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Add a photoA russian version of a potato salad, very creamy and delicious!
Ingredients
- 7 small or medium red potatoes (red potatoes work best in this recipe)
- 2 large carrots
- 6 eggs
- 1/2 (16 oz) can of sweet peas (drained)
- 4 slices of beef bologna
- 1/2 of medium onion
- 2 small dill pickles
- Mayo
- Salt (to taste)
Directions
- First, put potatoes and carrots in a large pot, bring to a boil and cook until fork tender. In a smaller pot, hard boil the eggs.
- Meanwhile, chop bologna, onion, and pickles and add to large bowl. Drain peas and add half of the can to the bowl. Once the eggs are ready, chop them into small pieces and add to the bowl.
- Once the potatoes and carrots are fork tender, drain and let cool. Once the vegetables are cool to the touch, peel and chop and add to the bowl that has the rest of the ingredients you already added.
- Add a few pinches of salt, taste the ingredients to make sure it suits your palate. Add a few tablespoons of mayonaise and mix well until combined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 10 servings | |
| Calories 118 | |
| Calories from Fat 54 | 46% |
| Total Fat 6.0g | 8% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.17g | |
| Cholesterol 118mg | 39% |
| Sodium 353mg | 15% |
| Potassium 235mg | 7% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.83g | 2% |
| Protein 6.55g | 10% |
