Oliviye Salat

"Oliviye Salat" (an Uzbek potatoe salad)

Ingredients:
Potatoes (washed but not peeled)(I usually use 4-5 medium sized potatoes to make a decent size batch of salad)
Carrots (washed but not peeled)(in the end the amount of carrots should equal about the same as the potatoes so I usually use 6-8 carrots but the carrots in the states are bigger so I have no idea how much)
Eggs (5)
Can of green peas drained
Can of whole kernel corn drained(optional)
Pickles (optional)
Kielbasa sausage (or Bologna type meat is often used)
Mayo
Salt

Bring a large stockpot of water to a boil. Put potatoes and carrots (cleaned but not peeled yet) into the pot. Once the water is boiling again, put eggs into the pot. Boil on high heat for 20 minutes. Carefully remove boiled eggs and cool. If the potatoes and carrots are cooked well, take those out also, otherwise cook for another 15 minutes or so and check again. Our gas fluctuates and the carrots here are more sweet and firm so it can range from 20 minutes to an hour to cook the vegetables. Once the vegetables and eggs have cooled, peel them all/remove skin or shell. Dice everything into very small pieces. Everything should be about the same size including eggs, meat, pickles, and anything else being used. After everything is cut up, gently mix it all together in a large bowl. Add salt generously. Add the mayo last. The amount of mayo depends on how you want it to turn out. Cover and refrigerate. Keeps well for at least a week here but it doesn't usually last that long.

Enjoy!
Love,
Samantha