Olivier salad - Vegetable salad with eggs
Olivier salad, irreplaceable for Easter, Christmas or name day, as well as an everyday snack, delights with a combination of simple ingredients and creamy taste. A mixture of cooked vegetables, eggs, apples and green peas, seasoned with mayonnaise and mustard, creates a universal and at the same time unique addition to any celebration. Traditional vegetable salad unites generations and evokes memories of family gatherings at a common table.
Olivier salad recipe
Salad ingredients
- 3 large carrots
- 1 parsley
- A piece of leek
- 1 can of green peas
- 8 eggs
- 5 pickled cucumbers
- 1 large apple
- 2 tablespoons mayonnaise
- 1 tablespoon mustard
- salt
- black pepper
Preparing the salad
Boil the carrots and parsley in salted water for about 20 minutes. They should be cooked but still al dente, cool, peel and cut into cubes.
Hard boil the eggs, allow to cool, peel and also cut into small cubes.
Cut the pickled cucumbers into small pieces, then drain the excess juice so that the salad is not too watery. Peel the apple, remove the cores and cut into cubes.
Wash the leek thoroughly, then chop it as finely as possible, then place it in a sieve and pour boiling water over it, this way it won't be so intense. Cool and drain thoroughly.
Drain the canned peas thoroughly.
Place all ingredients in a large bowl. Add mayonnaise, a tablespoon of mustard, and salt and pepper to taste. Mix thoroughly so that the ingredients are evenly covered with the sauce. Chill the vegetable salad in the refrigerator for at least an hour before serving to allow the flavors to blend. Serve as an appetizer.
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