Olivier  Russian Salad

YIELD

TIME

12 servings

30 mins

Ingredients

potatoes eggs dill pickles carrots peas salami Mayonnaise Dijon Mustard vinegar — optional salt + pepper

1. Boil potatoes, peel and chop into small cubes.

2. Boil peas until soft, or use canned instead.

3. Boil eggs, peel and chop into small cubes.

4. Boil carrots, chop into small cubes. I like to leave them on the crunchier side, not too soft.

5.  Chop pickles and meat.

6. Combine all ingredients in a bowl. Stir to combine. Serve or cover and refrigerate for up to 5 days.

I usually make this Olivier Russian Salad Recipe around the holidays – Christmas and NYE. 

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