Russian

Olivier Salad

A classic Russian Olivier salad with tender boiled vegetables, eggs, pickled cucumbers, green peas, and doctor's sausage bound with mayonnaise. The cubes should be small and even, so every spoonful tastes balanced and familiar.

Ingredients

• Potatoes, unpeeled2 small
• Carrot, unpeeled1 small
• Eggs2 large
• Doctor's sausage or mortadella-style bologna120g
• Pickled cucumbers2 small
• Canned green peas, drained1/2 cup
• Mayonnaise3 tbsp
• Fine saltto taste
• Ground black pepperto taste
• Fresh dill, optional1 tsp chopped

Method

1. Place the unpeeled potatoes and carrot in a saucepan, cover with cold water, add a small pinch of salt, and boil until just tender, about 25 to 35 minutes depending on size.
2. In a separate small saucepan, hard-boil the eggs for 10 minutes, then cool them in cold water.
3. Drain the vegetables, let them cool completely, then peel them.
4. Peel the eggs and cut the potatoes, carrot, eggs, doctor's sausage, and pickled cucumbers into small even cubes, about the size of the peas.
5. Put the diced ingredients in a mixing bowl and add the drained green peas.
6. Add mayonnaise, a little salt, and black pepper, then fold gently so the vegetables keep their shape.
7. Taste and adjust the seasoning; add dill if using.
8. Cover and chill for at least 30 minutes before serving, then serve cold in a bowl or molded neatly onto plates.

Common questions