1. Boil potatoes and eggs, let cool. 2. Shred potatoes and eggs using hand grinder or cut into 1/4-inch dice. 3. Dice bologna, cucumbers and/or pickles as well as apple. (pill apple beforehand). 4. Drain the can of peas. 5. Combine all ingredients in a large bowl and mix well adding salt, pepper and mayonnaise as needed. 6. Move well mixed salad into a large serving bowl. 7. Note: if you prefer creamier salad, shred your ingredients, if you prefer to taste each ingredient in your salad cut them. I prefer shredding, I think it tastes better and takes less time to prepare. You can also add shredded fresh or cooked carrots, as well as diced of azalea onion. I usually cook my potatoes and eggs a day before and let them stand in refrigerator. Also, if you short on time, you can make this salad a day before, but do not put mayonnaise until ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
