Olivier salad with fried mushrooms for New Year
Description
The salad is quick and easy to prepare. If desired, you can substitute pickled cucumbers with fresh ones, and replace the button mushrooms with any wild mushrooms. Serve the finished salad to your liking—I garnished each portion with fresh dill sprigs and cranberries. The salad is ready to serve.
Instructions
- 1
Step 1
Place all the ingredients on the table right away. Wash all the vegetables. Also wash the mushrooms in cold water. Peel the onion.
- 2
Step 2
Boil the potatoes and carrots in their skins in a pot of water until cooked.
- 3
Step 3
Boil the eggs in a saucepan with water until hard-boiled — about 10 minutes from the moment the water starts boiling.
- 4
Step 4
Slice the mushrooms thinly.
- 5
Step 5
Finely chop the onion into small cubes.
- 6
Step 6
Heat vegetable oil in a skillet and add the onion first—cook over medium heat until soft and golden. Then add the mushrooms and, over high heat, sauté the mushrooms, evaporating the liquid, until golden.
- 7
Step 7
Cut the pickled cucumbers into small cubes.
- 8
Step 8
Peel the boiled and already cooled eggs, then finely chop them.
- 9
Step 9
Place the mushrooms fried with onions, sliced pickled cucumbers, and canned peas into a large salad bowl.
- 10
Step 10
Boil the potatoes and carrots, then peel and cut them into small cubes.
- 11
Step 11
Add the chopped eggs, potatoes, and carrots to the bowl with the other ingredients.
- 12
Step 12
Add mayonnaise, mix and taste. If needed, add salt to taste.
- 13
Step 13
Arrange the finished salad on attractive plates and decorate festively.