Russian Potato Salad Olivier (From South Russia)

• 4 medium idaho potatoes
• 5 hard-boiled eggs
• 1 medium pickle
• 12 English cucumber
• 16 ounces canned peas, drained
• 1 green apple
• 1 (16 ounce) package bologna (I prefer chicken bologna)
• 12 cup mayonnaise (more or less depending on your taste)
• 14 teaspoon salt (optional)
• 14 teaspoon pepper (optional)

1. Boil potatoes and eggs, let cool.
2. Shred potatoes and eggs using hand grinder or cut into 1/4-inch dice.
3. Dice bologna, cucumbers and/or pickles as well as apple.
4. (pill apple beforehand).
5. Drain the can of peas.
6. Combine all ingredients in a large bowl and mix well adding salt, pepper and mayonnaise as needed.
7. Move well mixed salad into a large serving bowl.
8. Note: if you prefer creamier salad, shred your ingredients, if you prefer to taste each ingredient in your salad cut them.
9. I prefer shredding, I think it tastes better and takes less time to prepare.
10. You can also add shredded fresh or cooked carrots, as well as diced of azalea onion.
11. I usually cook my potatoes and eggs a day before and let them stand in refrigerator.
12. Also, if you short on time, you can make this salad a day before, but do not put mayonnaise until ready to serve.

potatoes, eggs, pickle, cucumber, peas, green apple, chicken bologna, mayonnaise, salt, pepper

Taken from www.food.com/recipe/russian-potato-salad-olivier-from-south-russia-266183 (may not work)