Cucumber Salad
Description
Perfect for an everyday table. I think the key is boiled beef—it goes wonderfully with pickled cucumbers (of course, that's classic!) and also with fresh ones. In the latter case, the salad gets such a delicious, light "crunch"... Plus, there's green onion and peas. Anyway, it's really tasty! Usually, during New Year (and as we all know, it's not a holiday without "Olivier"), our family made this salad with fresh cucumbers—we'd already miss them by the winter holidays. In summer, though, we'd crave something pickled, so we'd bring out the "treasured" jar of fermented cucumbers from the cellar. So, I definitely can't favor one recipe of Olivier salad with fresh cucumber over the other. But I'm happy to share how to prepare it. Garnish as desired and serve.
Instructions
- 1
Step 1
Boil the beef until cooked— you can add a bay leaf and a whole peeled onion to the pot to make the meat more aromatic. Let it cool. Finely chop.
- 2
Step 2
Boil the potatoes and carrots, cool, peel, and slice.
- 3
Step 3
Boil the eggs hard, cool them, peel off the shells. Chop finely with a knife or grate on a coarse grater.
- 4
Step 4
Wash the cucumbers, dry them, and chop finely.
- 5
Step 5
Do the same with the green onions.
- 6
Step 6
Open the can of peas and drain the marinade.
- 7
Step 7
Combine all ingredients in a deep bowl. Add salt and pepper to taste. Dress with mayonnaise and sour cream. Chill for 1–2 hours. Pile onto a salad bowl and serve!