miracle whip or mayo
- - salt and pepper, to taste
- 1/4 cup green onions, chopped
How To Make russian potato salad
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Step 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.
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Step 2Boil eggs, set aside to cool.
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Step 3Chop balogna and cucumber and eggs and green onions and cooled potatoes - all separately.
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Step 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.
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Step 5Combine all prepared ingredients in a LARGE bowl. Salt and pepper to taste.
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Step 6Cover tightly with plastic wrap and refridgerate overnite if possible. Serves 15-20? Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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