Russian Egg 2.0

Ingredients for 2 servings:

• 400 g potatoes, waxy, cooked and peeled
• 1 jar of pickles
• 6 eggs, hard-boiled
• 8 slice(s) smoked salmon
• 1 small onion(s)
• 1 bowl of salad (herring salad)
• 1 jar caviar (caviar substitute)
• 1 jar Miracle Whip
• some milk
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

70s recipe revamped

Slice the boiled and peeled potatoes and finely chop the onion. Dice 2 of the boiled eggs, dice 5-6 cucumbers, and place everything in a bowl. Mix about half of the mayonnaise with enough cucumber juice to form a smooth, homogenous mixture, not too thick, not too runny. Mix with the potatoes, cucumbers, eggs, and onions, season with salt and pepper if desired, and let stand for 2-3 hours. Mix 5 tablespoons of mayonnaise with a little milk and cucumber juice; it can be thinner here, as it will serve as the sauce for the eggs. To serve: Arrange the potato salad on a plate with the rolled salmon slices, 3 tablespoons of herring salad, the halved eggs, and a fan cucumber. Pour some of the mayonnaise sauce over the eggs, top each egg with 1 teaspoon of caviar substitute, and you’ve got a refreshing, cold summer dish! The recipe originally dates back to the 70s, but I’ve modified it slightly.