Olivi'e, the King of Russian Appetizers

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Serves 4

Ingredients

2 medium-sized potatoes

3 medium-sized carrots

3 eggs

2 dill pickles

1 small cucumber

1 can of sweet peas or one cup of frozen, thawed

1 fuji (or similar) apple

3/4 to 1 cup of mayonnaise 

Fresh dill to taste (about 2 tbsp)

Salt to taste

 | 
 | 
Serves 4

Ingredients

2 medium-sized potatoes

3 medium-sized carrots

3 eggs

2 dill pickles

1 small cucumber

1 can of sweet peas or one cup of frozen, thawed

1 fuji (or similar) apple

3/4 to 1 cup of mayonnaise 

Fresh dill to taste (about 2 tbsp)

Salt to taste

Ingredients

2 medium-sized potatoes

3 medium-sized carrots

3 eggs

2 dill pickles

1 small cucumber

1 can of sweet peas or one cup of frozen, thawed

1 fuji (or similar) apple

3/4 to 1 cup of mayonnaise 

Fresh dill to taste (about 2 tbsp)

Salt to taste

Directions

1. Add unpeeled potatoes and carrots to a pot, cover completely with water, and cook for 20-25 minutes or until a fork pierces through easily. Watch over the carrots, as they may be ready before the potatoes. Once cooked, remove vegetables from water and set them aside to cool. Peel them once they’re cool enough to handle.

2.  Make hard-boiled eggs.

3. Cube the potatoes, carrots, eggs, pickles, cucumber, and apple, and mix them together. Drain the peas before mixing them in.

4. Add the mayo. You may need more or less, depending on the size of your ingredients.

5. Mix in minced dill.

6. Add salt to taste.

7. Eat at room temperature or refrigerate to chill.