Russian Salad Olivier

• Gluten free

• Meat

  • 2 lbs Ham

• Produce

  • 10 Carrots, medium
  • 1 Granny smith apple
  • 1/3 cup Green onions
  • 2 cups Peas, frozen
  • 5 Russet potatoes (about 2 lbs, medium

• Refrigerated

  • 10 Eggs

• Condiments

  • 2 cups (or paleo mayonnaise, homemade
  • 10 Pickles, whole

• Baking & Spices

  • 1 Salt and freshly ground black pepper

Found on deliciousmeetshealthy.com

Ingredients

• 5 medium russet potatoes (about 2 lbs)
• 10 medium carrots
• 10 eggs
• 2 lbs ham
• 10 whole pickles
• 2 cups of thawed frozen peas
• 1 Granny Smith apple, finely chopped
• 2 cups homemade (or Paleo) mayonnaise
• salt and freshly ground black pepper
• ⅓ cup green onions, optional

Directions

• Peel and finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to boil. Continue cooking uncovered for about 10-12 min or until tender then rinse with cold water and drain. Transfer to paper towels to remove any excess water. Transfer to a large mixing bowl.
• Meanwhile hard boil the eggs in another pot.
• While the potatoes and carrots are cooking, dice ham and pickles in small dice. Add them to the mixing bowl. Also, add thawed peas.
• Season vegetables in the mixing bowl with salt and pepper, and stir well. Again, season and stir until all vegetables are well seasoned.
• Lastly, finely chop the hard-boiled eggs and add them to the bowl. Add the chopped apple to the salad, 2 cups mayonnaise and stir well. Let cool for at least 30 minutes in the fridge. Serve in a large salad bowl or platter. Enjoy!

Nutrition