Author Notes
Growing up in Moscow, Russia, we would make this potato salad, Oliv'ie {there are a zillion versions of its spelling} for each birthday, celebration, New Year, party or get together. It's one of my most favorite dishes and although it takes a bit of time to make, it's so worth it.
Make sure to make plenty so you'll have leftovers for days. —Olga of Mango & Tomato
Ingredients
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3
carrots, peeled, cooked till tender, cubed
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2
large potatoes, peeled, cubed, cooked in water with a bit of pikcled juice
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2
eggs, hardboiled, chopped
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1 cup
frozen peas, defrosted
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2
large pickles, chopped
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1 cup
mayonnaise, more or less as you desire
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salt & pepper to taste
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2 tablespoons
chopped dill, optional
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1
Granny Smith apple, chopped, optional
Directions
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Combine all ingredients in a bowl. Let the salad sit in the refrigerator for at least few hours or overnight.
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