Russian Olivier Salad
Cut off the cauliflower outer green leaves and bottom stem the slice up into florets, peel and cut the carrots into pieces.
- Cook20 min
- Total20 min
- Serves5
- LevelEasy
Ingredients
- 1 large head cauliflower
- 1 cup carrots, sliced
- 1 cup pickles (drained, diced small)
- 10 large egg (hard-boiled, diced)
- 7 oz (200g) ham
- 9 oz (255g) canned peas
- 1 1/2 cup mayonnaise
- to taste salt and pepper
Preparation
- Cut off the cauliflower outer green leaves and bottom stem the slice up into florets, peel and cut the carrots into pieces.
- Boil water in a pot, add a tsp salt and cauliflower florets and sliced carrots, cook until tender for about 4-6 minutes, drain and set aside.
- Dice the hard-boiled eggs, pickle, and ham set aside.
- Whisk together the mayonnaise, salt, and pepper, to taste in a bowl.
- In a bowl, combine the cooked cauliflower, carrots, pickles, diced eggs, ham, and peas. Whisk the mayo dressing mixture. Cover the bowl and refrigerate for 30-50 minutes, enjoy!
