Potato Salad (Olivier Salad)

1. Cut the potatoes and carrots into small even cubes, put them in a large pot and cover with water.
2. Add the salt and vinegar, bring to the boil over medium-high heat, then lower to medium and cook until the potatoes are tender, about 15 minutes. Drain and leave to cool to room temperature.
3. While they cool, cut the sausage and pickles into small cubes and chop the green onions.
4. Cut the hard-boiled eggs into small cubes too.
5. If you are using fresh dill, chop it now.
6. In a large bowl, combine the potatoes, carrots, sausage, pickles, peas and green onions.
7. Fold in the mayonnaise and dill until everything is well coated.
8. Season with salt and pepper to taste, cover and chill for at least 1 hour before serving.

Tips from the ZestyPlate Kitchen

• Cut everything to a similar small dice so each spoonful carries a bit of everything.
• Let the potatoes and carrots cool completely before mixing, or the salad goes watery.
• Give it at least an hour in the fridge before serving so the flavours have time to come together.
• Stir in the mayonnaise a little at a time until it is creamy without feeling heavy.