Potato and Egg Salad

Classic Russian

Vegetarian Olivier Potato salad is a classic of Russian cuisine, a filling salad of veggies, eggs and a fresh, bright dressing. The ultimate Russian potato salad.

– Two potatoes washed and cleaned – Two carrots washed and cleaned – three eggs – Two large pickles chopped finely – One small onion chopped finely

– 1 cup of frozen peas defrosted – 2 heaping tablespoons mayonnaise – 1 tablespoon grainy mustard

– 2 teaspoons French white wine vinegar – Two cloves  of garlic

In a large pot, place carrots and potatoes with plenty of water.

Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes.

Cook three hard boiled eggs.

Peel potatoes, carrots and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Chop finely.

Combine in a large bowl with onions, pickles, peas and dressing ingredients. Mix until well combined – eggs will break a little, and that's OK – they will help flavour the sauce.

Taste and correct seasonings. Let sit In the fridge for at least a couple of hours, preferably overnight. Serve with a little bit of fresh dill on the side.

Bon Appetit!