Potato salad with pickles and egg
4 servings
30 minutes
Potato salad with pickles and eggs is a traditional dish of Russian cuisine, easy to prepare yet surprisingly rich in flavor. Its roots trace back to rural cooking, where accessible ingredients were used to create hearty and soulful dishes. Tender boiled potatoes harmoniously combine with crunchy pickles, while eggs add creaminess. The dressing made from vegetable oil, lemon juice, and mustard gives the salad a piquant taste and a slight tanginess. Dill completes the picture by adding freshness. This salad is perfect as a side dish for meat dishes but can also serve as an independent snack. It can be served at family dinners or festive tables – it always resonates with lovers of simple and delicious recipes.
1
Boil the potatoes in their skins, peel and cool them. Then slice them thinly along with the cucumbers. Finely chop the onion. Boil the eggs hard, cool them and chop finely.
- Potato: 600 g
- Pickles: 250 g
- Onion: 2 heads
- Chicken egg: 3 pieces
2
For the dressing, combine vegetable oil, lemon juice, sugar, salt, pepper, and mustard. Whisk everything well.
- Vegetable oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Sugar: pinch
- Salt: to taste
- Ground black pepper: to taste
- Mustard: 1 tablespoon
3
In a salad bowl, mix potatoes, cucumbers, eggs, and dressing. Stir everything gently. Sprinkle with dill.
- Potato: 600 g
- Pickles: 250 g
- Chicken egg: 3 pieces
- Chopped dill: 2 tablespoons