Traditional salad
Description
The recipe won't take much time. To succeed with this dish, you need to follow one simple rule—the ingredients and their proportions must remain unchanged. If you replace beef with chicken and pickled cucumbers with marinated ones, you might end up with a pretty good dish, but it won't be the Olivier salad whose taste I can vouch for. So, you'll need homemade mayonnaise—it's easy to prepare, and the result will exceed all your expectations—good olives, high-quality sour cream, and the most tender peas you can find. There's no need to splurge on fresh veal; it's better suited for goulash or stew. For a traditional Olivier salad, the key is to properly boil the meat and chop it finely. Once soaked in the dressing, it will naturally turn into a delicacy. Well then, shall we get started? Serve at the table.
Instructions
- 1
Step 1
Boil the beef until fully cooked. Let it cool and chop finely.
- 2
Step 2
Boil the potatoes and carrots in their skins. Cool, then peel.
- 3
Step 3
Boil the eggs hard, then pour cold water over them. Peel off the shells. Finely chop or grate on a coarse grater.
- 4
Step 4
Slice the potatoes, carrots, and cucumbers.
- 5
Step 5
Remove the pits from the olives and chop them with a knife.
- 6
Step 6
Wash, dry, and chop the green onions and dill.
- 7
Step 7
Open the can of peas, drain the marinade.
- 8
Step 8
Combine all ingredients, add salt and pepper. Dress with mayonnaise and sour cream. Mix well and chill for 1–2 hours. Before serving, shape into a mound in a salad bowl or on individual plates using a mold.