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Olivier with meat salad
6 servings2 hours
Potatoes - 300 gr, Carrots - 150 gr, Eggs - 2 pcs., Pickles - 150 gr, Cucumbers - 150 gr, Pork - 300 gr, Green peas - 150 gr, Mayonnaise - 2 tbsp., Salt - to taste
How to make Olivier salad with meat? Prepare all the necessary products. When choosing meat, I preferred lean pork. But it can be beef, chicken or fatter pork varieties. Take fresh, seasonal vegetables, preferably a new crop. According to the classic recipe, pickles are taken, but some take pickled cucumbers to their liking - such a replacement is quite permissible. The eggs are large, preferably of the CO category. 
In addition to cucumbers, put vegetables and eggs in a large enough saucepan, pour cold water, bring to the boil and cook until the vegetables are ready: eggs cook the fastest - about 10 minutes, potatoes - about 20 minutes, and carrots will take about 40 minutes. 
Then drain the water, and green the vegetables with cold water and leave for 10 minutes. So you can clean them more easily. Peel the vegetables. 
Wash a piece of meat well for the salad. Pour cold water over the meat, salt a little and cook until tender for about 30-40 minutes. Depending on the size of the piece, more time may be needed. 
Chill the meat and cut into a small cube. 
Cut the potatoes into a small cube. In general, it is believed that the smaller the salad, the tastier. 
Wash the fresh cucumber well, cut off the tips and also cut into a cube of the same size as the potatoes. If you are going to store the salad for several days, then first remove the cucumber seeds with a spoon. The seeds will give extra liquid and the salad will be watery. 
Brined cucumbers also wash to wash away excess salt from them, especially if they are purchased cucumbers, not your preparation. Cut the pickles into a cube as well. 
Grind the carrots in a similar way and add to the rest of the ingredients. 
Also cut the eggs into a small cube. When cutting different products, try to make the size of the cubes one - so the salad will be much more beautiful. 
Drain the excess liquid with the peas and add to the rest of the ingredients. 
Season the salad with mayonnaise. If necessary, salt the salad and serve to the table. 
Enjoy your meal!