Russian Salad Aka Olivie Recipes

Steps:

• Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
• Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Steps:

• Boil potatoes, carrots and eggs. Cut everything (potato, carrots, eggs, chicken, pickles, cucumber) into small cubes. Cut cilantro as well. Through everything into large bowl (including sweet peas, make sure to drain them). For even better results cover the bowl and place in refrigerator 1 to 2 hours. Take it out. Immediately prior to serving add sour cream, mayonnaise and salt and mix everything. Serve chilled (usually with thinly sliced freshly backed bread).
• Notes:.
• Chicken can be replaced with turkey, beef or bologna. Pickles can be replaced with marinated mushrooms.
• For reacher flavor can add (1) green or regular onion (small quantity), or (2) half of finely cut apple.