Olivier Salad

Place the unpeeled Potatoes and Carrots in a large pot, cover with cold water, add a pinch of Salt, bring to a boil and simmer until tender when pierced with a fork; drain and let cool, then peel.

Meanwhile, put the Eggs in a small pot, cover with cold water, bring to a gentle boil and cook for about 9–12 minutes for hard-boiled eggs; drain, cool in ice water or under cold running water, and peel.

Once cooled, dice the potatoes, carrots and Eggs into bite-sized cubes and transfer to a large mixing bowl.

Dice the Doktorskaya Kolbasa, chop the Pickled Cucumbers into small pieces, and finely chop the Yellow Onion (soak the chopped onion in cold water for a few minutes if you want to mellow its bite); add them to the bowl.

Drain and rinse the Canned Green Peas and fold them into the mixture.

Add Mayonnaise to taste and a handful of chopped Dill, then gently toss everything together until evenly coated.

Season with additional Salt and freshly ground Black Pepper to taste, adjust mayonnaise or dill if needed, then cover and chill for at least 30 minutes to let the flavors meld before serving.