A surprisingly light salad like Olivier. Suitable for lovers of porcini mushrooms. Just as the porcini mushroom is the "king" of mushrooms, this salad will take pride of place on the table among all the treats.
It is necessary
- - 1 fresh porcini mushroom;
- - 4 boiled chicken eggs;
- - 5 potatoes;
- - 5 tomatoes;
- - 1 onion;
- - ground black pepper;
- - spices;
- - a tablespoon of sour cream;
- - 2 tablespoons of mayonnaise;
- - 1/2 teaspoon of mustard;
- - 1 tablespoon of sunflower oil;
- - butter;
- - salt;
- - fresh dill or parsley.
Instructions
Step 1
Peel and cut the porcini mushroom into wedges. Take one onion. Finely chop one part of it and place in a frying pan. Keep in mind that there must be a preheated mixture of sunflower oil and butter in the pan. Fry everything, after the mushrooms and onions are ready, add salt, sour cream and bring everything to a boil.
Step 2
Take small tomatoes. Wash and cut into wedges. Let the liquid drain by placing the tomatoes on a sieve.
Step 3
Boil the potatoes in their jacket. Once cooked, peel and cut into small pieces. The potatoes should still be warm.
Step 4
You still have the other half of the onion. Cut it into cubes. Boil the eggs, peel them and chop finely.
Step 5
We form the salad. In one container we combine mushrooms, warm potatoes, eggs fried in sour cream, mayonnaise, mustard and tomatoes. Add salt and spices to taste. Mix everything thoroughly. You can decorate the finished salad with fresh dill or parsley. Serve warm.
