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Olivier salad


  • Medium potato : 4 pcs

  • Eggs : 3 pcs

  • Chicken or meat ham : 5 sheets

  • Badr mixed vegetable canned : 1 cup

  • Badr cucumbers in brine (special midget) 630 g : 1 and 1/2 cup grated

  • Mayonnaise : 2 tablespoons

  • yogurt : 2 tablespoons

  • Badr lime juice : optional

  • Garlic powder: 1/2 teaspoon

  • Salt and pepper: as needed

To make this salad, first of all, boil the potatoes and eggs. Pour them into the pot with a few glasses of water. Close the pot and put it on the heat for about 1 hour to cook well. You can insert a fork into the potatoes to make sure they are cooked. Then peel the potatoes and eggs and grate them finely. If you want to feel a little bit of potato under the teeth, you can beat them with a meat grinder or use a larger grater instead. Grate the pickles and put them in a bowl with the potatoes and eggs. Chop the ham and then add the drained vegetables (peas, carrots and corn) to the rest of the salad. Pour the mayonnaise and yogurt into another bowl. Add salt, pepper and, if desired, a little lemon juice and garlic powder and mix well. Pour the sauce over the ingredients and stir well. Taste the olive and add more salt and pepper if necessary. After mixing the ingredients and preparing the olive salad, pour it into a bowl and decorate it and put it in the refrigerator for at least 2 hours until it is cold and ready to serve.

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