Salmon and Potato Salad Russian Style

Place eggs in a saucepan and submerge them completely under cold water. Next, bring the water to a rolling boil and immediately take the saucepan off the heat source. Cover the saucepan with a lid and let the eggs sit in the hot water for 10 to 12 minutes. Remove them from the hot water, let them cool down, and then peel off the shells.

While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover them. Bring the water to a boil, and cook for 10 to 15 minutes, or until they are tender enough. Remove the saucepan from heat, drain the excess water, and set the potatoes aside.

Heat oil in a skillet over medium heat. Add sliced onions to the skillet and sauté them until they are lightly browned and translucent, taking about 10 minutes.

Flake the salmon into small pieces and spread it evenly over the bottom of a glass baking dish or serving dish. Spread the sautéed onions over the salmon, making sure to cover it evenly.

Gently spread a small amount of mayonnaise over the layer of onions. Top with the cooked potatoes, spreading just enough mayonnaise to add moisture to the layer. Finally, slice the eggs and cover the layer of potatoes with them. Spread mayonnaise over the eggs to add moisture, and garnish with chopped parsley. If desired, reserve some of the egg for chopping and sprinkling over the top as well. Chill in the refrigerator for 1 hour before serving.