• Potatoes — 6.0 pcs
• Salted pickles — 2.0 pcs
• Eggs — 3.0 pcs
• Green onion — 0.5 bunch
• Mayonnaise — 0.7 cup
• Fresh parsley — NaN

📘 Instructions

1. Step 1: 1. Boil the potatoes until tender, then peel and let cool.
2. Step 2: 2. Peel the salted pickles, remove seeds, and slice into rounds or strips.
3. Step 3: 3. Slice the potatoes similarly and combine with the pickles.
4. Step 4: 4. Chop the hard-boiled eggs and green onion finely. Add to the bowl.
5. Step 5: 5. Pour in mayonnaise (or sour cream if preferred) and mix gently.
6. Step 6: 6. Transfer the salad to a serving dish. Garnish with chopped parsley and egg slices.
7. Step 7: 7. Optional variations: Replace pickles with marinated or fresh cucumbers, tomatoes, sauerkraut, or mushrooms. Add herring, smoked or cooked meat or fish—up to 1/3 the weight of the potatoes.
8. Step 8: 8. For a festive look, decorate with fish broth jelly and crayfish tails.
9. Step 9: 9. In winter, substitute green onion with regular onion. Serve chilled or at room temperature.