Boeuf Salad

1. 1

   Boil potatoes, carrot and chicken breast. Cube the ingredients and the dill pickles and mix with mustard, salt, pepper and 200 gr mayo.

2. 2

   Arrange on a platter and add the rest of mayo and smooth over the surface with a knife.

3. 3

   Decorate with parsley leaves, black olives or sliced boiled eggs. Flower designs are very popular.

* Per serving · 4 servings · Values may vary.

No additional tips available.