Olivier Salad (Russian Potato Salad)

Ingredients

For the recipe

• 500 g waxy potatoes, peeled weight, cut into even 1 cm cubes
• 200 g carrots, peeled weight, cut into 8 mm cubes
• 180 g frozen green peas, weighed before cooking
• 3 large eggs, approximately 150 g total after cooking and peeling
• 200 g fully cooked, ready-to-eat ham, preferably a thick piece for dicing
• 150 g dill pickles, weighed after draining, cut into 8 mm cubes
• 40 g white or yellow onion, peeled and very finely diced
• 150 g regular mayonnaise made with pasteurized egg
• 2 teaspoons Dijon mustard (10 g)
• 1 tablespoon freshly squeezed lemon juice (15 ml)
• 10 g fresh dill fronds, finely chopped
• 1/4 teaspoon freshly ground black pepper (approximately 0.5 g)
• Up to 1/4 teaspoon fine salt (approximately 1.5 g), only if needed after tasting
• Water for boiling, plus cold water and ice for cooling; discarded

Instructions

1. Prepare the potato and carrot cubes as evenly as possible so they cook at a similar rate within each batch. Keep the potatoes and carrots separate. Set out two clean shallow trays or dishes for cooling the vegetables later.
2. Put the potato cubes in a saucepan and cover with cold water by about 2 cm. Bring to a gentle boil, then reduce to a steady simmer and cook for 8-12 minutes after the water starts simmering. Check early: a small knife should enter easily, but the cubes must still hold their corners. Drain immediately and spread in a shallow layer.
3. Meanwhile, bring a separate pan of water to a boil. Add the carrot cubes and simmer for 5-8 minutes until tender but not soft or collapsing. Lift out with a slotted spoon, drain well and spread on the second tray.
4. Return the carrot cooking water to a boil and add the frozen peas. Cook according to the packet directions, usually 2-3 minutes. Drain, rinse briefly under cold drinking water and drain again very thoroughly. Pat away surface moisture so it does not dilute the dressing.
5. While the vegetables cook, carefully lower the eggs into gently boiling water in a small saucepan. Simmer for 10-12 minutes, adjusting as needed so both whites and yolks are firm. Transfer to ice water for about 10 minutes, then peel. Refrigerate the eggs until fully chilled.
6. Let excess steam escape from the drained potatoes and carrots for no more than about 5 minutes, then refrigerate in their shallow containers. Refrigerate the peas as well. Allow the cooked ingredients to become cold before mixing; do not leave them on the counter to cool completely.
7. Pat the drained pickles dry and dice the ham into pieces similar in size to the potatoes. Dice the cooled eggs slightly more coarsely so they do not disappear into the dressing. Finely chop the onion and dill.
8. In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice and black pepper. Add the dill and mix until evenly distributed. Do not add the salt yet; the ham, pickles and mustard already contribute saltiness.
9. Place the cold potatoes, carrots, peas, ham, pickles and onion in a large bowl. Add the dressing and fold slowly with a broad spoon or spatula, lifting from underneath rather than stirring vigorously. Fold in the eggs last to preserve some visible pieces.
10. Taste, then add as much of the measured salt as needed. Cover and refrigerate for at least 1 hour to let the flavors combine. Stir gently once before serving and divide into six portions. Keep the serving bowl chilled rather than leaving it out throughout a long meal.