PREP TIME: 25 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 45 MINUTES

• 4 potatoes 2 lbs/900 g,
• wash, & peel if desired
• 3 medium carrots 10 oz/300 g,
• wash and peeled
• 1 tbsp salt
• ½ tbsp white vinegar*
• 4 hard-boiled eggs
• 7 oz/200 g summer sausage**
• 4 oz/100 g dill pickles
• 1 can/15 oz sweet peas, drained
• 1 tsp dill paste or fresh dill
• 4-5 green onions***
• 1 cup Original Bubi’s Sauce®
• or Spicy Bubi’s Sauce®
• Salt and pepper to taste

1. Cut the potatoes and carrots into small uniform cubes
2. Place them in a large pot and fill with water
3. Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature
4. Meanwhile, cut the sausage and pickles into small cubes, and chop the green onions
5. Cut the hard-boiled eggs into small cubes as well
6. If using fresh dill, chop them as well
7. In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions
8. Add Bubi’s Sauce® and dill and mix until well combined
9. Salt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving

*Adding vinegar prevents the potatoes from falling apart. The vegetables won’t taste vinegary, but they’ll hold their shape perfectly.

**Instead of summer sausage, you may use bologna, or any smoked sausage.

***You can also use regular yellow onion, or shallots, instead of green onions.