Russian Salad "Oliv'e"

Directions

1. First, put potatoes and carrots in a large pot, bring to a boil and cook until fork tender. In a smaller pot, hard boil the eggs.
2. Meanwhile, chop bologna, onion, and pickles and add to large bowl. Drain peas and add half of the can to the bowl. Once the eggs are ready, chop them into small pieces and add to the bowl.
3. Once the potatoes and carrots are fork tender, drain and let cool. Once the vegetables are cool to the touch, peel and chop and add to the bowl that has the rest of the ingredients you already added.
4. Add a few pinches of salt, taste the ingredients to make sure it suits your palate. Add a few tablespoons of mayonaise and mix well until combined.