Potato Salad (Olivier)

Ingredients

• 800 gPotato
• 180 gCarrot
• 1 tbspSalt
• 7.5 mlWhite wine vinegar
• 4 pcsEgg
• 198 gSausage
• 113 gDill
• 400 gPea
• 4 pcsGreen onion
• 150 gPickle
• 240 mlMayonnaise

Instructions

1. 1

   Preparation

   • Peel the potatoes and carrots and cut into small, even cubes (about 1 cm).
   • Wash and slice the spring onions. Dice the pickles. Finely chop the dill.
2. 2

   Cooking

   • Place potatoes and carrots in a large pot, cover with water. Add salt and white wine vinegar.
   • Bring to a boil over medium-high heat, then reduce heat and simmer about 12–15 minutes until potatoes are cooked but still firm.
   • Drain and let potatoes and carrots cool to room temperature.
3. 3

   Boil eggs & prepare other ingredients

   • Boil eggs 9–10 minutes for hard-boiled eggs, cool, peel and dice.
   • Dice the vegetarian sausages (pan-fry briefly if raw).
   • Drain the canned peas.
4. 4

   Combine

   • In a large bowl combine potatoes, carrots, eggs, sausages, pickles, peas and spring onions.
   • Add mayonnaise and dill and mix gently until well combined.
   • Season with salt and pepper to taste.
5. 5

   Chill & serve

   • Cover with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
   • Taste and adjust seasoning before serving.