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Olivier salad with vegetables and beef under the sauce

Cooking recipes / Top Picks / Salads

4 servings
25 min

Beef fillet - 300 g, Onions - 0.5 pcs., Potatoes - 450 gr, Carrots - 1 pc., Pickles - 200 gr, Chicken eggs - 2 pcs., Green peas - 4 tbsp., Cherry tomatoes - 3 pcs., Sour cream - 100 gr, Mayonnaise - 100 gr, Mustard ready - 1 tea, Dill - to taste, Ground pepper mixture - to taste, Salt - to taste

How easy and quick is it to make a hearty Olivier salad with boiled vegetables and beef under a sauce that's sure to appeal to many for its wonderful flavours? First of all, we prepare the necessary products and spices for the preparation of the original classic salad on the festive table.

To make the salad, take half a small head of bulb onions and cut them very finely, then put the chopped onions in a small bowl and pour boiling water over them so that they do not mustard and become softer.

Cut four hundred and fifty grams of boiled potatoes into a small cube, then take a bulky bowl and put the potatoes in it.

Cut one medium boiled carrot into a small cube and spread it into a shared bowl.

Cut two hundred grams of pickles into a small cube and spread them into a common bowl.

Cut two large boiled chicken eggs into a small cube and spread out in a shared bowl as well.

Take a small strainer and drain the onions through it, then wash the onions under cold running water.

Cut three hundred grams of boiled beef into a small cube and spread it into a common bowl.

Put four tablespoons of canned green peas and washed onions in a common bowl.

To prepare a dressing sauce, put one hundred grams of mayonnaise in a small bowl, after which add one hundred grams of 20% sour cream to it, one incomplete teaspoon of ready-made mustard and mix all the ingredients well together until homogeneous.

Put the cooked dressing sauce in a shared bowl, then add finely chopped dill greens and a ground black mixture with red peppers to taste.

Mix all the ingredients together well in a bowl.

Take a small cutter and place on a serving plate, then fill it with cooked salad and lightly seal it with a spoon.

Sprinkle the salad with a little finely chopped dill greens and top it with half a cherry tomato.

Remove the cutter very carefully and serve the cooked Olivier salad to the festive table.

We cook together, cook simply, cook at home the most delicious dishes from the available products according to our recipes! Pleasant To all appetite!