Olivier salad with turkey

Step-by-step recipe

Step 1:

Peel and finely chop the boiled carrots. Transfer them to a large bowl.

Step 2:

Dice the pickles and add them to the bowl.

Step 3:

Peel and dice the boiled potatoes. Add them to the salad.

Step 4:

Cut the boiled turkey fillet into small pieces and place in a bowl.

Step 5:

Peel and finely chop the hard-boiled eggs. Add them to the salad.

Step 6:

Add green peas to the salad.

Step 7:

Season the salad with mayonnaise, add salt to taste and mix all ingredients thoroughly.

Step 8:

Place the salad in the refrigerator for 30 minutes to let it marinate, and serve.

Cooking tips

To ensure the turkey is as tender as possible, cook it in salted water with bay leaves and pepper.

All ingredients must be cold to prevent the salad from becoming watery.

If you don't like pickled cucumbers, you can replace them with fresh ones, removing the seeds first.

For a richer flavor, use high-quality mayonnaise and add it gradually, tasting.

Don't skimp on mayonnaise, but be careful that it doesn't overpower the flavor of the main ingredients.

You can add a little onion if you like its spicy taste.

For quick serving, you don't need to use a mold—just place the salad in a pretty bowl.

The finished Olivier salad can be placed in the refrigerator for 30 minutes to allow it to infuse and become even more delicious.