Turkey Potato Salad

This is an adaptation of the famous Russian salad Olivie. Olivie once was a huge tradition for every celebration in the Soviet Union; now we make it as a meal or for holiday occasions. My friends love this salad because it has many ingredients and come out either as a side or hearty addition to any potluck. The amount of every ingredient is adjustable. I prefer to use turkey as a meat. Chicken works well too. Spring onion and parsley are optional but I like the flavor they add to the mix. I also prefer light or low fat Mayonnaise, but it does not matter which one.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 4  potatoes (medium size)
• 3 -4  carrots (medium size)
• 3 -4  hard-boiled eggs
• 2  cups  kosher pickles or 2  cups dill pickles
• 2  cups  cooked turkey
• 1 (8 ounce) can sweet peas
• 3  tablespoons parsley
• 1  sprig spring onion
• 4  tablespoons mayonnaise
•  salt and pepper (optional)

Directions

1. Boil potatoes and carrots in their skin until soft, about 15 minute Drain water, and let them cool will they are not too hot to the touch. Boil eggs till they are hard, for about 15 min as well, and let them cool in cold water.
2. Meanwhile, dice pickles, turkey meat, parsley, and onion.
3. When the potatoes, carrots, and eggs are cold to the touch peel and dice them.
4. Mix all ingredients, and dress with Mayo. Enjoy!
5. The salad can stay dressed in the fridge for a while of you do not add salt to the mix.