Olivier salad — the classic Russian potato salad of diced potato, carrot, egg, sausage, pickles and peas in a creamy mayonnaise dressing with dill. A festive table staple.
- 4 Potatoes
- 3 Carrots
- 1 tbs Salt
- 1/2 tbs White Wine Vinegar
- 4 Eggs
- 7 oz Sausages
- 4 oz Dill
- 1 can Peas
- 4 Onions
- 1 cup Mayonnaise
Tags:
SaladVideo
Preparation
- Cut the potatoes and carrots into small uniform cubes, place in a large pot, and fill with water.
- Add the salt and vinegar, bring to the boil over medium-high heat, then reduce to medium and cook until the potatoes are cooked through, about 15 minutes. Drain and let cool to room temperature.
- Meanwhile, cut the sausage and pickles into small cubes and chop the green onions.
- Cut the hard-boiled eggs into small cubes as well.
- If using fresh dill, chop it too.
- In a large bowl, combine the potatoes, carrots, sausage, pickles, peas and green onions.
- Add the mayonnaise and dill and mix until well combined.
- Season with salt and pepper to taste, cover with plastic wrap, and refrigerate for at least 1 hour before serving.
