Similar to traditional vegetable, but there is less work with it. I always do for Easter

This recipe is a kind of cheated vegetable, i.e. already known vegetables and spices, but served in a simplified form. Interestingly, The original version of Olivier salad comes from the nineteenth-century Moscow, where it was served in luxurious restaurants. Over time, the recipe for Salade Russe has evolved, became simpler and today is known in many countries under different names.

• It is made faster – less peeling and cutting.
• The ingredients are easily accessible – you can buy everything in any grocery store.
• It tastes familiar, but a little different – it’s a perfect compromise between tradition and comfort.
• It’s great – you can prepare it the day before.

And now – let’s get to the specifics! Create a shopping list, based on the ingredients below, and then start cooking, according to my tips.

Below you will find a list of ingredients that make this version of the salad at the same time delicious and quick to do. The proportions can be modified at your discretion, but it is this combination that makes it taste like a classic in a new edition.

What you will need:

• 3 medium potatoes – cooked in uniforms, cooled and cut into small cubes. They can be cooked the day before, which makes work much easier.
• 5 pickled cucumbers – preferably homemade or very sour to give them a characteristic taste.
• 250 g of canned ham – it can be pork or chicken, it is important that it is of good quality. Cut it into small cubes.
• 5 hard -boiled eggs – cooked, peeled and cut into thicker cubes.
• 3 larger carrots – cooked until tender, finely chopped. You can also use frozen carrots with peas to save time.
• A can of green peas (approx. 250 g) – drained from the pickle. Poncel peas give delicacy and light sweetness.

Olivier salad sauce:

• 4 tablespoons of mayonnaise – choose your favorite, but not too rare.
• 1 flat spoon of Sarep mustard – will add sharpness and depth of taste.
• Salt and pepper to taste – preferably freshly ground pepper for a better aroma.

1. Cook vegetables and eggs – potatoes, carrots and eggs, cook separately. Let them cool completely before cutting.
2. Cut the ingredients – cut all vegetables, eggs and ham into small cubes. You can lightly squeeze the cucumbers from excess juice so that the salad is not watery.
3. Mix the ingredients – combine chopped vegetables, eggs, cucumbers, peas and ham in a large bowl.
4. Prepare the sauce – mix mayonnaise with mustard, salt and pepper in a separate bowl.
5. Combine everything together – add the sauce to the salad and mix gently so that all the ingredients combine. It’s best to use a large spoon or spatula so as not to crush vegetables.
6. Put in the fridge – it is worth cooling the salad for a minimum of an hour before serving, thanks to which the flavors will bite.

Although the classic version of Olivier salad tastes great in itself, you can freely modify it according to your preferences. Here are some ideas:

• Add apple – one, peeled and diced, add freshness and light sweetness.
• Instead of ham, use cooked chicken or turkey sausage.
• Instead of mayonnaise itself, you can make a sauce based on natural yogurt and mayonnaise in a 1: 1 ratio – a lighter version for those who care about the line.
• Sprinkle the ready salad with chopped dill or chives – for a fresh accent.

Although the classic vegetable salad has almost a saint in Poland, it is sometimes worth trying something similar, but less laborious. Olivier salad is just such a culinary option – delicious but faster to prepare. And such saving time will be useful when you have to organize the whole holiday. I encourage you to include it this year in your Easter menu. Perhaps it will become the same tradition as for me – every year it disappears from the bowl as one of the first!

Source: NowowoPuje.pl