Russian Salad (Olivier Salad)

Ingredients

• 165 gCorn
• 130 gCarrot
• 160 gPea
• 150 gPotato
• 75 gPickle
• 446.4 gMayonnaise
• 2 gSalt

Instructions

1. 1

   Cook the vegetables

   • Place the corn, frozen diced carrots, peas and diced potatoes in a pot of boiling water.
   • Simmer 5–10 minutes until the potato cubes are tender (time depends on size).
   • Drain the vegetables well and transfer to a large bowl.
2. 2

   Cool and add pickles

   • Let the cooked vegetables cool to about room temperature.
   • Stir in the diced pickles.
3. 3

   Mix with mayonnaise

   • Add the mayonnaise and stir until the vegetables are evenly coated.
   • Season with salt to taste.
4. 4

   Serve

   • Chill for at least 30 minutes if possible to let flavors meld (optional).
   • Serve as a side dish or on bread/lettuce leaves.