Russian Olivier Salad with homemade pickled cucumbers

👨‍🍳 Method

To assemble

1. 1
   Cook the potatoes in their skins and the carrots in a pot with cold salted water, 20–25 minutes from the boil, until a knife slides in easily and they are still whole.

   StovePot
2. 2
   Let cool, peel the potatoes and the carrot and cut into about 1 cm dice.

   KnifeCutting board
3. 3
   Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.

   Jar

   💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
4. 4
   Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
5. 5
   Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.

   💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
6. 6
   Move to the fridge: the cold stops the fermentation.

   Refrigerator
7. 7
   Also cut the eggs and pickles into small, even dice.

   KnifeCutting board
8. 8
   Add the pickles, eggs, carrot and peas.
9. 9
   Gently mix with the mayonnaise, mustard, salt and black pepper and chill in the fridge for at least 2 hours.

   Refrigerator
10. 10
    Sprinkle the dill on top before serving.