Olivier Salad

Ingredients

• 500 g potatoes
• 2 pieces carrots
• 4 pieces eggs
• 250 g cooked ham or boiled chicken
• 150 g pickled gherkins
• 200 g tinned peas
• 250 g mayonnaise
• 1 tsp Dijon mustard
• 3 tbsp dill, chopped
• 0.5 pieces onion, finely diced

Steps

1. 1
   Boil the potatoes and carrots whole in their skins so they do not waterlog, then cool completely before peeling.
2. 2
   Hard-boil the eggs for 9 minutes and cool in iced water.
3. 3
   Dice everything — potato, carrot, egg, ham and gherkins — to an even 8 mm. The uniform small dice is the entire character of the salad.
4. 4
   Chill all the diced components thoroughly. Mixing while warm makes the mayonnaise thin and oily.
5. 5
   Rinse the diced onion under cold water and pat dry.
6. 6
   Fold everything together with the drained peas, mayonnaise, mustard and dill, using a spatula rather than a spoon so nothing gets mashed.
7. 7
   Season and rest at least 2 hours in the fridge before serving.