1 medium cucumber, halved, seeded, and thinly sliced
1/4 c. chopped dill pickles
3 hard boiled eggs, shelled and quartered
1/2 c. sliced green onions
1/4 lb. smoked salmon in 1 inch pieces
1/2 c. sliced pickled beets
Instructions
Quarter or halve potatoes depending on size. Place in large pan with 8 cups water and 1 tsp. salt. Cover and bring to a boil. Simmer 10 minutes or until tender. Drain potatoes in colander. Place in large bowl.
Meanwhile, make vinaigrette. In small bowl, whisk 1/4 c. white wine vinegar with 1/2 c. salad oil, 1 tsp. salt, and 1/4 tsp. pepper until blended. Set aside.
In another bowl, whisk yogurt and mayonnaise, chives, 1 T. vinegar, and mustard until blended. Set aside.
Add vinaigrette to potatoes in large bowl and toss to coat.
Add cucumbers, pickles (patted dry), and beets (patted dry) to the potato mixture. Top the salad with the egg quarters, green onion, and smoked salmon. Pass with yogurt dressing on the side.
Originally Submitted
12/21/2009
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