Olivier salad with spicy boiled pork

1 . Stage

Let's boil the meat. I take lean pork. Pour water into the pot, put the meat, put it on the fire. When the water begins to boil, there is foam, we remove it. We put a whole onion in its peel, a couple of sprigs of parsley, black and chili peppers, salt to taste. Put the bay leaf 5 minutes before the end of cooking. Simultaneously boil potatoes, carrots in "jacket" and hard-boiled eggs. When the vegetables and eggs are boiled, pour cold water over them. Take the vegetables out of the water and dry them. Peel the vegetables from their skin. I always cut Olivier very finely. The slicing size of all ingredients, except for meat, is no larger than a pea of green peas. That's the way I liked it and still do. I cut the meat in long straws so it feels like it's in the salad when you eat it. We dress it with mayonnaise, combine everything thoroughly. Salt to taste. I do not salt. There is enough salt in the salad.

2 . Stage

This is how the salad turns out.

3 . Stage

I'm going to serve the salad individually in old crystal cremains, as I used to do. We put the salad in the crème de la crème. The amount of this salad is enough for 4 cremains. Decorate the top to your liking. I put on a gherkin, parsley leaves and a teaspoon of green peas.

4 . Stage

That's the beauty and of course the deliciousness.