Olivier Salad (Russian Potato Salad)

Method

1. Scrub the potatoes and carrots and put them whole, unpeeled, in a 18 cm pot with the salt and cold water to cover by 2 cm. Bring to the boil over high heat, then turn down to medium heat and simmer for 22 min. Lift each one out when a knife slides in easily; the carrots may be ready first. Cooking them in their skins stops them soaking up water, so the salad stays firm.

   Add in this stepPotatoes 300 gCarrots 100 gSalt ¾ tsp

   high heat→medium heat

2. Bring water to the boil in a 16 cm pan, adjust to medium heat, lower in the eggs with a ladle and cook for 10 min, then put them straight into cold water. The yolks should be fully set.

   Add in this stepEggs 2

   medium heat

3. Let the potatoes, carrots and eggs cool completely (30 min). Mayonnaise on warm vegetables turns the potatoes mushy and makes the salad spoil faster.

4. Peel the potatoes, carrots and eggs and dice everything into 7–8 mm cubes, about the size of a pea, into a large bowl. Cut the ham and pickles the same size, squeeze the pickles lightly to remove their juice and add both to the bowl. Even dice is the secret of a good Olivier.

   Add in this stepCooked ham or doktorskaya (bologna-style) sausage 120 gDill pickles (medium) 2

5. Drain the peas very well in a sieve, slice the spring onions thinly and add both to the bowl.

   Add in this stepPeas (tinned, or frozen and thawed) 80 gSpring onions 1½

6. Add the mayonnaise, salt and pepper and fold gently with a spatula, lifting from the bottom of the bowl; stirring hard crushes the potatoes. Taste and adjust the seasoning.

   Add in this stepMayonnaise 80 gSalt ½ tspBlack pepper 2 pinch

7. Cover and chill for 30 min so the flavours come together. Serve sprinkled with the dill.

   Add in this stepDill, chopped 1 tbsp