This Russian-style salad with salmon, potatoes and eggs has been a weekend favorite for my family ever since I adapted it from a riverside picnic I attended years ago. I remember the first time I made it: the air was cool, the table was informal, and the combination of warm potatoes, flaky salmon and the bright, salty notes of capers and gherkins felt like a small celebration. That moment stuck with me — the salad is at once rustic and refined, comforting yet lively, and it travels beautifully from the kitchen to a picnic blanket or a weekday plate.

What makes this version special is the contrast of textures and the balance of flavors. Baby potatoes provide a dense, buttery bite; seared salmon adds savory richness and a delicate oily finish; soft-boiled eggs bring creaminess without heaviness; and the trio of dill, capers and diced gherkin gives a classic Russian tang that lifts the entire dish. I first discovered this pairing while experimenting with pantry staples and a leftover salmon fillet, and the result has become a repeat request at our table — especially when company drops in unexpectedly.

Ingredients

• Baby potatoes: About 14 ounces (roughly 1 pound) peeled baby potatoes are ideal because they cook quickly and keep their shape. Look for firm, blemish-free tubers; Charlotte or new baby potatoes work well and lend a slightly buttery texture.
• Large eggs: Four large eggs, soft-boiled for creamy yolks. Use room-temperature eggs if you can — they give more consistent results when boiling.
• Fresh salmon fillets: Approximately 9 ounces total (about 1 or 2 small fillets). Choose wild or responsibly farmed salmon with bright color and firm texture; skin-on helps with searing if you prefer.
• Purple shallot: One small, finely diced shallot adds a mild onion note without overpowering the salad; red onion is a reasonable substitute if needed.
• Gherkin: One large gherkin, finely diced, brings pickled brightness that cuts the richness of the fish and eggs; cornichons are an excellent alternative.
• Capers: Two tablespoons, drained. Capers add saline, pickled hits that echo the gherkin and make the dressing pop.
• Extra virgin olive oil: Two tablespoons for the dressing; choose a fruity, balanced oil for the best finish.
• Mayonnaise (optional): Two tablespoons if you want a creamier dressing — omit for a dairy-free, lighter plate.
• Fresh dill: Two tablespoons roughly chopped, divided; dill is the aromatic backbone of this preparation and pairs beautifully with salmon.
• Seasoning: One teaspoon sea salt and one half teaspoon ground black pepper to taste. Adjust near the end after assembly.

Instructions

Cook the potatoes: Place peeled baby potatoes in a medium saucepan and cover with cold water by one inch. Add a generous pinch of salt, bring to a gentle boil, and simmer 12 to 15 minutes until tender but still holding shape. Test with a knife — it should meet slight resistance. Drain and refresh under cold running water to stop cooking, then cut larger pieces to even size. Cooling quickly preserves texture and prevents mealy potatoes. Soft-boil the eggs: While potatoes cook, gently lower eggs into simmering water and cook for 7 minutes for a set white and jammy yolk. Transfer to an ice bath for at least 5 minutes, then peel carefully. Chilling makes peeling easier and keeps the yolks intact when halved and arranged on top. Season and sear the salmon: Pat salmon fillets dry, season with sea salt and ground black pepper. Heat a non-stick frying pan over medium heat with a light drizzle of olive oil. Sear skin-side down first if present for 4 to 5 minutes, then flip and cook an additional 3 to 5 minutes until the fish flakes easily with a fork. Cooking time varies with thickness; remove when the center is just opaque for moist, flaky salmon. Prepare the dressing and combine: In a large mixing bowl combine extra virgin olive oil, optional mayonnaise if using, one tablespoon chopped dill, capers, diced shallot and diced gherkin. Add potatoes and toss gently to coat. The oil and capers create a light emulsion that flavors each piece without drowning the salad. Fold in the salmon and finish: Break the seared salmon into large bite-size pieces and gently fold into the potato mixture so the fish retains texture. Taste and adjust salt and pepper as needed. Transfer to a serving dish and arrange halved soft-boiled eggs on top. Garnish with remaining dill and a light grind of black pepper before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Keep the eggs halved on top or store separately to prevent the yolk from softening other components. Avoid freezing because boiled potatoes and eggs become watery and grainy after thawing. To reheat, bring room-temperature portions to the table; if you prefer warm, briefly warm in a low oven (300°F / 150°C) for 6 to 8 minutes, covering loosely with foil to avoid drying the fish. Taste and adjust seasoning before serving again.

Ingredient Substitutions

If you don’t have baby potatoes, use Yukon Gold cut into uniform 1-inch pieces; they yield a similar buttery texture. Swap the fresh salmon for smoked salmon for a different, quick-assembly version — reduce salt accordingly. If you avoid capers, chopped green olives provide briny depth. For a dairy-free creamy option without mayonnaise, whisk in a tablespoon of plain aquafaba or a neutral-flavored vegan mayo. For herb variation, dill can be partially replaced with chives for a milder oniony lift.

Serving Suggestions

Serve this plate as a main with crisp green leaves and lemon wedges, or present it alongside seasonal roasted vegetables and rye or sourdough bread for a heartier spread. Garnish with extra dill sprigs, a dusting of cracked black pepper, and a drizzle of good olive oil. It also shines at brunch: pair with chilled cucumber slices, pickled beets and a light vodka or sparkling water with lemon for a true Russian-inspired table.

Cultural Background

Salads of boiled potatoes, eggs and pickles have deep roots in Eastern European and Russian home cooking, where simple preserved ingredients were combined with fresh summer herbs to make substantial meals. The use of dill and pickled elements such as capers and gherkins provides bright contrast to rich proteins like fish or cold meats. This adaptation leans toward a coastal variation that highlights salmon — a favored fish in northern regions — while preserving the pantry-smart, celebratory nature of these traditional dishes.

Seasonal Adaptations

In spring and summer, use fresh dill and young new potatoes for a bright, tender result. In autumn, replace baby potatoes with roasted fingerlings and fold in roasted beets for color and earthiness. For holidays, increase the capers slightly and add a few chopped cornichons for extra tang. Cold-weather versions take well to a warm, dressed tin of salmon replacing freshly seared fish, making a cozy transition from picnic to holiday table.

Meal Prep Tips

For efficient meal prep, boil the potatoes and eggs the night before and refrigerate separately. Keep the dressing mixed and refrigerated in a sealed jar; shake to recombine before use. Sear the salmon day-of for best texture and flake gently into the salad just before serving. Use shallow, airtight containers for easy stacking and portioning — glass is preferable for reheating and freshness. When packing lunches, place eggs in a small separate container to preserve their shape and yolk.

Whether you’re making a casual family dinner or assembling food for friends, this Russian-inspired salmon potato salad is forgiving and elegant at once. It rewards small details — good olive oil, fresh dill, gently cooked eggs — and invites you to make it your own. Enjoy sharing it around your table.