4 large potatoes
200 g peas
corn seed oil (about 300 ml)
2 tablespoons lime
Skinned potatoes cut them into very small cubes, cleaned carrots and cut them into cubes of the same size; if in season, shell peas. Steam the vegetables al dente. If the peas are frozen, boil them separately in salted water for a few minutes.
Chill the vegetables first at room temperature, then in the refrigerator.
Separate the yolks from the egg whites ( use only the yolks).
Prepare the mayonnaise by pouring the yolks into a large bowl with the lemon juice, beat the two ingredients with a whisk, always clockwise. After a few minutes, slowly pour in the oil a little at a time. Continue to beat the eggs with the whisk, adding the oil until the mayonnaise begins to thicken and becomes creamy. Stir in the vegetables and mix gently. Adjust the salt.
Put the coleslaw to rest in the refrigerator for at least 3 hours.
Serve it cold!
Olivier salad or Russian salad is a typical Christmas and New Year’s dish! Happy Holidays!