Russian Potato And Beef Salad 'Olivier'

• 1 russet potato
• 3 carrots
• 3 eggs, or more to taste
• 1 pound bologna, cut into pieces
• 1 (15 ounce) can peas, drained
• 3 dill pickles, diced
• 1/3 cup diced onion
• 1 teaspoon fresh dill, or to taste
• salt and ground black pepper to taste
• 2 cups mayonnaise

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.

potato, carrots, eggs, bologna, peas, dill pickles, onion, fresh dill, salt, mayonnaise

Taken from www.allrecipes.com/recipe/236393/russian-potato-and-beef-salad-olivier/ (may not work)