Classic Olivier Salad with Beef

Ingredients

• Cured beef 10 oz
• Potato 15 oz
• Carrot 10 oz
• Chicken Egg 3 pieces
• Cucumbers 5 oz
• Spanish onions 5 oz
• Canned Mushroom Soup 5 oz
• Mayonnaise 5 oz
• Mustard Greens 0 oz
• Parsley 0 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.