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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice. | 2. Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1			-	-	-	-
carrot	3			157.44	36.7872	3.5712	0.9216
egg	3			214.5	1.08	18.84	14.265
bologna	1	pound	cut	1356.2428	19.4591	49.486999999999995	118.5238
pea	1	can	drained	61.7091	11.093	4.1139	0.2939
dill pickle	3		diced	51.48	10.3389	2.145	1.287
onion	1/3	cup	diced	21.3333	4.9813	0.5867	0.0533
dill	1	teaspoon		6.405	1.1586	0.3356	0.3053
salt black pepper	to taste		ground	-	-	-	-
mayonnaise	2	cups		1675.04	0.0	1.7168	185.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.