Potato Salad (Olivier Salad)

Ingredients

• 4potatoes, medium, cut into small cubes
• 3carrots, cut into small cubes
• 1 tbspsalt, for cooking water
• 1/2 tbspwhite wine vinegar, added to cooking water
• 4eggs, hard-boiled, cubed
• 7 ozsausage, cooked; bologna or mortadella traditionally used; cubed
• dill pickles
• 4 ozdill, fresh; chopped
• 1 canpeas, drained
• 4spring onions, chopped
• 1 cupmayonnaise

Method

1. 1

   Cut the potatoes and carrots into small uniform cubes. Place in a large pot, cover with water, add the salt and vinegar. Bring to the boil over medium-high heat, then reduce to medium and cook until the potatoes are cooked through, about 15 minutes. Drain and cool to room temperature.

2. 2

   Meanwhile, cut the sausage and pickles into small cubes. Chop the spring onions. Cut the hard-boiled eggs into small cubes. Chop the fresh dill.

3. 3

   In a large bowl, combine the cooked potatoes, carrots, sausage, pickles, peas and spring onions.

4. 4

   Add the mayonnaise and dill and mix until well combined. Season with salt and pepper to taste.

5. 5

   Cover with plastic wrap and refrigerate for at least 1 hour before serving.