Russian Potato Salad (Salat Olivier) - cooking recipe

Ingredients

6 potatoes, parboiled, peeled, and chopped
6 eggs, hardboiled, peeled and chopped
6 pickles, chopped
1/2 - 3/4 lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
1 (14 ounce) can peas, well drained
6 -8 scallions, chopped
salt, pepper to taste
mayonnaise
Optional additions
3 large carrots, parboiled, peeled, and chopped
1/2 - 1 cup sauerkraut, drained and chopped
1 cup cooked beans, well drained

Preparation

Cook potatoes and eggs.
Chop everything and put in large container.
Mix well, being careful not to mush it all up.
Season with salt and pepper.
Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
Serve, or refrigerate for later use.