Olivier Salad with Doctor's Sausage, Pickles and Peas

What you need

• 600 g (1 1/3 lb) waxy potatoes, about 4 medium, unpeeled
• 2 medium carrots, unpeeled
• 5 eggs
• 400 g (14 oz) doctor's sausage, or mild bologna-style boiled sausage, or boiled beef
• 200 g (7 oz) brine-pickled cucumbers, Russian-style dill pickles, about 4
• 1 can green peas, about 400 g (14 oz), drained
• 1 small onion, or 4 scallions
• 250 g (1 cup) mayonnaise, plus more to taste
• salt, to taste
• black pepper, to taste
• 1 handful dill, finely chopped, optional

Method

Restated from the original video

1. 1

   Put the potatoes and carrots in a pot, cover with cold water and bring to a boil.

2. 2

   Simmer until tender and a knife slides in easily, 15-20 min for the carrots and 20-25 min for the potatoes. Lift each out as it is done.

3. 3

   Leave the vegetables to cool completely in their skins, at least 30 min.

4. 4

   Meanwhile, lower the eggs into a small pan of cold water, bring to a boil and cook for 9-10 min. Move them to cold water.

5. 5

   Peel the potatoes, carrots and eggs.

6. 6

   Cut the potatoes, carrots, eggs and sausage into cubes the size of a pea, about 7 mm, and put them in a large bowl.

7. 7

   Dice the pickles the same size and squeeze the brine out of them with your hand before adding them.

8. 8

   Chop the onion very finely and add it with the drained peas.

9. 9

   Season with salt and pepper, add the mayonnaise and fold gently until everything is coated.

10. 10

    Taste and add more mayonnaise or salt if needed. The pickles bring salt, so go easy.

11. 11

    Cover and chill for at least 30 min so the flavors settle.

12. 12

    Scatter with dill just before serving.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.