Olivier Salad Recipe:
This recipe is inspired by Russian Olivier Salad, but it’s a meatless version. The original preparation method calls for dicing ingredients, but I prefer to use a grater to speed things up.
It’s a creamy delicious potato salad filled with peas, eggs and crunchy pickles. Perfect to serve at picnics, parties, and even great for meal prep lunches.
Ingredient:
• 600 g potatoes
• 4 eggs
• 2 carrots
• 170 g peas
• 100 g salted cucumber pickle
• 4 tbsp. mayo
• 1 lemon
• 1 tbsp. olive oil
• 50 ml water
• 1 handful fresh dill
• Salt
Instruction:
1. Boil the potatoes in a large pot until they're fully cooked and fork tender, then drain through a colander. Set aside until cool then Peel them.
2. At the same time, boil the eggs for 10 minutes to become hard boiled. Allow them to cool. Once the eggs are cool enough to handle, peel the eggs.
3. Steam the carrots & peas in the bamboo steamer until cooked completely, or boil them.
4. In a large bowl, grate the potatoes and eggs with a grater.
5. Mash the carrots with a fork.
6. Add cooked peas, mashed carrots and chopped salted cucumber pickle.
7. In a large bowl, mix the mayonnaise with lemon juice, olive oil, water, salt and chopped fresh dill to make the dressing.
8. Add the dressing to the potato mixture. Use a spoon to thoroughly combine everything together.
9. Taste the Olivier salad and add more salt if desired.
10. Cover with plastic wrap and refrigerate until fully chilled, about 1 hour.
11. Leftover Olivier salad can be covered and kept in the refrigerator for up to 4 days.
12. Enjoy!

Don't forget to leave a comment to let me know if you enjoyed this video, it's important to me! :)
If you want to be always updated with my channel, please SUBSCRIBE to my channel!

music:
Freedom by Alex-Productions [ Ссылка ]
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: [ Ссылка ]
Music promoted by Audio Library [ Ссылка ]

свернуть