Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas 
Yield
Serves 4 (serving size: about 1/3 cup)

This update of a classic Russian side dish most closely resembles a creamy potato salad. You can swap the relish for chopped capers, if you like.

How to Make It

Step 1

Place eggs in a small saucepan; fill with water to cover eggs. Bring to a boil. Remove pan from heat; cover and let stand 10 minutes. Plunge eggs into ice water; drain. Peel and coarsely chop eggs.

Step 2

Place 3 tablespoons water and potatoes in a microwave-safe bowl; cover tightly with plastic wrap. Pierce plastic wrap once with a fork. Microwave at HIGH 7 minutes or until tender. Uncover and refrigerate 10 minutes or until cool.

Step 3

Combine eggs, remaining 3 tablespoons water, potatoes, and remaining ingredients in a medium bowl, breaking up potatoes with a spoon.

Ratings & Reviews

Great

daneanp
June 12, 2016
Reminds me of my mother's potato salad.  Easy preparation.  I had to used russet potatoes because that was all I had on hand.  I used dill relish, but sweet would be great too.  I complete omitted the 3 Tablespoons of water at the end.  Why thin such a delicious sauce?  Some sliced green onion or chives would likely bump this score up to 5 stars.  Could easily double or triple for at BBQ or potlock.  Will definitely make again.