Salad Olivier

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"Olympic Village visitors in Sochi are finding this traditional dish, sometimes called Russian salad, served at breakfast as well as lunch and dinner. The meaty, refreshing potato salad is most often made for holidays and special occasions. It is said to have been created by a chef named Olivier who ran a restaurant in 19th century Moscow. The quail eggs and attention to evenly cut ingredients make this version from Mari Vanna in the District a bit more elegant. The recipe calls for a brand of Russian bologna that is pale pink and smooth and tastes slightly smoky; it is available at some area gourmet markets that carry Russian deli products. But a good-quality beef bologna makes a reasonable substitute. The restaurant's chef makes his own pickles, which are spicy. Israeli pickles are the closest in flavor and crunch; they are available in kosher markets. Make Ahead: The salad tastes best just after it's been assembled; it may be refrigerated in an airtight container for up to 3 days...."

INGREDIENTS
1 large (12 ounces) russet potato, baked, peeled and cooled
One 8-ounce piece mild smoked bologna (see headnote; may substitute good-quality beef bologna)
3 to 4 medium (8 ounces total) carrots, scrubbed, baked or boiled and cooled
8 1/2 ounces spicy kosher pickles, preferably Israeli, whole or in spears (see headnote)
7 ounces frozen green peas, blanched, drained and cooled (see NOTES)
6 tablespoons regular or low-fat mayonnaise
6 tablespoons regular or low-fat sour cream
3/4 teaspoon kosher or fine sea salt
3/4 teaspoon freshly ground black pepper
6 to 9 hard-cooked quail eggs, for garnish (see NOTES)
Finely chopped parsley, for garnish
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