3 small, medium potatoes
4 medium carrots
8 eggs
1 lb bologna
8 small pickles
1 - 2 small cucumbers
1 can (14 - 15 oz) peas
1 ½ cups mayonnaise
1 small onion, optional
fresh chives, optional
Cook the potatoes with the carrots in a medium pot just until tender, 20 - 30 min, depending on the size of the vegetables. Cook the vegetables in their skins. Do not overcook.
Hardboil the eggs.
Drain the peas well.
Cut the potatoes, carrots, eggs, pickles and cucumbers, if using, into small ¼ inch dice.
Mince the onions finely, if using. (I don’t like raw onions, so I never put them in. Another option is to use chives or green onions.)
Mix all the the ingredients with the mayonnaise.
Just like most potato salads, "Olivie" is made ahead of time. Sometimes, I chop all the ingredients and store them in the refrigerator and then add the mayonnaise a few hours before serving. This way, you will have your prep done a few days before the event.