Russian salad salad – the favourite guest of a festive feast. And precisely the New Year's menu won't do without it. This dish – some kind of classics ageless over the years which is chosen not by one generation.
It is required to you
- - potatoes boiled (5 pieces),
- - eggs (5 pieces),
- - boiled sausage (300 g),
- - cucumbers marinated (3-5 depending on the size),
- - green hills preserved (1 bank),
- - carrots boiled (3-4 pieces),
- - mayonnaise (100 ml),
- - salt
Instruction
1. We boil potatoes in a peel to a ready state, we do the same with carrots. We wait when vegetables completely cool down and we cut them on small proportional pieces.
2. We cook eggs in the boiling water of 10 minutes, we cool, we clean, we cut very small, or we knead by means of a fork.
3. Salty or a cucumber pickles also we cut on small square pieces. To remove from them excess liquid, put contents on a tissue for several minutes.
4. We cut a boiled sausage on cubes. "Doctor's" sausage best of all is suitable for classical Olivier. In case it is necessary to reduce salad caloric content instead of sausage it is possible to use fast beef.
5. In a salad bowl we put all prepared ingredients, we add canned green peas, previously discharge from banks a brine. We mix salad carefully not to rumple ingredients. We add mayonnaise and salt to taste.
6. We leave salad in the fridge for one or one and a half hours that it could become impregnated well. We display a ready-to-eat meal on dishes by means of a serving ring. We decorate salad with a branch of parsley or fennel and we give to a table.