Russian Olivier Salad

Tap an ingredient or step to check it off.

1. 1Step 1: In a medium pot, cook the potatoes and carrots in their skins until tender, about 20-30 minutes depending on their size. Be careful not to overcook them!
2. 2Step 2: While the veggies are cooking, hard-boil the eggs.
3. 3Step 3: Once cooked, cool completely, then peel the potatoes, carrots, and eggs.
4. 4Step 4: Cut the cooled potatoes, carrots, eggs, bologna, pickles, and cucumbers (if using) into small 1/4-inch dice for even mixing. Drain the peas well.
5. 5Step 5: If you're adding onions, mince them finely. (I prefer to skip raw onions, but chives or green onions are great alternatives!)
6. 6Step 6: Finally, mix all the ingredients with the mayonnaise until well combined, and enjoy your delicious Olivier Salad!
7. 7Step 7: Store in the refrigerator for up about 5-7 days. (See notes section for make ahead instructions.)