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Olivier salad "Insalata Russa"topcook.tomathouse.comPreparation:Peel and dice 2 russet potatoes and 2 carrots; cook in boiling salted water until soft, about 8 minutes, adding 3/4 cup frozen peas at the last minute. Drain and let cool.Mix with 2 chopped hard-boiled eggs, 1/4 cup mayonnaise, 1 tbsp olive oil and 1 tbsp white wine vinegar, 1 tsp mustard, salt and pepper. Ingredients: |