This salad was probably invented in the 1860s by Belgian chef Lucien
Olivier. Mine is a personal variation.
Language Bites: choose, wash, peel, dice, cut, boil, add, drain, cool,
chop, slice, combine, mix, toss, turn and chill.
What do I need?
Ingredients for about 8 people
- 300 gr potatoes
- 200 gr carrots
- 150 gr green peas
- 200 gr pickled vegetables and plenty of gherkins
- Fresh, crispy celery. This vegetable has a cultivation history
- which dates back to about 3000 years. The ancient “bouquet of
- flowers”.
- 3 hard boiled eggs
- 4 cans of tuna in olive oil
- Dressed with plenty of mayonnaise: 2/3 jars (233g) light mayo
- (I make it myself when possible)
- Extra virgin olive oil is the magic touch and always finds its way
- in my cooking. It is a rich source of antioxidants and
- monounsaturated fats, both of which are believed to protect
- the heart.
- Salt
Simple Steps
- Choose, wash, peel and dice potatoes and cut carrots thinly.
- Boil potatoes and carrots together if you like:
- Boil peas
- Add salt to water when vegetables are cooking.
- Tips: the vegetables should be crunchy so cooking time
for potatoes is about 20 and 10 for carrots and peas from
boiling point. I prefer them crunchy.
- Drain and cool all vegetables.
- Place about 4/6 tablespoons of olive oil in a big glass bowl:
- Add all the vegetables.
- Add finely chopped fresh celery ( I prefer lots) and a pinch
or two of salt. - Slice and add the boiled eggs.
- Add the chopped pickled vegetables ( small pieces) .
Tips:If the gherkins are small do not cut them and use
some for decoration. - Drain and add tuna.
- Add the mayonnaise and combine all the ingredients well
in the big glass bowl. Toss and turn until well combined. - Add salt as per the taste and more olive oil if necessary.
- Dressing:
- Serving dishes.
- Place the mixture in the dishes. Two dishes for 8 people.
- Cover the mix with plenty of mayonnaise and put in the
fridge overnight. - Decorate with pickled vegetables.
Extra tip: it is a summertime favourite when celebrating Christmas in
Australia or simply as a summer dinner treat.