Olivier Salad
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6-8 people as a side
- 600g/21ozs. potatoes, peeled and diced
- 2 carrots, peeled and diced (I make the dices a bit smaller for the carrot as carrots take a bit longer to cook)
- 1 cup peas (I used frozen)
- 5 eggs, boiled
- 2/3 cup pickles, drained and chopped
- 1/4 cup dill or 3 tablespoons dill in a tube, finely chopped
- 1/2-2/3 cup mayonnaise (depending on how much mayonnaise you like)
Step 1 - In a saucepan add the eggs and boil for 5 minutes. Drain and add cold water to the pot and change a couple of times. Peel the eggs when cool enough to handle. You can do this 1-2 days ahead of time.
Step 2 - Boil the potatoes and carrots together with 1 tablespoon of salt added to the water. Cook until tender but not mushy. Add in the peas in the last minute if using frozen ones. If you're using tinned peas just drain these and add to the cooling vegetables. Drain and allow to cool completely. You can do this step 1-2 days ahead of time.
Step 3 - Chop the eggs up and place in a large bowl along with the potatoes, carrots, peas, pickles, dill and mayonnaise. Add some salt if needed (you shouldn't need much if you added salt to the cooking water, if you didn't you'll need to salt this well).