We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
25 minutes
15 minutes
70 minutes
- 2 large potatoes, peeled and sliced lengthwise
- 3 carrots, peeled and sliced lengthwise
- 1 (15 ounce) can sweet peas, drained
- 3 dill pickles, chopped, or more to taste
- 1 onion, finely chopped
- 3 bologna slices, chopped
- 2 hard-boiled eggs, chopped
- In a large pot, combine potatoes and carrots with salted water and bring to a boil. Simmer over medium-low heat until tender, approximately 15 minutes. Drain and rinse with cold water until cool. Dice the potatoes and carrots.
- In a large bowl, mix together potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs. Gently stir in mayonnaise, sour cream, salt, and black pepper until well combined. Cover with plastic wrap and refrigerate for at least 30 minutes until cold.
Similar Recipes
- 110min
Russian Beet and Potato Salad
Delicious Russian potato and beet salad with carrots, dill pickles, green onions, olive oil, and champagne vinegar.
- 50min
Authentic Russian Salad 'Olivye'
Indulge in a classic Russian Olivye salad with tender potatoes, carrots, eggs, pickles, ham, and peas tossed in creamy mayo dressing.
- 120min
Magaricz
Sautéed mixed vegetables in fragrant olive oil creates a heavenly aroma. Perfect for dipping with rye bread, crackers, or your favorite bread.
- 50min
Coulibiac with green olive salsa
Simplified coulibiac with puff pastry and white fish - just as delicious, made quick and easy.
- 95min
Olive oil, rosemary and salt flat bread
Bake flatbread with Australian extra virgin olive oil, sea salt, and fresh rosemary. Serve warm with chunky artichoke dip.