Olivier Salad

Method

1. 1

   Boil the potatoes and carrots in their skins until just tender, about 20 minutes; hard-boil the eggs alongside.

   💡 Cooking in the skin keeps the cubes firm instead of watery.

2. 2

   Cool everything completely, then peel.

3. 3

   Dice the potatoes, carrots, eggs, ham and pickles into neat, even 1 cm cubes.

   💡 The uniform dice is the whole aesthetic — don't rush it.

4. 4

   Fold together with the peas and mayonnaise; season with salt.

5. 5

   Chill at least 1 hour, then finish with dill before serving.