Russian Potato Salad (Салат Оливье

• Gluten free

• Meat

  • 7 oz Sausage, summer

• Produce

  • 3 Carrots (about 10oz/300gr, medium
  • 4 Green onions
  • 1 can Peas, sweet
  • 4 Potatoes (about 2lbs/900gr, medium

• Refrigerated

  • 4 Eggs, hard

• Condiments

  • 1 tsp Dill paste
  • 1 cup Mayo
  • 4 oz Pickles

• Baking & Spices

  • 1 tbsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp White vinegar

Found on sweetandsavorybyshinee.com

Description

Ingredients

• 4 medium potatoes (about 2lbs/900gr), washed and peeled, if desired
• 3 medium carrots (about 10oz/300gr), washed and peeled
• 1 tablespoon salt
• ½ tablespoon white vinegar
• 4 hard-boiled eggs
• 7oz (200gr) summer sausage
• 4oz (100gr) pickles
• 1 can (15oz) sweet peas, drained
• 1 teaspoon dill paste (or fresh dill)
• 4-5 green onions
• 1 cup mayo
• Salt and pepper to taste

Directions

• Cut the potatoes and carrots into small uniform cubes. Place them in a large pot and fill with water. Add salt and vinegar. Bring the potatoes to a boil over high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.Cut the sausage and pickles into small cubes, and chop the green onions. Cut the hard-boiled eggs into small cubes as well. (I use this egg slicer.) If using fresh dill, chop them as well.In a large bowl, mix together potatoes, carrots, sausage, pickles, peas and green onions. Add mayo and dill and mix until well combined. Salt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.