Olivier pig holiday salad

7 servings
2 hours

Olivier is an integral dish of the festive table, especially when it comes to celebrating the New Year. But the dish looks very trite. To make the serve interesting, you can style the salad as a symbol animal of the coming year. 1 I put my chicken breast under running water, then put it in a saucepan. Fill your breast with water, salt, send a saucepan to plit.

2. Bring the water to a boil, then reduce the fire. We continue to cook on low heat until tender. We remove the foam using a spoon. It takes 20-30 minutes from the moment you boil. Then we extract the meat, let it cool for a plate.

3. My potatoes and carrots. Put clean vegetables in a saucepan, pour water. Cook over low heat until tender. Then cool the vegetables in the same way as chicken.

4. We boil chicken eggs hard-boiled in parallel with other ingredients, only in a separate dish. Then cool them down and clean them. We separate the proteins from the yolks.

5. We grind the ingredients: potatoes, carrots, chicken fillet, cucumber - cut into cubes. The yolks are also ground. And we rub proteins on a coarse grater. We shift all this into a salad bowl, salt, pepper, fill up mayonnaise.

6. Dill mine, grind with a knife. Add to the salad, mix. Put the salad on an oval dish. Sprinkle the salad with egg whites. We cut out a patch, ears and a ponytail from sausage. We make eyes using clove buds. We decorate the salad with pieces of cucumber and tomato. We serve on the table. Help yourself!