Olivier Salad

🔥 Prep

• Peel and dice the 3 potatoes into ½‑inch cubes.
• Peel and dice the 2 carrots into ½‑inch cubes.
• Place the 3 eggs in a saucepan, cover with cold water, and set aside for boiling.
• Dice the 200 g ham into small cubes.
• Rinse and drain the 100 g peas.
• Dice the 3 pickles into small pieces.
• Measure out 150 g mayonnaise into a bowl for later use.

🔥 Cook

• 1. Bring a pot of water to a medium‑high heat boil, add the diced potatoes, and cook for 10‑12 minutes until fork‑tender.
• 2. In the same pot (or a second pot), add the diced carrots to boiling water over medium‑high heat and cook for 8‑10 minutes until just tender.
• 3. While the vegetables cook, place the eggs in a saucepan, cover with cold water, bring to a medium‑high heat boil, then cook for 9‑10 minutes for hard‑boiled eggs.
• 4. Transfer the cooked potatoes and carrots to a colander, rinse briefly with cold water to stop cooking, and drain well.
• 5. Cool the eggs under cold running water, peel, and dice them into ½‑inch pieces.
• 6. In a large mixing bowl combine the diced potatoes, carrots, ham, peas, pickles, and eggs.
• 7. Add the 150 g mayonnaise to the mixture and stir until everything is evenly coated.
• 8. Taste and adjust seasoning with salt and pepper if needed, then cover and refrigerate for at least 1 hour to allow flavors to meld.

🔥 Serve

• Transfer the chilled Olivier salad to a serving bowl and smooth the top with a spatula.
• Garnish with a sprinkle of freshly chopped parsley or dill for color.
• Serve cold alongside slices of dark rye bread or crusty baguette.
• Pair with a light white wine or sparkling water for a refreshing meal.