Russian: Olivier (Potato Salad)

Recipe by Paul Young <paul@cooking-with-paul.com>

(serves 8-10)

Ingredients:

• 6 oz  (½ bag) frozen green peas, defrosted
• 2 hard-boiled eggs
• 3 potatoes, boiled
• 1 carrot, boiled
• 1 cup green onions, diced
• 2 small cucumbers, diced
• 1 apple, peeled, cored, diced
• ¼ lb ham or bologna, diced
• salt and pepper to taste
• 2 cups mayonnaise

Procedure:

1. Defrost the sweet peas; set aside
2. Boil the eggs (about 12 minutes); rinse under cold water, peel, chop, set aside
3. In a large pot, bring 3 quarts of water to a boil
4. Add the potatoes and cook for 20 minutes; add the carrots and continue cooking for an additional 20 minutes (add more water if needed to cover veggies)
5. When the potatoes and carrots are fork tender, drain and let cool for 10 minutes; then peel and dice the veggies
6. Dice the cucumbers, green onions, and ham or bologna (remove casing first)
7. Place all the diced ingredients into a large mixing bowl, then fold in the mayonnaise and mix gently with your hands (be sure not to mash the salad)
8. Season with salt and pepper to taste
9. Let salad rest in refrigerator for 2-4 hours before serving (this allows all the flavors to soak in)
10. Optional: use a cookie cutter or a plastic cup (cut in half) as a mold for serving
11. Garnish with fresh dill