Olivier Salad

Ingredients

• 4 medium Yukon Gold or russet potatoes (about 1 1/2 lbs), scrubbed and unpeeled
• 2 medium carrots, unpeeled
• 4 large eggs
• 3 medium brined dill pickles (about 6 oz), not fresh cucumber
• 1 cup frozen green peas, thawed
• 8 oz cooked bologna, ham, or boiled chicken breast, diced
• 3/4 cup full-fat mayonnaise
• 1 tablespoon pickle brine, from the jar
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh dill, for garnish

Before you cook

• Place the whole, unpeeled potatoes and carrots in a large pot and cover with cold water by 2 inches.
• Place the eggs in a separate small saucepan and cover with cold water by 1 inch.
• Drain the thawed peas in a colander and set aside.
• Dice the pickles into 1/4-inch cubes and set aside.
• Dice the bologna, ham, or chicken into 1/4-inch cubes and set aside.

Steps

1. Bring the pot with the potatoes and carrots to a boil over high heat.
2. Reduce the heat to medium and simmer for 20 to 25 minutes, until a knife slides easily into the potatoes.
3. Drain the potatoes and carrots and let them cool until they can be handled, about 15 minutes.
4. Bring the saucepan of eggs to a boil over high heat.
5. Cover the pan, remove it from the heat, and let the eggs sit for 10 minutes.
6. Drain the eggs and run them under cold water until cool.
7. Peel the cooled potatoes, carrots, and eggs.
8. Cut the potatoes, carrots, and eggs into 1/4-inch cubes and place them in a large bowl.
9. Add the diced pickles, peas, and diced meat to the bowl.
10. Add the mayonnaise, pickle brine, salt, and pepper, and fold gently with a spatula until just combined.
11. Taste the salad and adjust the salt and pepper as needed.
12. Cover and refrigerate the salad for at least 1 hour before serving.
13. Garnish with the chopped fresh dill just before serving.