Olivier Salad Potato (Print Version)
# Ingredients:
→ Vegetables
01 -
2 to 3 tablespoons finely chopped fresh dill
02 -
A bunch of parsley, roughly ¼ cup, chopped (optional)
03 -
A small handful of green onion, about ½ cup, finely sliced (optional)
04 -
1 ½ cups diced dill pickles (cut into tiny cubes about ¼ inch, reduce amount if too tangy)
05 -
3 medium carrots, boiled with their skins, peeled, and cubed—makes roughly 1.5 cups
06 -
3 medium potatoes, boiled with skins intact, peeled, and cubed—yields about 3 cups
→ Protein
07 -
Roughly 3 cups smoked sausage, cut into small ¼ inch cubes
08 -
8 boiled eggs, peeled and diced into uniform ¼ inch cubes
→ Condiments
09 -
A standard 15-ounce can of peas, fully drained of liquid
10 -
Roughly 2 cups of mayonnaise (adjust as desired)
11 -
A drizzle of oil, about 2 tablespoons
12 -
1 teaspoon table salt (add more or less if needed)
13 -
2 teaspoons of ground black pepper for flavor
# Instructions:
01 -
Scrub potatoes and carrots with care and toss them into a pot. Pour enough water to cover, then boil over medium heat until a fork easily pierces them but they’re still firm—about 20 to 25 minutes. Let them cool off completely after draining. Don’t freeze them.
02 -
Place eggs in a pot and submerge them in water. Boil for 5 minutes, then drain and cover the eggs with cold water. Once they’ve cooled off, peel them.
03 -
Take the cooled potatoes, carrots, and eggs, and cut them into small ¼ inch cubes. Chop the sausage, pickles, dill, scallions, and parsley. Combine all these into one large bowl.
04 -
Stir in mayonnaise, salt, and a sprinkle of black pepper. Make sure everything is fully coated. Adjust the mayo or seasoning to your liking.
05 -
Seal the salad in an airtight container and let it cool in the fridge until it’s time to serve.
# Notes:
01 -
Don’t overcook potatoes or carrots—helps 'em hold their shape in the mix.
02 -
Quick chill veggies in the freezer for 15 minutes after they’re cooked to keep them firm.