Russian Potato And Beef Salad 'olivier'

Ingredients

• Servings: 16
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.