Russian Potato Salad Olivier (From South Russia)

1. 1

   Boil potatoes and eggs, let cool.

2. 2

   Shred potatoes and eggs using hand grinder or cut into 1/4-inch dice.

3. 3

   Dice bologna, cucumbers and/or pickles as well as apple.

4. 4

   (pill apple beforehand).

5. 5

   Drain the can of peas.

6. 6

   Combine all ingredients in a large bowl and mix well adding salt, pepper and mayonnaise as needed.

7. 7

   Move well mixed salad into a large serving bowl.

8. 8

   Note: if you prefer creamier salad, shred your ingredients, if you prefer to taste each ingredient in your salad cut them.

9. 9

   I prefer shredding, I think it tastes better and takes less time to prepare.

10. 10

    You can also add shredded fresh or cooked carrots, as well as diced of azalea onion.

11. 11

    I usually cook my potatoes and eggs a day before and let them stand in refrigerator.

12. 12

    Also, if you short on time, you can make this salad a day before, but do not put mayonnaise until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.