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Russian Potato and Beef Salad 'Olivier'


"A different kind of salad, but so good!"
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50 m servings 330 cals
Original recipe yields 16 servings

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  1. Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
  2. Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.

Nutrition Facts

Per Serving: 330 calories; 31 g fat; 7.6 g carbohydrates; 6.2 g protein; 62 mg cholesterol; 524 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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sounds good but leaves a lot out. Like what do you do with the beef?'Cut potatoes in chunks or diced or how? Do you cook the bologna with the carrots ? Lot missing