Classic Olivier with Beef
8 servings
30 minutes
A great salad in its most classic interpretation. Of course, in this case, the classic recipe is not the pre-revolutionary one from the Hermitage restaurant with lanspik, hazel grouse and crayfish necks, but the Soviet one - with boiled meat and mayonnaise. This is the salad that our grandmothers and mothers prepared for the New Year, and our goal is to reproduce that same taste from childhood.
1
Prepare all the ingredients.
2
Peel the potatoes and carrots, and cut them into small cubes, about the size of peas or slightly smaller. For convenience and speed, you can use special cutting tools.
- Potato: 400 g
- Carrot: 250 g
3
Boil water in a large pot, add potatoes first, and cook for 2 minutes.
- Potato: 400 g
4
Add carrots to the pot and cook for another 5 minutes. Then strain into a sieve.
- Carrot: 250 g
5
Chop the white onion into very small cubes.
- White onion: 100 g
6
Boil water in a small saucepan and gently place the eggs in it with a spoon. Cook for 12 minutes, then pour cold water to stop the cooking.
- Chicken egg: 3 pieces
7
Cut the cucumbers into cubes similar to the potatoes and carrots.
- Cucumbers: 200 g
8
Cut the boiled meat into the same cubes.
- Boiled beef: 300 g
9
Peel the eggs and cut them.
- Chicken egg: 3 pieces
10
In a large bowl, combine the meat, all prepared vegetables, peas, chopped greens, and eggs. In this form, the salad can be stored in the refrigerator for up to three days.
- Boiled beef: 300 g
- Potato: 400 g
- Carrot: 250 g
- Cucumbers: 200 g
- Canned green peas: 200 g
- Parsley: 20 g
- Chicken egg: 3 pieces
11
Mix mayonnaise with mustard and dress the salad with this sauce before serving. Season with salt and pepper to taste. Serve the Olivier garnished with greens.
- Mayonnaise: 150 g
- Mustard: 10 g
- Salt: to taste
- Ground black pepper: to taste