Olivier Salad and Baked Potato Chips

Hello there! Today I made Russian Olivier salad. It’s very quick and filling dish to make especially if you don’t have a lot of time. I decided to bake some potato chips with it, but you can have it by itself or with a piece of toast. Well, let’s get started!

Salad ingredients: 

• 1 can peas (15 ounce)
• 8 medium red potatoes, cooked
• 2 medium carrots, cooked
• 4 chive stems
• 12 Persian pickles
• 4 tbsp vegan mayo
• 1 hand full fresh dill, chopped
• salt & pepper

Chips ingredients:

• 2 medium baking potatoes (peeled)
• salt & pepper

Prep time: 10-20 minutes

Cook time: 20 minutes

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Salad directions:

1. Boil the red potatoes, skin on till ready. I normally half cut mine for quicker cook time.
2. Once cooked, peel, cube them to 1/4 inch size and add to large mixing bowl.
3. Boil the carrots, skin on till ready (wash thoroughly). I normally cut into 3 for quicker cook time and cutting.
4. Once cooked, cube them 1/4 inch size and add to bowl.
5. Drain the can of peas and add to bowl.
6. Dice the pickles into 1/4 inch size as well and add to bowl.
7. Chop the chives into thin slices and add to bowl.
8. Chop a handful of fresh dill and add to bowl.
9. Add the mayo, salt and pepper to taste.
10. Adjust the last three to taste, based on portion size of vegetables.

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Chips directions:

1. Preheat the over to 450, giving a quick cook time.
2. Slice the two peeled potatoes into thin slices. If you have a slicer adjust thickness to your liking. I used a peeler to make my slices very thin. Fare warning this will create very thin and many chips, but very time consuming. Make sure you have an extra pair of hands for the next part.
3. Spray or lightly coat a baking sheet with vegetable oil and lay down the potato slices as close as possible without overlap.
4. Lightly salt and season, I used left over dill. You can use pepper, onion powder, etc.
5. Bake for 7 minutes or until golden brown.
6. Take out, leave to cool and dry off, I use a meshed cookie drying sheet.

Serve and enjoy!