Anya used this recipe: http://globaltableadventure.com/recipe/russian-potato-salad-olivier-salad/

by Sasha Martin on Global Table Adventure

Its instructions follow. The original post (at the link) includes illustrative pictures. 

Makes about a gallon (serves 12+)

Ingredients:

4 yukon gold potatoes, boiled, peeled, then cubed (about 2 lbs)
3 large carrots, boiled, peeled, then cubed
4 hard boiled eggs, chopped
1 can peas (about 2 cups)
3 dill pickles, diced
1 lb diced ham or chicken (Anya used big chunks of diced ham. Yum.)
mayonnaise, to taste (probably need 1 – 1 1/2 cups, but added in dollops whenever you serve it)
salt & pepper

Anya added lots of fresh dill, finely chopped. (Actually she says she assigned this salad to her friend Elizabeth. So Elizabeth gets the credit for the yummy salad I sampled.)

Cook all of the ingredients until just tender (if they get overdone they won’t hold their shape)

– Hard boil the eggs (bring to a boil, remove from heat and cover for 17 minutes)
– Boil the potatoes (boil 20-25 minutes, or until an inserted knife slides in easily)
– large carrots (boil about 10-15 minutes)

Peel everything, then dice into neat little cubes.

Toss with a rainbow of peas, pickles, ham, salt, and pepper.

Mix with a couple scoops of mayo.

Note: The salad keeps best without mayo, so only add mayo to the bit you’ll be eating.