Olivier salad with salmon and cucumber
Composition / ingredients
10
Servings:
Step-by-step cooking
Step 1:
Hard-boiled eggs, cool, peel and cut into cubes.
Step 2:
Boil potatoes in a uniform, drain, cool, peel and cut into cubes.
Step 3:
Wash fresh cucumbers, dry, cut into cubes.
Step 4:
Pickled cucumbers also cut into cubes.
Step 5:
Open a jar of green peas, drain the liquid and add the peas to the salad.
Step 6:
Cut the salmon into cubes or strips.
Step 7:
Peel the onion, cut into small cubes.
Step 8:
Season the salad with mayonnaise, add salt, pepper and herbs to taste. Mix everything thoroughly.
Step 9:
Arrange the salad as desired and can be served to the table!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- 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
- Fresh cucumbers - 15 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Green peas fresh - 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
- Salt - 0 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
