Today we are going to prepare a summer classic, which over time has become timeless and is consumed all year round, we are talking about the Olivier Salad, the original Russian salad, without a doubt a basic and a classic in all kitchens, so get on the apron we started!.
Ingredients for the Olivier salad
- 4 potatoes
- 2 eggs
- 5 pea pods
- 1 carrot
- 7 sweet and sour pickles
- 250 grams of lean meat (better cooked chicken)
- 5 tablespoons of mayonnaise
- Salt
How to prepare the famous Olivier salad
Start by cooking the potatoes in a pot for 30 minutes or until tender, depending on size.
Continue cooking the eggs for 12 minutes from the time the water starts to boil.
Once we have the meat, potatoes and cold eggs you can start preparing the Olivier salad.
Blanch the peas and the chopped carrot for 3 minutes in boiling water. Stop the cooking by pouring into a bowl with ice water.
Peel the boiled eggs and cut into cubes.
In a large bowl or bowl, add the eggs, finely chopped pickles and potatoes, mix to integrate well.
Peel the potatoes and cut them into cubes of the same size and add them to the bowl along with the drained vegetables. Add salt and mix.
Add the diced chicken meat to the mixture, roughly the same size as the potatoes.
Add 5 heaping tablespoons of mayonnaise, mix well and “voilá!” ready to serve.
Tips for preparing the Olivier salad
Freshly prepared it is very good but it improves clearly from one day to the next, since in the refrigerator the flavors mix correctly.
Serve your Olivier salad very cold, which is how this salad should be eaten.
Pickles should be sweet and sour, not pickled. VERY IMPORTANT!
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