Salad
Olivier salad (Russia)
- Preparation time
- 40 min
- Servings
- serves 6
Ingredients
serves 6
- Potato — to buy4
- Carrot — to buy2
- Egg — to buy4
- Ham — to buy200 g
- Gherkin — to buy4
- Petits pois — to buy150 g
- Mayonnaise — to buy200 g
- Salt — to buy1 tsp
- Pepper — to buy1 pinch
Preparation
Boil the unpeeled whole potatoes and carrots for 20-25 minutes in salted water, until a knife slides in easily; drain and let cool completely (warm vegetables would make the salad soggy).
Hard-boil the eggs for 9-10 minutes, then plunge them immediately into cold water to stop the cooking and make peeling easier.
Peel the cooled potatoes, carrots and eggs, then cut them into small even cubes, about the size of peas.
Cut the ham and pickles into cubes of the same size.
Gently combine all the diced ingredients in a large bowl with the peas.
Add the mayonnaise, mixing carefully to coat everything well without crushing it.
Adjust the salt and pepper, cover and chill for at least 1 hour before serving very cold, so the flavours meld.