Olivier Salad

Method

1. Put 1 unpeeled waxy potato and 1 unpeeled carrot into a small pan, cover with cold salted water and bring to the boil. Simmer 20-25 minutes, until a knife slides into the potato with slight resistance — they must hold their shape when diced, not crumble. Drain and leave to cool completely.
2. At the same time, lower 1 egg into boiling water and cook 10 minutes for a firm yolk. Drain, cover with cold water for 5 minutes, then peel.
3. Peel the cooled potato and carrot. Cut the potato, carrot and egg into neat 5 mm dice — the whole point of Olivier is that every cube is the same size — and tip them into a mixing bowl.
4. Dice 60 g of doktorskaya sausage and 50 g of pickled cucumber into the same 5 mm cubes. Squeeze the cucumber gently in your hand to shed brine, or the salad will turn watery. Finely chop 1 tbsp of onion and, if it is sharp, rinse it under cold water and pat dry.