Ingredients
150 g of boiled beef or lamb
2 large potatoes
250 g sterilized peas
150 ml sour cream
2 carrots
1 pickle
2 eggs
2 cookies apples
2 tbsp mayonnaise
2 tbsp sunflower oil
1 tbsp finely chopped parsley
salt
pepper
Method
Prepare omelet eggs and the oil. Salt and once cool, cut into julienne. Boiled separately in salted water potatoes, carrots and peas. Peel apples and cucumbers and cut into cubes. Add to chopped potatoes, carrots, cooked and drained peas, shredded omelet and finely chopped cooked meat. Mix well. Salad pour broken mayonnaise and cream and seasoned with pepper and salt. Allow to stand for 1 hour in refrigerator, then sprinkle with chopped dill.
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Difficulty
Difficult
Tested
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