why we’re afraid to cook + salad olivier

INGREDIENTS

• 2 pounds Russet potatoes, boiled, peeled and finely diced (1/4- to 1/2-inch for this and all chopped ingredients)
• 2 eggs, hard-boiled, finely diced (optional)
• 1 small red or white onion, finely diced
• 3/4 cup mayonnaise (low-fat, or a mixture of mayo and sour cream work great here)
• 3 small dill pickles, finely diced
• 1 cup canned peas and carrots, drained or 1/2 cup cooked peas and 1 carrot, chopped and cooked
• Salt and pepper