Olivier Salad (Салат Оливье)

Ingredients:

4–5 medium boiled potatoes, peeled and diced

2 large carrots, boiled, peeled, and sliced (coins or half-moons)

4 hard-boiled eggs, peeled and chopped

5–6 medium dill pickles, diced (more if you love that pickle tang)

1 can of peas (about 15 oz or 400g), drained

½ cup fresh dill, finely chopped (adjust to taste)

Mayonnaise, to taste (start with ¾ cup, add more for desired creaminess)

Salt and black pepper, to taste

Instructions:

Boil the eggs:

Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, reduce heat to medium and simmer for 9–10 minutes. Transfer eggs to an ice bath or run under cold water to cool.

Boil the potatoes and carrots:

In a separate pot, bring water to a boil. Add whole potatoes and carrots. Boil until tender but not falling apart:

• Carrots: about 10–12 minutes, depending on thickness

• Potatoes: about 15–20 minutes, depending on size

Test with a fork—they should be easily pierced but firm. Cool completely before cutting.

While the potatoes and carrots cook:

Peel and chop the boiled eggs.

Dice the pickles.

Finely chop the fresh dill.

Prepare the vegetables:

Dice the cooled potatoes.

Slice the cooled carrots into coins or half-moons.

Assemble the salad:

In a large bowl, gently combine:

• Diced potatoes

• Sliced carrots

• Chopped eggs

• Diced pickles

• Drained peas

• Fresh dill

Dress the salad:

Add mayonnaise, salt, and black pepper to taste. Mix gently using your hands (wear gloves if preferred) or two spatulas to coat everything without smashing the potatoes too much.

Chill:

Cover and refrigerate for at least 1 hour to let the flavors meld.

Optional garnish:

Top with extra fresh dill before serving.