Olivier salad with beef tongue and cucumbers

How to make an Olivier salad with beef tongue and cucumbers? I know several options for recipes for Olivier salad, but I like this one the most. Next to this recipe, you can put a sign "food for the holiday".

First I make mayonnaise. I take three yolks and beat them with vegetable oil, when the mayonnaise begins to thicken, add lemon juice and salt.

I prefer not to boil carrots and potatoes, but to bake them in foil in the oven, so vegetables retain vitamins, aroma and taste better, besides, they cook much faster this way.

I boil beef tongue with a lot of fresh and dried dill. Ready-made vegetables and cold salted tongue cut into small cubes, mix. In the same way, I cut salted and fresh cucumbers and, together with fresh and canned peas, combine them with previously sliced tongue and vegetables. Then I take sweet and sour apples and cut them into small cubes, respectively, and combine them with an almost ready salad.

Boiled quail eggs cut into halves, add to the salad and mix. Now it's the turn of mayonnaise, I add mustard to it and season the salad, mix. Finely chop the green onion and dill, mix again. You can serve it in boats made of fresh cucumbers, but I cook this salad only on New Year's Eve and serve it, as is customary in an old large salad bowl. In this recipe, I give the number of ingredients based on one serving