Classic Olivier Salad with Beef
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
A great salad in its most classic interpretation. Of course, in this case, the classic version should be considered not the pre-revolutionary recipe from the 'Hermitage' restaurant with game birds and crayfish tails, but the Soviet version with boiled meat and mayonnaise. This is the kind of salad our grandmothers and mothers prepared for New Year's, and our goal is to recreate that very taste from childhood.
Ingredients
- Cured beef - 10.6 oz
- Potato - 14.1 oz
- Carrot - 8.8 oz
- Chicken Egg - 3 pieces
- Cucumbers - 7.1 oz
- Spanish onions - 3.5 oz
- Canned Mushroom Soup - 7.1 oz
- Mayonnaise - 5.3 oz
- Mustard Greens - 0.4 oz
- Parsley - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Peel the potatoes and carrots, then cut them into small cubes, about the size of a pea or slightly smaller. For convenience and speed, you can use special cutting tools.
Step 3
In a large pot, bring water to a boil, then add the potatoes and cook for 2 minutes.
Step 4
Add the carrots to the pot and cook for another 5 minutes. Then drain in a colander.
Step 5
Dice the white onion into very small cubes.
Step 6
In a small saucepan, bring water to a boil and gently lower the eggs in with a spoon. Cook for 12 minutes, then transfer to cold water to stop the cooking process.
Step 7
Cut the cucumbers into cubes the same size as the potatoes and carrots.
Step 8
Cut the boiled meat into cubes of the same size.
Step 9
Peel the eggs and chop them as well.
Step 10
In a large bowl, combine the meat, all the prepared vegetables, peas, chopped herbs, and eggs. In this form, the salad can be stored in the refrigerator for up to three days.
Step 11
Mix the mayonnaise with the mustard and dress the salad with this sauce just before serving. Season with salt and pepper to taste. Serve the Olivier salad garnished with fresh herbs.
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