Olivier spring style with tongue

4 servings

20 minutes

Spring Olivier with tongue is a refined version of the beloved salad that brings notes of freshness and sophistication. Its roots trace back to Yugoslav cuisine, where traditions blend rich and delicate flavors. Beef tongue adds a noble texture, while fresh cucumber refreshes the composition. Green peas provide softness and sweetness, and light mayonnaise harmonizes the taste without overwhelming the ingredients. It serves as an elegant appetizer for a festive table or a pleasant addition to a light spring dinner. This salad embodies a balance between classic and modern flavors while remaining an enduring symbol of cozy gatherings.

Energy value per serving

• Calories: 254.5
• Proteins: 15.8g
• Fats: 10.8g
• Carbohydrates: 23.9g

Ingredients

• Potato: 4 pc
• Chicken egg: 3 pc
• Canned green peas: 200 g
• Light mayonnaise: to taste
• Beef tongue: 200 g
• Salt: to taste
• Cucumbers: 1 pc

Cooking steps

1. We take small potatoes and a large cucumber.

   Required ingredients:

   • Potato: 4 pieces
   • Cucumbers: 1 piece

2. Boil the potatoes and eggs and let them cool.

   Required ingredients:

   • Potato: 4 pieces
   • Chicken egg: 3 pieces

3. We bought the language already cooked, it's easier!

   Required ingredients:

   • Beef tongue: 200 g

4. Chop all the ingredients— we like them smaller!

   Required ingredients:

   • Potato: 4 pieces
   • Chicken egg: 3 pieces
   • Beef tongue: 200 g
   • Canned green peas: 200 g
   • Cucumbers: 1 piece

5. Fill with mayonnaise.

   Required ingredients:

   • Light mayonnaise:  to taste