russian potato salad

★★★★★ 2 Reviews
bakerbaker923 avatar
By Jessica Fouts Bolender
from Hickory, NC

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!

serves 15-20
prep time 40 Min

Ingredients For russian potato salad

  • 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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