2 lb waxy potatoes, such as Yukon Gold;
1 large carrot;
2 lb unsliced bologna;
1 white onion, minced;
1 can green peas, drained;
3 hardboiled eggs, mashed;
3 tbsp fresh dill weed, minced;
3 dill pickles, quartered lengthwise and sliced;
1 tsp black peppercorns;
2-3 bay leaves;
1 cup mayonnaise (freshly made preferable);
freshly ground black peppermeasures conversion [+]
(IMPORTANT: Those ingredients that are cubed; for purposes of Olivier salad, are cubed SMALL. The side of each cube should be no more than 1/3 inch.)
Place potatoes and carrot, unpeeled, into a stock pot. Add bay leaves, peppercorns, and enough boiling water to cover. Simmer until done when pricked with a fork, but not falling apart. Cool completely and peel.
Cube potatoes and bologna.
Slice the carrot in half lengthwise. Split each half into thirds lengthwise and slice across.
Toss together potatoes, bologna, carrot, pickles, eggs, onion, peas, and dill. Season with ground black pepper. Add mayonnaise, mix well, and chill before serving.
RediscaRecipe category: Appetizers > Eggs
, Appetizers > Vegetables