Salad Olivier

Ingredients

2 pounds Russet potatoes boiled and peeled

2 pieces eggs hard-boiled and finely diced

1 pieces small red or white onion finely diced

3/4 cup mayonnaise low-fat, or a mixture of mayo and sour cream

3 pieces small dill pickles finely diced

1 cup cup peas and carrots canned, drained or cooked and chopped

Salt and pepper to taste

Equipment

Pot

Knife

Cutting Board

Mixing Bowl

Directions

Boil the potatoes until they are tender, then peel and finely dice them into 1/4 to 1/2-inch pieces.

Hard-boil the eggs, let them cool, peel them, and finely dice them.

Finely dice the onion and dill pickles.

If using canned peas and carrots, drain them. If using fresh peas and carrots, cook them until they are tender. Chop the carrot into small pieces.

In a large bowl, mix the diced potatoes, eggs, onion, dill pickles, peas, and carrots.

Add mayonnaise (or mixture of mayo and sour cream) to the bowl and mix until all ingredients are well coated.

Season with salt and pepper to taste. Mix thoroughly and serve.