(a variation of Salad Olivier)
Makes 10-12 servings
1 kg (2.2 pounds) potatoes
200 g (7 ounces) potatoes
8-10 dill pickles (real salty ones, no vinegar)
1 can (500 g/1.1 pounds) green peas
250 g (8.8 ounces) mayonnaise
3-4 eggs
100 g (3.5 ounces) olives
salt
pepper
Boil the potatoes and carrots in salted water (about 20 minutes), then peel and cube them. Boil, peel and finely mince the eggs. Cube the pickles. Put everything in a large salad dish. Rinse the peas in cold water in a colander and add them to the salad. Pour the mayonnaise over the ingredients in the salad dish, then salt and pepper and mix everything well together. Decorate with the olives.
Cooked poultry, pork, or game are often added to the this salad.