@createaplatewithdina: My Christmas Dinner Series part 2: Russian Potato Salad “Olivier salad” (Оливье Салат) ✨ Ingredients: • 5 medium yellow potatoes • 1 ½ pounds Russian bologna, small diced • 3 medium carrots, small diced • 9 eggs • 6 baby dill pickles, small diced • 1 small onion, small diced • 15-ounce can sweet peas, drained • 1 ¼ cups mayonnaise (more to taste, if needed) • ½ teaspoon salt (more to taste) • ¼ teaspoon black pepper (more to taste) Instructions: 1. Boil the Vegetables and Eggs: • Place the potatoes and carrots in a pot of water and bring to a boil. • Remove the carrots once they are easily pierced with a fork. Continue boiling the potatoes until they are fork-tender. • In a separate pot, place the eggs in water and bring to a boil. Boil 12 minutes then transfer to a bowl of ice water. Peel and set aside. 3. Cool and Peel: • Let the boiled potatoes, carrots, and eggs cool completely. • Peel the potatoes, carrots, and eggs. 4. Prepare the Ingredients: • Dice the potatoes, bologna, and boiled eggs into small, uniform pieces. • Dice the carrots, onion, and pickles into even smaller pieces. 5. Combine Ingredients: • In a large mixing bowl, combine the diced potatoes, eggs, bologna, pickles, onion, and drained peas. 6. Season and Mix: • Add the mayonnaise, salt, and black pepper to the bowl. Mix gently until everything is evenly coated. • Taste the salad and adjust the seasonings or mayonnaise as needed. 7. Chill and Serve: • Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. • Serve chilled as a side dish or main course. Enjoy! #potatosalad #russianpotatosalad #olivier #olivye #saladrecipe #EasyRecipe #DinnerIdeas

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Friday 13 December 2024 20:37:48 GMT