Learn how to make the best Olivye salad! The secret is the portion size of each ingredient and the seasoning. The more bologna and eggs the tastier the salad will be! Make this ahead and enjoy for a couple of days!
- 12 hard boiled eggs
- 2.5 Lb bologna
- 3-4 medium potatoes or 7 small
- 8-10 medium carrots
- 15 oz sweet peas
- 1 small sweet onion
- 1 cup thinly cubed pickles
- Johnnys seasoning salt (gives it a unique flavor) or salt and pepper per taste.
- 4 Tbsp mayo (more or less per your taste)
Instruction’s
- Cook potatoes, carrots and eggs until tender.
Cool to room temperature . - Dice Bologna and onions into small cubes. Add to a large bowl
- Dice pickles into really small pieces. Drain all liquid with hands or strainer and add to the bowl.
- Peel potatoes, carrots and eggs. Dice into small cubes and add to the bowl.
- Drain the peas and add to the bowl.
- Add seasoning and mayo per taste. Mix well. You can serve right away but for best taste let the salad sit in the fridge for a couple of hours. Enjoy!
