Potato Salad (Olivier Salad)

Method10 steps

1. 1

   Step 1: Wash and peel all four medium potatoes and three medium carrots. Cut both vegetables into small, even cubes, keeping all the prepared pieces together for cooking.

   Uses 4 medium potatoes, about900 g total · 3 medium carrots, about300 g total

2. 2

   Step 2: Put all the actual diced potatoes and carrots in a large pot. Add enough cooking water to cover them by about half an inch.

   Uses All actual diced potatoes and carrots · Water to cover the diced potatoes and carrots by about½ inch

3. 3

   Step 3: Stir only the tablespoon vegetable-cooking salt (1 tbsp) and half tablespoon white vinegar into the actual pot. Bring to a boil, reduce to a steady simmer and cook for about fifteen minutes until both potatoes and carrots are tender without falling apart.

   Cook diced potatoes and carrots until tender · 15 minUses The actual vegetable pot · 1 tbsp table salt for vegetable cooking water · ½ tbsp white vinegar for vegetable cooking water

4. 4

   Step 4: Drain all the actual cooked potatoes and carrots well. Spread them in a shallow clean dish and let them cool before adding mayonnaise; do not keep reusing their discarded cooking water.

   Uses All actual cooked vegetables; discard cooking water

5. 5

   Step 5: Cube the ready-to-eat summer sausage (7 oz) and dill pickles (4 oz) into small pieces. Wash and finely chop all four green onions, including their green parts. Open and drain the sweet-pea can. Hold these actual prepared ingredients for mixing.

   Uses 7 oz ready-to-eat summer sausage · 4 oz dill pickles · 4 green onions, roots trimmed · 1(15 oz) can sweet peas, drained

6. 6

   Step 6: Cut all four already hard-boiled, peeled eggs into small cubes. Keep these actual cooked egg pieces ready for the salad.

   Uses 4 already hard-boiled eggs, peeled

7. 7

   Step 7: Wash and finely chop the fresh dill (1 tsp), measuring one teaspoon of the chopped herb for the dressing.

   Uses 1 tsp fresh dill, finely chopped in step7

8. 8

   Step 8: In a large bowl, gently combine all the actual cooled cooked potatoes and carrots with the actual cubed sausage, dill pickles, drained peas, chopped green onions and cubed hard-boiled eggs.

   Uses All actual cooled cooked vegetables · All actual prepared sausage, pickles, onions and peas · All actual cooked egg pieces

9. 9

   Step 9: Fold all the mayonnaise (1 cup) and the actual teaspoon chopped fresh dill through the complete actual salad until evenly coated, keeping the vegetable cubes intact.

   Uses The complete actual undressed salad · 1 cup mayonnaise · All actual prepared fresh dill

10. 10

    Step 10: Taste the actual finished salad and add the separate final salt only if needed, plus black pepper to taste. Cover and refrigerate for at least one hour before serving. Serve as eight portions, or eight to ten smaller portions if preferred. Keep remaining salad refrigerated.

    Chill dressed Olivier salad for at least1 hour · 60 minUses The complete actual dressed salad · Additional salt for final tasting, only as needed · Black pepper for final tasting, to taste