1cupdiced meat - ham, bologna, chicken, or corned beef
3/4cupmayonnaise
salt and pepperto taste
Instructions
Boil the potatoes until tender. If you would like carrot in your salad, add the carrots halfway through the potato cooking process.
In a separate pot, hard boil the eggs. Drain, rinse with cold water, and peel.
Allow the potatoes, eggs, and carrots to cool. Then chop them into bite-sized pieces and place them in a bowl.
Add the onions, dill pickles, green peas, meat, and mayonnaise.
Stir until combined and season with salt and pepper if desired.
Video
Recipe Tips
This is a very flexible recipe and this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really adds the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.