- 1 russet potato
- 3 carrots
- 3 eggs, or more to taste
- 1 pound bologna, cut into pieces
- 1 (15 ounce) can peas, drained
- 3 dill pickles, diced
- 1/3 cup diced onion
- 1 teaspoon fresh dill, or to taste
- salt and ground black pepper to taste
- 2 cups mayonnaise
- Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
- Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.
05/03/2018
recipepes.com
Russian Potato and Beef Salad 'Olivier', recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
