Boil all the necessary ingredients ahead of time. As you should let them cool down before peeling, cutting and using in the recipe. Never peel potatoes before boiling. Cook potatoes in boiling water at least for 20 minutes before checking on it readiness. How you do this? Just take a knife, a fork or something sharp and pierce it through a potato. If it glides smoothly, your vegetable is ready. Chop potatoes into small cubes.
Boiling time for carrot is 40 minutes on average. Before chopping carrot, do not forget to cool it down. It will make your cooking much easier, for sure. Try chopping carrot into the same sized cubes as potatoes.
Eggs for the salad should be hard-boiled, as it will easier to cut them into shape that you want (as before, try to keep sizing of all the chopped ingredients the same).
Next, chop cucumbers into small cubes. Drain them before cutting, if necessary.
The last ingredient to chop into cubes is meat or,in my case, sausage. As I mentioned before, there are many varieties to choose from. Do not listen to those who say that the Original Olivier is only served with sausage! My granny`s salad that was traditionally served at New Year`s Eve party had boiled veal and it is still my favorite.
Combine all the diced ingredients with drained canned sweet peas in a mixing bowl.
The last step will be to add mayonnaise, salt and black pepper. I never add salt to the salad and try use only freshly ground black pepper. Mix salad thoroughly so that mayo covers all the ingredients evenly.
Let it sit for 30 minutes in the fridge before serving (so that all the juices from boiled vegetables and mayo will incorporate). But bear in mind, you add mayo when you know that you will serve the salad in near future. To preserve salad for up to three days just simply combine all chopped ingredients with peas and store it in the airtight container in the fridge. Add mayo before serving. Enjoy your meal!