Olivier Salad with Veal Tongue

Ingredients

Potatoes 300 g

Eggs 5

Salt to taste

Cucumber 300 g

Carrots 150 g

Canned green peas 300 g

Mayonnaise 150 g

Veal (tongue) 1

Red caviar

Potatoes for Olivier need to be high in gluten - crumbly potatoes absorb a lot of mayonnaise, and the salad remains dry.

Wash everything thoroughly under running water. Boil the potatoes, eggs, and tongue until tender. Peel and finely chop all ingredients.

Place the ingredients in a special salad serving dish. Layer them, adding salt.

After firmly packing the ingredients into the dish, carefully lift the dish upward. You now have a beautiful square Olivier salad. Drizzle with mayonnaise and serve. A little caviar will add a special touch to this dish.

Enjoy!