Ingredients
8
8 servings
- •2 potatoes
- •1 tablespoon butter
- •4 cups chopped mushrooms
- •4 hard-boiled eggs, peeled and diced
- •2 red onions, finely chopped
- •1 cup mayonnaise, or to taste
- •1 cup finely chopped pickles
- •1 cup finely chopped cornichons
Instructions
- Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
- Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
- Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.
Nutritional Facts
Per 8 servings
- Calories: 314
- Carbohydrate: 15g
- Fat: 26g
- Fiber: 3g
- Protein: 6g
- Sugar: 3g
Related Recipes
Russian Potato Salad
Russian Mushroom and Potato Soup
Cooked Mushroom Salad
Mom's Russian Potato Salad
Easy Russian Mushroom Bake
Russian Salmon and Potato Salad
Russian Salad Dressing
Russian Beet and Potato Salad
Chilled Russian Salad Dressing
Russian Cheese Salad
Russian Chicken Stew with Potatoes and Vegetables
