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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.

Recipe by Cooking Light July 2016


Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

Serves 4 (serving size: about 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

200 calories; fat 6.2g; saturated fat 0.8g; mono fat 3.3g; poly fat 1.9g; protein 5g; carbohydrates 19g; fiber 1g; cholesterol 93mg; iron 1mg; sodium 260mg; calcium 17mg; sugars 4g; added sugar 1g.