A delightful twist on the classic Russian Olivier salad, perfect for gatherings and celebrations.
Place the potatoes and carrots in a medium saucepan, cover with water, and bring to a gentle boil.
Ensure the vegetables are cooked until just tender to maintain their texture.
Once cooked, remove the vegetables from the water and let them cool completely.
Cooling the vegetables makes them easier to handle and dice.
Peel the potatoes and carrots, then dice them into small cubes.
Uniformly sized cubes ensure even mixing and a pleasing texture.
Dice the onion, cucumber, and pickles into small pieces.
Dicing the vegetables finely ensures a balanced flavor in every bite.
Peel and dice the hard-boiled eggs.
Use a sharp knife for clean cuts and to avoid crumbling the eggs.
Combine all diced ingredients in a large mixing bowl.
Gently mix to avoid mashing the ingredients.
Add mayonnaise, vinegar, salt, and pepper to the bowl and mix well.
Adjust the seasoning to your taste preferences.
Garnish with fresh dill and parsley before serving.
Fresh herbs add a burst of flavor and enhance the presentation.
