Olivier salad

1. 1 Bologna sausagepack 400 g ≈ $4.00 80 g
2. 2 Potatoes≈ $2.15 per kg 120 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Pickled cucumberspack 680 g ≈ $3.20 60 g
6. 6 Canned green peaspack 400 g ≈ $1.00 60 g
7. 7 Mayonnaise 30 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil potatoes² and carrots³ in salted water over medium heat until tender, boil eggs⁴ for 9–10 minutes from the start of boiling, then cool in cold water and peel.

2. Boil potatoes² in salted water over medium heat until tender, then peel as needed and cool to room temperature.

3. Boil carrots³ in salted water until soft, then cool to room temperature.

4. Boil eggs⁴ for 9–10 minutes, then cool in cold water and peel.

5. Chop cooled potatoes², carrots³, and eggs⁴ into cubes about 1 centimeter; dice pickled⁵ cucumbers finely; drain the green peas.

6. Toss the chopped ingredients in a large bowl, add the green peas, salt to taste, and dress with mayonnaise; mix until the dressing is evenly distributed.

7. Transfer the salad to a serving dish and serve chilled; if desired, chill for 20–30 minutes before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.