Olivier salad with beef tongue and cucumbers

1 serving
1 hour 40 min

How to make Olivier salad with beef tongue and cucumbers? I know a few options for Olivier salad cooking recipes, but this one I like the most. Next to this recipe you can put a sign "food for the holiday. " From the beginning I make mayonnaise. I take three yolks and beat them with vegetable oil, when the mayonnaise begins to thicken, add lemon juice and salt. I prefer not to boil carrots and potatoes, but to bake in foil in the oven, so vegetables better preserve vitamins, aroma and taste, and they are also prepared so much faster. I boil beef tongue with a lot of dill fresh and dried. I cut ready-made vegetables and cold salted tongue into a small cube, mix. Using the same method, I cut salted and fresh cucumbers and combine them with fresh and canned peas to previously chopped tongue and vegetables. Then I take the sweet and sour apples and cut them into a small cube, respectively, combine them with an almost finished salad. I cut the boiled quail eggs into halves, add to the salad and mix. Now it is the turn of mayonnaise, I add mustard to it and season the salad, mix. Finely cut spring onions and dill, stir again. You can serve in boats made of fresh cucumbers, but I cook this salad only on New Year's Day and serve, as is customary in an old large salad bowl. In this recipe, I give the number of ingredients per serving