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why were afraid to cook + salad olivier

why were afraid to cook + salad olivier Recipe

  • 2 pounds Russet potatoes, boiled, peeled and finely diced (1/4- to 1/2-inch for this and all chopped ingredients)
  • 2 eggs, hard-boiled, finely diced (optional)
  • 1 small red or white onion, finely diced
  • 3/4 cup mayonnaise (low-fat, or a mixture of mayo and sour cream work great here)
  • 3 small dill pickles, finely diced
  • 1 cup canned peas and carrots, drained or 1/2 cup cooked peas and 1 carrot, chopped and cooked
  • Salt and pepper
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