Makes: 8 servings
Cool salad for a hot summer day
potatoes peeled and diced
carrots peeled and diced
eggs boiled & diced
Peel and dice potatoes and carrots, put in pot of hot water to boil until tender. Boil eggs in separate pot and set aside to cool so you can peel and dice them later. Drain can of peas but leave about one teaspoon of juice in it to add to salad. Dice up bologna into small squares and put in large bowl, add can of peas with teaspoon of juice from can. Add potoates, carrots, salt, pepper, diced eggs and mayonnaise to bowl w/ bologna and mix well. Refrigerate for two hours and it's ready to serve.