Potato salad, a staple food of many countries around the world, has historically been a little on the fancy side in Russia where its recipe originates. It has become quite popular across the Mediterranean. It's relatively easy to make (and to mess up) and tame for larger crowds. Be prepared to put in a fair share of elbow grease.

I've made this originally for 25, but turns out my calculations were off by a factor of 2.

Ingredients

Serves: 50 persons

• 24 medium potatoes
• 2.5kg pickles
• 6 large chicken breasts
• 18 large eggs
• 1.9L mayo
• 1.4L canned green peas
• 1.4L canned corn niblets
• 400g thinly sliced beef bologna
• 6 tablespoons garlic powder
• 3 tablespoons oregano powder
• 6 tablespoons black pepper

Substitutions

• Bologna can be replaced with ham slices.
• Feel free to experiment with spices.
• Mayo can be mixed with sour cream 1/2-1/2 for a richer taste.
• Pickles can be chopped or finely sliced using a mandolin. Chopped pickles give Olivieh a more substantial texture.

Equipment

• Largo pot

Time

• Attended prep time: 2-4 hours
• Unattended prep time: 1-2 hours
• Attended cook time: 0
• Unattended cook time: 0

Preparation

1. Boil potatoes in water until soft. The time varies depending on the size of the potatoes, but potatoes should give easily when poked with a fork.
2. Boil eggs in water until firm, about 15-20 minutes. Yolk should be hard.
3. Boil chicken breasts in water until well-done, 10-15 minutes.
4. Finely chop pickles into cubes about 25x25mm (See substitutions for easier alternative).
5. Slice Bologna vertically into small 50x50mm slices.
6. Let potatoes and eggs cool and peel the skin.
7. Mash potatoes and eggs into a puree.
8. Finely slice chicken breast.
9. Mix potatoes, eggs, chicken breast, mayo, green peas, corn niblets, sliced bologna, spices together. Mix well.

Serve

Serve cold with warm pita bread.