Russian Potato and Beef Salad 'Olivier' recipe
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Ingredients
- 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 ⅓ cup diced onion 1 teaspoon fresh dill, or to taste salt and ground black pepper to taste 2 cups mayonnaise
Nutrition Info
- 330.3 caloriescarbohydrate: 7.6 gcholesterol: 61.8 mgfat: 31 gfiber: 1.5 gprotein: 6.2 gsaturatedFat: 7 gservingSize: -sodium: 524.1 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Russian Potato and Beef Salad 'Olivier'
Directions
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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.