Olivier salad

Ingredients

• jacket potatoes – 4 pcs
• hard-boiled eggs – 6 pcs
• cooked carrot – 1 pc
• cooked sausage – 500 g
• pickled cucumbers – 6 pcs
• tinned peas – 300 g
• mayonnaise – 250 g
• spring onion – 1 bunch

Method

1. Step 1

   For a classic Olivier, boil potatoes, carrot and eggs in their skins until done. Cool and peel.

   
2. Step 2

   Dice everything. You can use meat; I prefer cooked sausage without meat chunks — the sausage sets the flavour.

3. Step 3

   I cut the potato first and tease apart any stuck cubes by hand, then add eggs, carrot and sausage. It tastes fuller that way.

   
4. Step 4

   To keep it 2–3 days in the fridge: dice the cucumbers separately, and dress only what you will serve.

5. Step 5

   Potato, eggs, carrot and sausage in a lidded box; cucumbers apart; peas and mayonnaise just before serving. I make a 5-minute homemade mayonnaise for salads.

   
6. Step 6

   Salt lightly if you need to — it depends how salty the cucumbers are.

   
7. Step 7

   Scatter spring onion over the dressed salad.

8. Step 8

   Undressed, it keeps its just-cut taste up to 4 days. Mix it all at once and the cucumbers, peas and mayonnaise can spoil it by the next day.

   
9. Step 9

   Dress a portion you will eat in one sitting.

10. Step 10

    My advice is to add mayonnaise to a small portion that you are ready to eat at a time.

11. Step 11

    Bon appetit!