with roast beef
Description
Minimum effort — excellent result. This colorful salad can be served at a festive table. Roast the beef and boil the vegetables and eggs in advance. Remember to dress the salad just before serving. The salad can be stored in the refrigerator for 2 days when cut but undressed; once dressed with mayonnaise, it will keep for only 1 day. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the potatoes and carrots in advance for 30 minutes, and the chicken eggs for 15 minutes, then cool all products in cold water. Peel and rinse.
- 2
Step 2
Cut the potatoes and carrots into small cubes and place them in a deep container.
- 3
Step 3
In the same way, slice the boiled chicken eggs and add them to the container together with the canned peas, drained from the marinade.
- 4
Step 4
Cut the pickled cucumbers into small cubes, let them sit for 5 minutes to release the brine, then drain it. Add the cucumbers to a container.
- 5
Step 5
Slice the roast beef and add it to the other ingredients.
- 6
Step 6
Add salt, place mayonnaise. Wash and chop green onions, add to the container and mix.
- 7
Step 7
Place the prepared salad on a plate and serve.