Classic Olivier Salad with Meat and Apple

Ingredients

• Cured beef 10 oz
• Potato 15 oz
• Carrot 10 oz
• Chicken Egg 3 pieces
• Pickled Cauliflower 5 oz
• Frozen green bean pods 5 oz
• Apple 5 oz
• Mayonnaise 5 oz
• Dill 0 oz
• Scallions 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 specialized cutting tools.

Step 3

In a large pot, bring water to a boil, add the potatoes, and cook for 2 minutes.

Step 4

Add the carrot to the pot and cook for another 4 minutes.

Step 5

Add the peas, cook for another minute, then drain in a colander.

Step 6

In a small saucepan, bring water to a boil and gently add the eggs using a spoon. Boil for 12 minutes, then transfer to cold water to stop the cooking process.

Step 7

Cut the cucumbers into cubes that are the same size as the other vegetables.

Step 8

Peel the apple, remove the seeds, and cut it into cubes.

Step 9

Cut the boiled meat into cubes of the same size.

Step 10

Peel the eggs and chop them in the same way.

Step 11

In a large bowl, combine the meat, all the prepared vegetables, the apple, chopped herbs, and the eggs. In this form, the salad can be stored in the refrigerator for up to 3 days.

Step 12

Dress the salad with mayonnaise before serving. Season with salt and pepper to taste. Serve the Olivier salad garnished with fresh herbs.