Russian Potato Salad Olivier
This creamy hearty potato salad is made with the addition of other cooked vegetables and meat.
- ¾ lbs ham (cubed)
- 3 potatoes (cooked and cubed)
- 3 carrots (cooked and cubed)
- 6 boiled eggs
- 3 dill pickles (cubed)
- 1 cup frozen fresh peas
- 1 sweet onion (cubed)
- ½ english cucumber (cubed)
- 1 cup mayo
- 1 pinch dill
- salt and pepper
- 1-2 limes juice
First cook the potatoes for 20-30mins in their skin and hardboil the eggs.
Then peel the potatoes, remove the sheld from the eggs and let them cool.
Drain the peas and add it to a large bowl.
Cut the potatoes, cucumber, pickles, eggs into small cubes.
Chop the onion and add it to the bowl. You can use green onion instead of sweet onion.
Add the ingredients to the bowl and mix them with the mayonnaise.
For the carrots, you can use a can of cooked carrots if you do not have one you can cook them.
Be careful with the salt since mayonnaise, as well as Dijon mustard, has a lot of salt in it.