This recipe saved the distinguishing feature of the original salad of Lucien Olivier - a combination of seafood, meat and poultry, as well as its authentic dressing made from ketchup and Worcestershire sauce. This version of the sauce based on a study made by a group of chefs and historians. It was discovered that the original dressing contained a sauce called "soy Kabul", but it has nothing to do with soy sauce in the soy used in the sense of sauce, and "soy Kabul" is a variant of the old English fish sauce - now known as Worcester, Worcestershire or Vorchestershirsky sauce. And of course the original recipe didn't contain any sausage - it contains a combination of quail meat and any kind of beef. I have only used chicken, because we strive to avoid eating red meat. Further, why is this a recipe for a healthy salad? Because the vegetables are cooked in their skins and cooked al dente. Due to this, it preserves more nutrients. In addition, they do not boil soft, and do not turn to mush, and therefore absorb less of mayonnaise. Therefore, the amount of mayonnaise in this recipe can be much less than in traditional recipes. Mayonnaise is not such a bad thing, but it contains fat and for those who seek to restrict fat intake - this can be useful - the dressing just coats the vegetables, is not absorbed in them. Why is this recipe quick? Traditional recipes boil vegetables in their skins and usually they need to cook in advance and then allow them to cool down - they are often cooked the day before prepare the salad and allow to cool at night. In this recipe the vegetables are cut into small cubes, which cook very quickly (about 6 minutes) and then quickly we chill in cold water.

Carrots and potatoes clean and cut into 1 cm dice raw. Put to boil the water, adding 1 tablespoon of salt and sugar. When the water warms up and starts to "float" spread sliced carrots, bring to a boil and cook for about 3 minutes. Then add the potatoes. Add a tablespoon of vinegar to the potatoes don't fall apart and cook until almost tender (another 3 minutes - 4). Carrots should be cooked longer, so we put it first. In any case it is not necessary to digest the potatoes - they should remain al dente. Once the vegetables have reached desired doneness, drain the water and wash them with cold water to stop the cooking process. Spread in pan or bowl where you will mix the salad

Thawed shrimp, cleaned from the stems. I take the already peeled shrimp which have removed the intestine (on the back) and left only the tail. In this case, the tail is not needed. Throw the shrimp in boiling salted water and cook for about 3 minutes. It is important not to overcook the shrimp otherwise they will not be juicy and soft, and resinate and dry. 3 minutes of cooking shrimp is enough.

Recline cooked shrimp in a strainer and let cool thoroughly with cold tap water to stop the cooking process

Cut shrimp pieces, a size comparable to slicing vegetables. Spread to vegetables.

Pickled cucumbers cut into dice, comparable to the size of the cut vegetables and put in a bowl or pan with the rest of the sliced products

Open the banks with green peas and add it to the salad

Eggs cut into cubes, the size of a pea and add to the salad

Prepare the dressing. In a bowl put the mayonnaise, Worcestershire sauce and capers

Carefully stir the sauce. He will acquire a slightly yellowish-brownish tint - because of the Worcestershire sauce

Dressed salad, mix thoroughly and serve. Bon appetit!