Potato Salad (Olivier Salad)

Ingredients

• 800 gPotato
• 180 gCarrot
• 15 gSalt
• 7.5 mlWhite wine vinegar
• 4 pcsEgg
• 200 gSausage
• 15 gDill
• 240 gPea
• 4 pcsGreen onion
• 240 mlMayonnaise
• 100 gPickle
• 1500 mlWater
• 1 tspPepper

Instructions

1. 1

   Prepare

   • Peel and dice the potatoes into small, even cubes (about 1–1.5 cm).
   • Peel and dice the carrots to the same size.
   • Slice the spring onions, dice the pickles and sausages, and chop the dill.
   • Prepare the eggs (see next step).
2. 2

   Cook potatoes and carrots

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

   Boil and chop eggs

   • Place eggs in a small pot, cover with cold water and bring to a boil.
   • Once boiling, cook 9–10 minutes for hard-boiled eggs.
   • Cool in cold water, peel and dice the eggs.
4. 4

   Mix the salad

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

   Chill and serve

   • Cover the salad and refrigerate for at least 1 hour to let flavors meld.
   • Taste before serving and adjust seasoning if needed.