Olivier with pork tongue
Olivier with pork tongue is one of the classic variations of this salad. Although, perhaps, the longest in cooking, because the tongue will have to be boiled first. But it turns out much tastier than with store-bought sausage or sausages.
Step-by-step cooking recipe
Rinse the tongues, fill with water, add spices if desired, and boil until tender for about 1.5 hours. Let cool directly in the broth, and then peel off the films.
Separately boil hard-boiled eggs and boil or bake potatoes with carrots.
When everything cools down, finely chop the onion and cut the rest of the ingredients into cubes. Add the peas.
Season the olivier with mayonnaise to taste.