Olivier salad with pork tongue

Step-by-step recipe

Step 1:

Prepare the ingredients: peel and finely chop the boiled pork tongue. Add it to a large bowl.

Step 2:

Peel and dice the boiled potatoes. Place them in a bowl next to the tongue.

Step 3:

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

Step 4:

Also cut the boiled carrots into cubes and add to the other ingredients.

Step 5:

Dice the pickled and fresh cucumbers and add to the bowl.

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:

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

Step 9:

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

Cooking tips

To keep pork tongue soft and tender, cook it for at least 2-3 hours with bay leaf 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.

To make the salad thick, 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 and garnish on top.

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