Russian Salad "Olivie"

• Gluten free

• Meat

  • 1 lb Bologna

• Produce

  • 4 Carrots, medium
  • 1 Chives, Fresh
  • 1 Cucumbers, small
  • 1 Onion, small
  • 1 can Peas
  • 3 Potatoes, small medium

• Refrigerated

  • 8 Eggs

• Condiments

  • 1 1/2 cups Mayonnaise
  • 8 Pickles, small

Found on olgasflavorfactory.com

Description

Ingredients

• 3 small, medium potatoes
• 4 medium carrots
• 8 eggs
• 1 lb bologna
• 8 small pickles
• 1-2 small cucumbers
• 1 can (14-15 oz) peas
• 1 - ½ cups mayonnaise
• 1 small onion, optional
• fresh chives, optional

Directions

• Cook the potatoes with the carrots in a medium pot just until tender, 20-30 min, depending on the size of the vegetables. Cook the vegetables in their skins. Do not overcook.
• Hardboil the eggs.
• Drain the peas well.
• Cut the potatoes, carrots, eggs, pickles and cucumbers, if using, into small ¼ inch dice.
• Mince the onions finely, if using. (I dont like raw onions, so I never put them in. Another option is to use chives or green onions.)
• Mix all the the ingredients with the mayonnaise.
• Just like most potato salads, Olivie is made ahead of time. Sometimes, I chop all the ingredients and store them in the refrigerator and then add the mayonnaise a few hours before serving. This way, you will have your prep done a few days before the event.