Exclusive olivier salad for the festive table
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Prepare room temperature products for making salad snacks.
Step 2:
Cut the boiled chicken eggs in half and make salad molds, putting the yolks in a bowl.
Step 3:
Crush the yolks with a fork.
Step 4:
Cut boiled potatoes, carrots, pickles, smoked meat into small cubes.
Step 5:
We put the chopped vegetables and meat in a bowl to the egg yolks, add green peas and mayonnaise.
Step 6:
Mix thoroughly until smooth.
Step 7:
We put portions of the resulting salad into molds.
Step 8:
Decorate each portion of the salad with dill sprigs, pomegranate seeds and carrot stars.
Treat yourself and the whole family with a new delicious dish on the New Year's holiday table!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Garnet - 52 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dill greens - 38 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Partridge - 254 kcal/100g
- Black Grouse - 254 kcal/100g
- Game - 200 kcal/100g
- Pickles - 11 kcal/100g
- Chicken egg - 80 kcal/100g
