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Ingredients
US|METRIC
6 SERVINGS
- 12 oz. russet potato (baked, peeled and cooled)
- 8 oz. bologna (mild smoked, see headnote; may substitute good-quality beef bologna)
- 32 oz. carrots (total, scrubbed, baked or boiled and cooled)
- 8.5 oz. pickles (spicy kosher, preferably Israeli, whole or in spears, see headnote)
- 7 oz. frozen green peas (blanched, drained and cooled, see NOTES)
- 6 Tbsp. low-fat mayonnaise (or regular)
- 6 Tbsp. low fat sour cream (or regular)
- 3/4 tsp. fine sea salt (or kosher)
- 3/4 tsp. freshly ground black pepper
- cooked quail eggs (6 to 9 hard-, for garnish, see NOTES, optional)
- chopped parsley (Finely, for garnish, optional)
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