In much of the world, including Russia itself, this richly satisfying collation is known as salade olivier, after the 19th-century Belgian-born chef credited with its creation. Its wide popularity is testament to its adaptability and essential deliciousness: robust enough for picnics and packed lunches, it also keeps well and is great paired with just about anything, from fish to a simple green salad.Prep 40 min
Cook 15 min
Serves 4For the salad200g waxy potatoes (ie, about 4 small ones)100g carrots (ie, 1 medium one)100g turnip (about ½ medium one, or 2 extra potatoes, if you prefer)Salt 50g green beans
2 eggs (optional)75g frozen peas
2 large gherkins, plus 2 tbsp of their pickling liquid1 tbsp capers, rinsed if necessary50g ham, or pressed tongue or cooked chicken (optional, see step 9)1 small bunch dill, or chives, finely choppedFor the homemade mayonnaise (alternatively, use 3 tbsp ready-made)1 egg
