Classic Olivier salad recipe

Thoroughly wash potatoes (two or three medium tubers) and carrots from dirt and, without peeling off the upper peel, boil the whole vegetables “in uniform” until cooked in a small saucepan under the lid. A small amount of water when cooking vegetables will help them retain as many useful vitamins, mineral inclusions and biologically active substances as possible. Salt the vegetables during cooking to taste.

Hard boil chicken eggs.

Boiled sausage (you can take boiled poultry meat - chicken or turkey fillet) cut into even cubes. Transfer to a deep common salad bowl to mix the salad ingredients.

In the same way, chop the peeled boiled vegetables - carrots and potatoes.

2-3 pickled cucumbers (you can take gherkins) chop into a cube, add to the sausage and vegetables. If desired, add an apple of sour varieties to the salad, for example, "Antonovka" - it will give the salad a special refreshing note.

Chop boiled eggs. Try to ensure that all available products are crushed approximately the same. In addition to the fact that the salad will look more aesthetically pleasing, such a cut will help Olivier to be better saturated with mayonnaise dressing.

When all the products are chopped properly and put into a common salad bowl, add green peas from a jar (drain the water) and finely chopped white onion (if the onion is too bitter, pour boiling water over it).

At the end, season with mayonnaise, mix and salt the salad to taste.

Your favorite Olivier salad is ready.
Enjoy your meal!