Potato Salad (Olivier Salad)

1. 1Cut the potatoes and carrots into small uniform cubes.
2. 2Put them into a large pot and fill with water.
3. 3Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.
4. 4Meanwhile, cut the sausage and pickles into small cubes, and chop the spring onions.
5. 5Cut the hard-boiled eggs into small cubes as well.
6. 6If using fresh dill, chop them as well.
7. 7Add potatoes, carrots, sausage, pickles, peas and spring onions to a large bowl and mix until evenly combined.
8. 8Add mayo and dill and mix until well combined.
9. 9Salt and pepper to taste. Cover with a cling film and refrigerate for at least 1 hour before serving.

Ingredients

• 4 Potatoes
• 3 Carrots
• 1 tbs Salt
• 1/2 tbs White Wine Vinegar
• 4 Eggs
• 7 oz Sausages
• 4 oz Dill
• 1 can Peas
• 4 Onions
• 1 cup Mayonnaise