Olivier Salad

Method

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1. Boil the potatoes and carrots whole in their skins in salted water until just tender — 20 minutes for the carrots, 25 for the potatoes.

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2. Drain and cool them completely, ideally overnight in the fridge. Warm vegetables absorb mayonnaise and go greasy.

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3. Peel everything and cut the potatoes, carrots and eggs into a neat 8 mm dice, matching the size of the peas.

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4. Soak the diced onion in cold water for 10 minutes, then drain and pat dry — this takes the raw bite out.

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5. Squeeze the diced pickles gently to remove excess brine.

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6. Combine the potato, carrot, egg, ham, pickle, peas and onion in a large bowl.

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7. Whisk the mayonnaise, soured cream, mustard, pickle brine, salt and pepper together.

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8. Fold the dressing through gently with a spatula, keeping the dice intact.

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9. Chill at least 3 hours, then taste and adjust the salt before serving, scattered with dill.

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Chef’s Tips

• Uniform dice is the whole technique. Take the time.
• Cool the vegetables completely before dicing and dressing.
• It needs more salt than you expect once cold. Always taste again before serving.

Pairing Suggestions

• Cold vodka
• Rye bread and pickled herring
• A New Year celebration

Storage & Reheating

Refrigerate up to 3 days. It is better on day two. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.