Olivier Salad

Ingredients

• 4 medium Potatoes (peeled)
• 4 Carrots (peeled)
• 1 pound (1/2 kg) Ham (or Smoked Chicken Breast)
• 5 Hard Boiled Eggs (diced)
• 5 medium-sized Dill Pickles
• 1/3 cup Green Onions (optional)
• 1/2 small Onion (finely diced)
• 1 bunch Fresh Dill (chopped)
• 1 1/2 cups Mayonnaise
• 1 can Peas (drained)
• Salt and Pepper to taste

Instructions

1. 1

   Cook Vegetables - boil Potatoes and Carrots. Cook until soft, be careful not to overcook so they don't turn to mush. Cool the vegetables with ice water.

2. 2

   Prepare Eggs - place Eggs in a Saucepan filled with water. Bring to boil , cover with lid and remove from heat. Set timer for 11 minutes to make Hard Boiled Eggs. Cool and peel.

3. 3

   Dice - Chop Potatoes, Carrots, Eggs, Ham and Pickles into uniform cubes (try to keep everything approx ¼").

4. 4

   Finely Dice - using a sharp knife, finely dice White Onion and fresh Dill.

5. 5

   Combine - in a large bowl, mix together Potatoes, Carrots, Eggs, Pickles, Ham, drained Canned Peas, Onions and fresh Dill.

6. 6

   Add Mayo - mix in Mayonnaise until combined. Taste and season with Salt and Pepper.

7. 7

   Chill - cover with Cling Wrap and refrigerate for at least 2 hours.

8. 8

   Serve - garnish with Dill and serve cold.