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|Russian Salmon and Potato Salad|
"This salmon salad is a totally famous dish served at Russian gatherings and is commonly the first one to vanish. It is straightforward to prepare and can be served at a picnic or as an appetizer."
- 2 eggs
- three medium baking potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 massive onion, chopped
- 1 (16 ounce) can salmon, tired
- 1 cup mayonnaise, or as needed
- 1 tablespoon chopped clean parsley, for garnish
|Prep : 25M||Cook : 6M||Ready in : 1H40M|
- Place eggs in a saucepan and cover with bloodless water. Bring water to a boil and straight away cast off from warmness. Cover and permit eggs stand in hot water for 10 to twelve minutes. Remove from hot water, cool, and peel.
- While the eggs are cooking, area the potatoes in a saucepan with simply sufficient water to cover. Bring to a boil, and cook dinner for 10 to 15 minutes, or until soft. Remove from warmness, drain, and set aside.
- Heat oil in a skillet over medium heat. Add onions, and saute until gently browned and translucent, approximately 10 minutes.
- Flake salmon and unfold it over the lowest of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a bit little bit of the mayonnaise over the onion layer. Top with potatoes, and unfold sufficient mayonnaise simply to add moisture to the layer. Finally, slice the eggs, and cowl the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you could reserve some of the egg to cut and sprinkle over the pinnacle as properly. Chill for 1 hour earlier than serving.
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