Beef salad
Description
A simple dish to prepare. Perhaps this is the most famous and popular dish of Soviet cuisine. Once, a New Year's table without Olivier salad seemed incomplete. Today, we prepare it much less frequently and not always for holidays, yet this salad remains one of the favorite dishes for many Russians. The original recipe for Olivier salad is somewhat legendary. Its exact composition is unknown, and many ingredients—such as pickled mushrooms, crayfish tails, and gherkins—remain nearly inaccessible to most people. In our family, the most "festive" version of Olivier salad was the one made with beef; for less formal occasions, we used boiled sausage. But for New Year's and anniversaries, only meat would do. Back then, we always used store-bought mayonnaise—the classic Soviet "Provence"; today, however, I make the sauce entirely from scratch. The taste of the salad changes remarkably—truly worth trying to appreciate. Serve chilled.
Instructions
- 1
Step 1
Boil the beef in salted water until cooked. Let it cool. Finely chop.
- 2
Step 2
Boil and peel the potatoes and carrots. Let cool. Cut into small cubes.
- 3
Step 3
Boil the eggs hard. Pour cold water over them.
- 4
Step 4
Grate coarsely or chop with a knife.
- 5
Step 5
Wash the cucumbers, dry them, and chop.
- 6
Step 6
Finely chop the green onion.
- 7
Step 7
And dill.
- 8
Step 8
Combine all ingredients in a deep bowl. Add canned peas. Season with salt and pepper, add mayonnaise. Refrigerate for 1-2 hours.