Easy Olivier Salad

5 Minutes Place the carrots and potatoes into a large pot of cold water. Bring the water to a boil, then reduce the heat to medium and simmer. The carrots will take approximately 15 minutes to cook and the potatoes can take up to 25 minutes. Both are ready when you can pierce a knife through them easily. Once the carrots and potatoes are done, remove with tongs and set onto a tray to cool.

5 Minutes Cook the eggs for 10 minutes. Afterward, carefully transfer them to an ice bath to cool completely. Only cut 5 eggs and leave the 6th for slicing into rings and garnishing the salad.

5 Minutes While the vegetables are cooking, cut the chicken ham and pickles into pea-sized cubes.

5 Minutes Once the vegetables and eggs are cooled, peel and dice into pea-size cubes as well. Having everything cut into the same size is important for taste, texture, and look.

5 Minutes Add all of the ingredients (including the green scallions and mayonnaise) into a large mixing bowl. Using a spoon, fold all ingredients together. Season with salt to taste. Slice the 6th egg into disks and top the salad along with some extra scallions.

5 Minutes **TIPS AND NOTES: ** - When making this salad ahead of time, keep the vegetables, eggs, and sausage in a separate container from the pickles and green onions. - Refrigerate all ingredients before putting them together when ready for make-ahead. - Mix the salad only when ready to enjoy for maximum freshness.