Olivier Salad with Dandelion (Russian Salad)

Ingredients

• 1 handful dandelion blossoms
• 300 g waxy potatoes (cooked the day before)
• 300 g carrots
• Salt
• 1 hard‑boiled egg
• 1 tsp medium‑sharp mustard
• 80 g mayonnaise
• 2 tbsp Sour cream
• pepper (ground)
• 1 tsp lemon juice

Instructions

1. 1.

   Wash and pat dry the dandelion blossoms. Peel the potatoes and dice them into small cubes.

2. 2.

   Peel the carrots, cut into small cubes, blanch in boiling salted water for 1–2 minutes, drain, shock in cold water, and let drain.

3. 3.

   Peel the egg, separate the yolk, strain it through a sieve. Mix the yolk with mustard, mayonnaise, and sour cream; season with salt, pepper, and lemon juice.

4. 4.

   Finely chop the egg white and combine with potatoes, carrots, and the mayo mixture. Gently fold in the dandelion blossoms and serve on spoons as desired.