Here is a great way to use up that easter ham and eggs a yummy lighter version of my Grandma Katrina's russian olivier salad..enjoy! ♥
Ingredients ♥
4 yukon gold potatoes, boiled, peeled, then cubed (about 2 lbs)
3 large carrots, boiled, peeled, then cubed
4 hard boiled eggs, chopped ( i use just the eggg whites for a healthier version)
1 can peas (about 2 cups)
3 dill pickles, diced
1 lb diced turkey ham ( or any easter leftover ham)
mayonnaise, to taste ( 1 – 1 1/2 cups) light of course!
salt & pepper
Hard boil the eggs (bring to a boil, remove from heat and cover for 17 minutes)
Boil the potatoes (boil 20-25 minutes, or until an inserted knife slides in easily)
large carrots (boil about 10-15 minutes)
Peel everything, then dice into neat little cubes.
Toss with a rainbow of peas, pickles, ham, salt, and pepper
Add the mayo enjoy! ♥
4 yukon gold potatoes, boiled, peeled, then cubed (about 2 lbs)
3 large carrots, boiled, peeled, then cubed
4 hard boiled eggs, chopped ( i use just the eggg whites for a healthier version)
1 can peas (about 2 cups)
3 dill pickles, diced
1 lb diced turkey ham ( or any easter leftover ham)
mayonnaise, to taste ( 1 – 1 1/2 cups) light of course!
salt & pepper
Hard boil the eggs (bring to a boil, remove from heat and cover for 17 minutes)
Boil the potatoes (boil 20-25 minutes, or until an inserted knife slides in easily)
large carrots (boil about 10-15 minutes)
Peel everything, then dice into neat little cubes.
Toss with a rainbow of peas, pickles, ham, salt, and pepper
Add the mayo enjoy! ♥
No comments:
Post a Comment