Olivier Salad (Russian Salad)

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• 5 each medium russet potatoes (about 2 lbs)
  Ingredient note

  Source: 5 medium russet potatoes (about 2 lbs)
• 10 each medium carrots
  Ingredient note

  Source: 10 medium carrots
• 10 each eggs
  Ingredient note

  Source: 10 eggs
• 2 lbs ham
  Ingredient note

  Source: 2 lbs ham
• 10 each whole pickles
  Ingredient note

  Source: 10 whole pickles
• 2 cups thawed frozen peas
  Ingredient note

  Source: 2 cups of thawed frozen peas
• 1 each Granny Smith apple (finely chopped)
  Ingredient note

  Source: 1 Granny Smith apple (finely chopped)
• 2 cups homemade mayo (or Paleo mayonnaise)
  Ingredient note

  Source: 2 cups homemade mayo (or Paleo mayonnaise)
• As Needed salt
  Ingredient note

  Source seasoning: salt and freshly ground black pepper
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and freshly ground black pepper
• 1/3 cup green onions (optional)
  Ingredient note

  Source: 1/3 cup green onions (optional)

1. Peel and finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to boil. Continue cooking uncovered for about 10-12 min or until tender then rinse with cold water and drain. Transfer to paper towels to remove any excess water. Transfer to a large mixing bowl.
2. Meanwhile hard boil the eggs in another pot.
3. While the potatoes and carrots are cooking, dice ham and pickles in small dice. Add them to the mixing bowl. Also, add thawed peas.
4. Season vegetables in the mixing bowl with salt and pepper, and stir well. Again, season and stir until all vegetables are well seasoned.
5. Lastly, finely chop the hard-boiled eggs and add them to the bowl. Add the chopped apple to the salad, 2 cups mayonnaise and stir well. Let cool for at least 30 minutes in the fridge. Serve in a large salad bowl or platter. Enjoy!