Olivier salad with carrots
Description
The recipe won't take much time. Actually, my elder relatives started adding boiled carrots to salads on my suggestion. I really love this vegetable for many reasons—carrots are healthy, tasty, and very vibrant. Besides, using carrots allows you to reduce the amount of potatoes in the salad, making the dish easier on the stomach and less caloric. Overall, there are plenty of advantages. This recipe for "Olivier" salad with carrots doesn't require you to follow it exactly—feel free to make your own adjustments! For instance, substitute beef with chicken if you prefer such a version. Depending on the season, use pickled or fresh cucumbers—either way, it will taste delicious. The only thing I'd like to warn you about is using store-bought mayonnaise, or rather the product sold under that name. Regardless of price or manufacturer, it bears no resemblance to real mayonnaise and will only spoil the salad's taste. So, better spend 10 minutes of your time making genuine homemade mayonnaise—you won't regret it. Serve at the table.
Instructions
- 1
Step 1
Boil the beef until cooked. Cool. Finely chop.
- 2
Step 2
Boil or bake the potatoes and carrots (baking makes them even more delicious) in their skins. Let cool, peel, and finely chop.
- 3
Step 3
Boil the eggs hard. Pour cold water over them. Peel off the shells. Grate coarsely or chop with a knife.
- 4
Step 4
Chop the cucumbers. If using pickled ones, drain the liquid that is released after slicing.
- 5
Step 5
Wash the green onions, dry them, and finely chop.
- 6
Step 6
Do the same with dill.
- 7
Step 7
Open the can of peas and drain the liquid.
- 8
Step 8
Combine all ingredients in a deep dish. Add salt and pepper, mix in mayonnaise, and stir well. Chill for 1–2 hours. Serve heaped in a salad bowl.