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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Olivier Salad Recipe

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This recipe for Olivier Salad is from Keesecker Agri Business , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 yukon gold potatoes, boiled, peeled, then cubed (about 2 lbs)
3 large carrots, boiled, peeled, then cubed
4 hard boiled eggs, chopped
1 can peas (about 2 cups)
3 dill pickles, diced
1 lb diced ham or chicken
mayonnaise, to taste (probably need 1 – 1 1/2 cups)
salt & pepper
Directions:
Directions:
Cook all of the ingredients until just tender (if they get overdone they won’t hold their shape)
– Hard boil the eggs (bring to a boil, remove from heat and cover for 17 minutes)
– Boil the potatoes (boil 20-25 minutes, or until an inserted knife slides in easily)
– large carrots (boil about 10-15 minutes)
Peel everything, then dice into neat little cubes.
Toss with a rainbow of peas, pickles, ham, salt, and pepper
Mix with a couple of happy scoops of mayo.
Personal Notes:
Personal Notes:
The salad keeps best without mayo, so only add mayo to the bit you’ll be eating.

 

 

 

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