Easy Cod Liver Potato Salad with Egg
Tinned Fish Upgrades any Potato Salad!
Cod liver is a delicacy across Northern Europe, prized for its silky texture and health benefits, including its rich omega-3 content. In this recipe, it takes center stage in a classic potato salad, combined with hard-boiled eggs, mayonnaise, and mustard for a creamy, satisfying dish.
It seems like every country on the Baltic Sea has it's own potato salad tradition. This recipe combines various influences alongside the unique flavor of cod liver to create a new twist on a classic. Perfect as a hearty side or a light main, it's a classic in Old World comfort food.
This recipe features Dedukas Cod Liver in own oil and salt, which we shipped out to members in our August 2025 Tinned Fish Club box!
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Cod Liver Potato Salad Ingredients
- 3 hard-boiled eggs, chopped
- 1 can German cod liver (with oil)
- 1–2 tsp cod liver oil (reserved from the can)
- 1 tbsp mayonnaise
- 1 tsp stone ground mustard
- 2 cups boiled potatoes, chopped into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh chives, chopped
How To Make Cod Liver Potato Salad
- Cube the potatoes.
- Hard boil the eggs and the potatoes. No real harm in using the same pot, but take the eggs out after ten minutes. Boil the potatoes until tender. Unlike pasta, put both egg and potato into the tap cold water, and let cook as the water heats up.
- Chop the boiled potatoes and place them in a large mixing bowl.
- Mash the eggs, Dedukas cod liver, mayonnaise and mustard in a separate bowl. We recommend chopping the eggs first.
- Stir the mash into the bowl of potatoes until evenly coated. Add pepper and dill.
- Chill the salad for 30 minutes to let the flavors meld before serving.
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Serving Suggestions
This classic cod liver potato salad is hearty enough to serve as a main dish, but it also makes a perfect side for grilled sausages,smoked fish, or roast meats. You can also skip the potatoes entirely and serve it on cucumber rounds. You can also spread it on rye toast, much like our recipe for Latvian sprats on rye.
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