Usuba
Olivier Salad with Beef
Classic salad with beef tenderloin, potatoes, carrots and fresh cucumbers. Vegetables are finely diced and bound with mayonnaise. Perfect for a festive table.
- Total
- 25 min
- Standard serving
- 365 g
Ingredients
Total 10
Instructions
- 1
Step 1
Boil the potatoes and carrots for 15 minutes over low heat until cooked. Cut large pieces in half. Boil the beef separately for 15 minutes over medium heat, skimming off the foam.
- 2
Step 2
Place the eggs in cold salted water, bring to a boil and cook for 10 minutes over medium heat.
- 3
Step 3
Cool and clean all boiled products. Cut potatoes, carrots, fresh and pickled cucumber, and beef into 0.5×0.5 cm cubes. Chop green onions into strips.
- 4
Step 4
Peel the eggs and cut them into cubes.
- 5
Step 5
Place the chopped vegetables and beef in a bowl, add green peas, eggs and mayonnaise. Season with salt and pepper and mix thoroughly.
- 6
Step 6
Arrange the salad on plates over romaine lettuce leaves.
- 7
Step 7
Sprinkle with green onions and serve.
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