russian potato salad
(2 ratings)
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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 ratings)
yield
15 -20
prep time
40 Min
Ingredients For russian potato salad
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1 lbbalogna (one whole pkg - diced)
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1english cucumber 8-10 inches long
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8large potatoes - cooked until firm but tender, drain
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10hard boiled eggs, allow to cool
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1/2 csour cream
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1/8 cmiracle whip or mayo
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salt and pepper, to taste
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1/4 cgreen onions, chopped
How To Make russian potato salad
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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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2Boil eggs, set aside to cool.
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3Chop balogna and cucumber and eggs and green onions and cooled potatoes - all separately.
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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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5Combine all prepared ingredients in a LARGE bowl. Salt and pepper to taste.
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6Cover tightly with plastic wrap and refridgerate overnite if possible. Serves 15-20? Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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