Olivier Salad (aka Russian Potato Salad)

• 1 1/2 lb red potatoes skin on
• 2 large carrots peeled & diced
• 2 large celery stalks diced
• 1 cup frozen peas
• 1 cup diced pickles (I like claussen)
• 5 tbsp dijon mustard (yellow is fine)
• 1/2 cup sour cream
• 1 cup mayo
• 4 boiled eggs (peeled and chopped)
• 1 green apple diced (grannysmith)
• 1 salt to taste (start with a teaspoon)

1. Get your potatoes boiled until cooked through.
2. About 30 to 40 min once boiling starts.
3. Check doneness by placing a knife through potatoe... Should slide right off the knife when done.
4. Peel the skin off the potatoe after its cooked.
5. The skin should slide right off.
6. Some people prefer boiling with out the skin, but that makes the potatoes watery and mushier.
7. You decide.
8. Drain potatoes.
9. Let potatoes cool until you can handle them.
10. About 30 min.
11. Dice potatoes and place in a very large bowl.
12. Add your carrots, celery and peas to a small pot with water and boil for 5 min.
13. Drain water.
14. Add all of your ingredients to the potatoes and mix very well.
15. Taste.
16. Add more salt until it reaches desired seasoning.
17. Cover with plastic wrap and chill overnight.
18. Serve as a potatoe salad side dish.
19. As the salad sits over night the flavors will come together and you won't believe how amazing this potatoe salad is!

red potatoes, carrots, celery, frozen peas, pickles, sour cream, mayo, eggs, green apple, salt

Taken from cookpad.com/us/recipes/354295-olivier-salad-aka-russian-potato-salad (may not work)