This is my version of Sanobar's version of an Uzbek version of a Russian version of a French salad.
The recipe below takes about $10 (in an urban American supermarket) and 1½ hours to make once you get good at it (and depending on how you manage your boiling of stuff). It's what I call 'big bowl size'—that is, it makes enough for a giant party of people to all eat as much as they want, and is good for having left-overs after pot-lucks ;)
If you want to make less, then decrement the number of eggs, carrots, potatoes, and spoonfuls of mayo by whole numbers, and quantity of peas and pickles by equivalent fractions of jars and cans, though extra peas and pickles won't hurt the salad (to a point).
- 1 jar of dill wedges (pickles)
- 1 can of green peas
- 5 eggs
- 5 medium potatoes
- 5 carrots
- salt & pepper to taste
- eggs, until hard
- potatoes, until softish
- carrots, until soft
- carrots (this can be done before boiling to save time; otherwise peel Central-Asian style (scrape with knife))
- Dice and add to a big bowl:
- Also add to bowl:
- enough mayo to make ingredients in bowl creamy—maybe about 5 big spoonfuls?
- salt and pepper to taste