8
Russian
Potato Salad (Olivier Salad)
Allergens: Eggs, Gluten, Sulphites
The Russian celebration salad, diced potato, carrot and egg bound in mayonnaise.
Ingredients
- Salt 1 tbsp
- Dill 4 oz
- Carrot 3
- Onion 4
- Potatoes 4
- Sausages 7 oz
- Eggs 4
- Mayonnaise 1 cup
- White wine vinegar 0.5 tbsp
- Frozen peas 1 tin
Method
- Cut the potatoes and carrots into small uniform cubes.
- Place them in a large pot and fill with water.
- 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.
- 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 them as well.
- In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.
- Add mayo and dill and mix until well combined.
- Salt and pepper to taste.
- Cover with a plastic wrap and refrigerate for at least 1 hour before serving.