Wash and peel potatoes and carrots. For salads and vinaigrettes with potatoes and carrots I do, on the advice of the world chef Ilya Lazerson, in the following way: bring to boil water, you have added a teaspoon of salt and sugar. Prepared raw carrots and potatoes cut into small, possible even cubes. In boiling water are sent first carrots (she cooked for a longer time), a couple of minutes the potatoes and cook until tender. Time is not caught, usually try. 10-15 minutes is necessary for the vegetables to be soft after boiling.

Put vegetables in a strainer and douse with cold water to stop heat treatment and not let the vegetables turn into puree. These are the cubes I got, which I give to cool completely before it goes in the salad.

Pre-cooked and peeled eggs grind cubes.

Salmon chop finely.

With peas, and pour out the liquid.

Cucumbers cut into small cubes (I have cornichons, so I took a greater number of cucumbers). Olives and green onions cut into rings, leaving a little for decoration.

Mix all ingredients of salad and mayonnaise. Serve on lettuce leaves, garnish to taste.