Salad Olivier - Салат Оливье

Salad Olivier, pronounced "olive-yay" is one of the most iconic Russian dishes there is, and for good reason. It's a delicious upgrade on potato salad.

For the mayo I used salad cream instead, I liked the additional tangy. Either works here.

4 large potatoes
1 carrot, diced
2 eggs
1/2 red onion, chopped fine
1/2 c. frozen peas, thawed
1/2 c. chopped dill pickles
1/2 c. diced ham
1/2 c. mayo (or more to taste)

Peel and boil the potatoes until tender. Remove from the water and allow to cool completely. I usually do that step the night before. 

Place the eggs in a medium sized pot and cover with water by at least an inch. Bring to a boil, reduce the heat and simmer for 5 minutes. Add the peas and carrots. Cover, and remove from the heat. Let that rest for 20 minutes. 

Drain the veggies and peel the eggs. Chop the eggs and combine the potatoes, eggs, cooked vegetables, and remaining ingredients. Mix well to coat with the mayo adding more as needed. 

Serve immediately or cover with plastic wrap and store in the fridge.