Olivier salad with squid

Step-by-step recipe

Step 1:

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

Step 2:

Peel and finely chop the boiled carrots. Add them to the bowl.

Step 3:

Finely chop the onion and green onions. Add them to the salad.

Step 4:

Cut the canned squid into cubes and place in a bowl.

Step 5:

Add green peas to the salad.

Step 6:

Dress the salad with mayonnaise, salt, and pepper to taste. Mix all ingredients thoroughly.

Step 7:

For a beautiful presentation, place the salad in a mold or ring, press gently, and invert onto a plate.

Step 8:

Garnish the top of the salad with a leaf of greenery and serve.

Cooking tips

To ensure the squid is as tender as possible, use high-quality canned squid or boil fresh squid for 1-2 minutes.

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

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 lemon juice if you like it a little sour.

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.