Russian New Year's Salad à la Olga

Ingredients for 5 servings:

• 5 m.-sized potatoes
• 6 eggs
• 5 small carrots, very small or one very large
• 1 small can of peas
• 6 gherkins
• ½ cucumber(s)
• 400 g cold cuts from roast pork, alternatively cooked ham
• 1 bunch of spring onions
• 400 ml mayonnaise
• n. B. Dill
• e.g. parsley
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

from Moscow

Boil the potatoes and carrots until soft, and the eggs until hard-boiled, then let cool. In the meantime, dice both cucumbers and the cold cuts very finely, drain the peas, chop the herbs, and slice the spring onions into small rings. Remove the skins from the cooled ingredients and dice them very finely. Mix everything with the mayonnaise and season with salt. Let stand for at least 2 hours, then season again, adding a little more cucumber juice if necessary. I made this salad with a Russian friend who has lived in Moscow all her life and makes it every year for New Year’s Eve. This family recipe doesn’t use pepper, but it’s certainly no less delicious if it does.