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What ingredients are needed for Olivier? Olivier ingredients. Olivier - how to cook

Olivier salad recipes have long been loved by a large number of people; without this treat it is impossible to even imagine any holiday. But no matter how much the housewives change the composition of Olivier and add exquisite ingredients, these innovations still cannot even be compared with the traditional recipe.

There is also a recipe for making Olivier with boiled tongue.

It was customary to serve this dish in this form back in Soviet times. Sausage, a product available in the USSR, became an integral part of this amazing salad.

What is included in Olivier salad:

250 gr. boiled sausages;
300 gr. canned peas;
4 eggs;
2 carrots;
3 potatoes;
3 pickled cucumbers;
100 gr. mayonnaise;
1/4 tsp. salt.

Olivier - how to cook:

Cut the sausage into cubes.
Open the jar of peas and drain all the liquid.
Wash the carrots and potatoes to remove dust and dirt, and boil. Cool the finished root vegetables, peel and cut into pieces.
Grind the cucumbers to size with the remaining ingredients.
Combine all ingredients, add mayonnaise and mix.

Olivier - traditional recipe

Boiled beef and olives are the ingredients that make it possible to prepare a simply delicious dish. The taste of this Olivier is a little unusual, in comparison with the usual Soviet version, but truly special, incredibly delicate and sophisticated.

What you need in Olivier salad:

300 gr. beef;
3 potatoes;
2 pickled cucumbers;
1 carrot;
4 eggs;
50 gr. pitted olives;
100 gr. mayonnaise;
150 gr. sour cream;
50 gr. onion greens;
1/4 tsp. salt;
1/4 tsp. pepper

Cooking steps:

Wash and boil beef tenderloin in salted water with spices. Then cool the meat and cut into cubes.
Wash and boil the root vegetables, then cool and peel. Grind.
Boil the eggs and then cool, peel, and chop with an egg slicer.
Drain the olives in a colander to drain excess liquid.
Cut the cucumbers into pieces. If the peel is thick, then it needs to be cut off.
The greens should be washed and dried well. Only then chop finely.
All that remains is to put all the products in a festive dish, add salt and pepper, add sour cream and mayonnaise, and mix.
Before serving, sprinkle with chopped herbs.

Tip: how much does Olivier salad cost in the refrigerator? If you have prepared a large amount of appetizer, you do not need to season it right away, since a dish with mayonnaise has a short shelf life.

Method of preparing Olivier

An unusual combination of products that creates a spicy taste. This appetizer is sure to please everyone at the table.

What is included in the Olivier salad:

3 potatoes;
300 gr. chicken fillet;
2 pickled cucumbers;
1 apple;
4 eggs;
1/4 tsp. salt;
1/4 tsp. pepper;
150 gr. mayonnaise.

Olivier salad step by step:

Wash the potato tubers, boil, cool and, of course, peel. Cut into cubes.
Wash the fillet, trim off the films and fat. Boil the meat in salted water, cool, then chop.
Place the peas in a colander to drain excess liquid.
Cut the cucumbers into pieces the size of the rest of the ingredients.
Wash the apple, peel it, cut it and remove the center. Cut the fruit.
Combine all ingredients, add mayonnaise and mix. Add salt and pepper to taste.

Tip: if you don’t know how long to cook carrots for Olivier salad, then depending on the size of the root vegetable, the cooking time after boiling can take 15 minutes or more.

Traditional Olivier salad with chicken

Olivier is much more tender and easier to digest if the main component is boiled chicken meat. At the same time, the salad does not lose its taste, but it acquires a certain peculiarity and sophistication.

What you need for Olivier salad:

3 potatoes;
4 eggs;
1 carrot;
1 onion;
2 pickled cucumbers;
300 gr. chicken fillet;
300 gr. canned peas;
100 gr. mayonnaise;
1/4 tsp. salt;
1/4 tsp. pepper;
25 gr. greenery

Olivier salad step by step recipe:

Wash carrots and potatoes to remove dirt, boil and cool. Then peel the root vegetables and cut into cubes.
Boil hard-boiled eggs, add cold water, and cool. Then peel and chop.
Remove the peel from the onion and chop it.
Wash the chicken meat, trim off the membranes and boil in very slightly salted water, cool. After the fillet you need to cut it into size with the rest of the ingredients.
Remove the peas from the jar with a spoon and place briefly on a paper towel to remove excess liquid.
Wash the greens and chop them.
Combine all ingredients, season with mayonnaise and mix. Add spices and salt to taste.
Before serving, sprinkle the appetizer with chopped herbs.

Traditional Olivier salad with fresh cucumbers

Well, what could be more attractive than Olivier with fresh, crispy cucumbers? It is this component that gives an amazing summer sunny atmosphere even in the most severe cold. And the taste of the dish with the addition of vegetables becomes more refined.

You will need:

2 fresh cucumbers;
2 carrots;
4 potatoes;
200 gr. canned peas;
4 eggs;
300 gr. pork;
70 gr. onion greens;
1/4 tsp. salt;
150 gr. mayonnaise.

Cooking steps:

Wash the cucumbers and chop into cubes. If the peel is bitter, it is better to cut it off.
Wash carrots and potatoes, boil, then cool. Then peel the root vegetables from the “uniforms” and cut into pieces.
Pour the peas from the jar into a colander to drain off excess liquid.
Boil the eggs until the yolk is firm and cool. Then peel and chop.
Wash the pork tenderloin, trim off the fat and membranes, boil in water with salt and spices.
Cool the finished meat, cut into size with the rest of the ingredients.
Wash and chop the onion greens.
Combine all ingredients, season with mayonnaise and mix.
Before serving, garnish the appetizer with chopped onion.

Olivier salad is an excellent, amazing and irreplaceable dish. But it is the traditional recipe for the snack that is most in demand. No matter how many housewives become sophisticated, no matter what innovations they come up with, it is still impossible to imagine a single feast without the traditional version.

Olivier is a popular salad in Russia, considered rightfully popular. The recipe for the classic Olivier salad with sausage was invented by the legendary French chef Lucien Olivier, who owned his own restaurant, the Hermitage, in Russia in the second half of the 19th century.

In its original form, Olivier salad was an exquisite dish made from expensive ingredients (for example, black caviar) with a secret sauce dressing from the chef, giving it an original and unique taste.

Modern classic Olivier is prepared from vegetables (carrots, potatoes, cucumbers, canned peas, etc.), eggs, the main meat ingredient (beef, chicken, sausage) with the addition of sauce dressing (mayonnaise and sour cream) and spices. Preparing Olivier at home for the New Year's table is the right decision of every housewife.

Abroad, the dish is known under the names “Hussar salad” and “Russian salad”. In Russia, many housewives call Olivier an ordinary winter salad.

How many calories are in Olivier

The energy value of the salad depends on the fat content of the dressing (sour cream or mayonnaise) and the type of meat (meat product).

Olivier with sausage and Provencal mayonnaise, standard fat content 190-200 kcal per 100 g of product.
Olivier using chicken fillet and light mayonnaise is about 130-150 kcal per 100 g.
Olivier with fish (pink salmon fillet) and medium-fat mayonnaise, approximately 150-170 kcal per 100 g.

Classic Olivier salad with sausage - step-by-step recipe

Ingredients:

Boiled sausage – 500 g,
Eggs – 6 pieces,
Potatoes – 6 medium sized tubers,
Carrots – 3 pieces,
Fresh cucumbers – 2 pieces,
Onion – 1 head,
Green peas – 250 g,
Gherkins – 6 pieces,
Salt – 15 g.

Preparation:

I boil vegetables for Olivier. I leave it to cool to room temperature.
I remove the shell from boiled eggs. I chop the onion finely and finely. I chop the eggs into thin pieces. I cut the rest into cubes.
Mix in a deep dish.
Add salt to taste. I season it with mayonnaise. I mix it carefully. It is necessary that mayonnaise and salt are evenly distributed throughout the salad.

Video recipe

Bon appetit!

Classic Olivier - French recipe

French Olivier salad with veal tongue and quail eggs consists of a large number of ingredients. Dressed with a delicious sauce, delicious black caviar is added on top. A salad prepared according to the “canonical” recipe will become a real decoration of the New Year’s table.

Ingredients:

Basic

Hazel grouse - 3 pieces,
Quail eggs – 6 pieces,
Pickled cucumbers (gherkins) – 200 g,
Lettuce – 200 g,
Potatoes – 4 tubers,
Pressed black caviar – 100 g,
Crayfish – 30 pieces (small),
Fresh cucumbers – 2 pieces,
Veal tongue – 1 piece,
Capers – 100 g.

For refueling

Spicy mustard – 1 teaspoon,
Olive oil – 6 tablespoons,
Wine vinegar (white) – 1 large spoon,
Egg yolk – 2 pieces,
Salt, ground black pepper, garlic powder - to taste.

Preparation:

Hazel grouse. I thoroughly wash hazel grouse carcasses. I'll gut it.
I transfer the carcasses into a deep pan. I add onion and salt to the water. Cook over medium heat for 90-100 minutes.
Language . I wash the veal tongue. I set it to cook in another pan with spices, carrots and onions.
I take out the cooked tongue and game. I leave it to cool.
I remove the skin and bones from hazel grouse. For the salad, I separate the sirloin part. I cut it carefully.
I cut the veal tongue into medium-sized pieces.
Cancers. I boil the crayfish and leave to cool. Once it cools down, I separate the meat and cut it for Olivier.
Vegetables . I set 4 eggs and potatoes to cook in separate saucepans. I peel the boiled and cooled potatoes. I remove the shell from the eggs. I cut the potatoes into cubes and chop the quail eggs.
I take a deep salad bowl. I lay out the bottom from lettuce leaves torn into pieces.
Wash fresh cucumbers. I remove the skin. I cut into medium-sized pieces. I chop capers and pickled cucumbers. I put it in a salad bowl along with chopped fresh cucumbers.
I chop the rest of the ingredients. I transfer it to a salad bowl and set the dish aside.
Refueling. I prepare a dressing to give the salad some piquancy and a special taste. Using a whisk, I beat a mixture of yolks from two quail eggs with spicy homemade mustard and salt.
Add olive oil to the homogeneous mixture in portions. Pour in until the mixture thickens.
I pour garlic powder into the almost finished mayonnaise-egg sauce, pour wine vinegar, and add ground black pepper.
Mix thoroughly. I dress the salad.
To decorate the dish, make a beautiful frame of black caviar around the edges of the plate, add one spoon to the top of the salad. If there is no black caviar, replace it with red pink salmon caviar.

Olivier recipe for the New Year

Ingredients:

Beef – 600 g,
Carrots – 4 pieces,
Potatoes – 4 pieces,
Pickled cucumbers – 8 pieces,
Green peas – 80 g,
Chicken eggs – 6 pieces,
Mayonnaise – 100 g,
Parsley – 1 sprig,
Salt, spices, fresh herbs - to taste.

Preparation:

I wash the beef several times under running water. Dry with kitchen paper towels. I cut off the veins and visible pieces of fat.
I pour water. I salt it and put it on the stove. Cooking time: 60 minutes in boiling water. I take out the beef, put it on a plate, and wait for it to cool.
Wash carrots and potatoes. I boil it in the peel. I use a steamer to cook vegetables. Cooking time – 35 minutes. I take it out of the cooking tank. I clean it after it cools and cut it into cubes.
I open a can of canned peas. I drain the liquid. If it is cloudy and slimy, feel free to rinse the peas with running water.
I boil eggs hard. I peel them after placing them in cold water.
I take out a large dish. Add chopped salad ingredients. I cut the cooled beef into neat cubes. I put it in Olivier. I pour out the peas.
I use classic mayonnaise as a dressing. I prefer light, low fat. Salt and pepper to taste.
Mix all ingredients thoroughly. I give the Olivier salad a culinary form for the New Year. I compact it. I decorate the top with parsley sprigs.

Cooking video

A simple recipe with boiled sausage and fresh cucumber

Ingredients:

Boiled sausage – 250 g,
Chicken egg - 4 pieces,
Potatoes – 4 pieces,
Fresh cucumber – 4 medium sized pieces,
Salt, pepper, mayonnaise - to taste.

Preparation:

I boil the potatoes. To speed up the process, I cut the vegetable into 3 parts. To determine if the potatoes are done, pierce them with a fork. I drain the water and leave it to cool.
I boil eggs in a compact saucepan. 7-9 minutes in boiling water.
I cut the cooled potatoes into cubes. I crumble boiled eggs, fresh cucumbers, boiled sausage.
I transfer the chopped ingredients into a deep plate or large pan.
I open the green peas. I drain the water. I pour the contents of the jar into the salad.
I store Olivier without mayonnaise and salt. I season and salt the salad before serving. For taste, I additionally add freshly ground black pepper.

Bon appetit!

Cooking Olivier with sausage and corn

Ingredients:

Sausage – 200 g,
Canned corn - 1 can,
Potatoes – 5 pieces,
Onion – 1 head,
Egg (chicken) – 4 pieces,
Carrots – 1 medium size,
Fresh cucumber – 2 pieces,
Dill – 8 sprigs,
Salt, mayonnaise, sour cream - to taste.

Preparation:

I boil eggs, potatoes and carrots. I cook the eggs in a separate bowl, fill them with cold water and bring to a boil. Boil hard, 7-9 minutes. I take it out and put it in a plate with cold water. In another bowl I boil the vegetables until tender. The carrots will “reach” first, then the potatoes.
While the boiled vegetables are cooling, I peel and finely chop the onion. I pour it into a large bowl and gently press it with my hands to release the juice, like for a barbecue marinade. Distribute evenly over the bottom of the bowl.
I cut the eggs into small cubes or grate them. I add a second layer.
I cut boiled carrots in the same way. I sprinkle finely chopped eggs on top. The next layer is potato.
I wash the dill sprigs. Finely chop the greens. I pour it into a bowl. Next, I cut the cucumbers and sausage. I add Olivier salad with sausage and corn to the winter salad.
I put in the corn, after draining the liquid from the jar.
If the salad is being prepared for the evening, I put the dish in the refrigerator without dressing with mayonnaise or mixing the layers.
Before serving, add salt and make a dressing of mayonnaise and sour cream. Mix thoroughly.

Olivier is ready!

How to make Olivier with smoked sausage

Helpful advice. To make vegetables easier and faster to peel, fill them with cold water after cooking. Leave for 7-10 minutes and then clean.

Ingredients:

Cervelat – 150 g,
Chicken egg - 3 pieces,
Potatoes – 3 tubers,
Carrots – 4 small pieces,
Onions – 1 piece,
Mayonnaise – 3 large spoons.

Preparation:

To prepare the salad, I boil the vegetables and take 4 carrots.
I cut potatoes, carrots, smoked sausage into cubes. I chop the onion finely and finely. I grate boiled eggs.
I drain the liquid from a can of peas. I transfer it to a sieve. I rinse under running water.
I take out a beautiful salad bowl. I transfer the crushed components. Salt and pepper Olivier, add fresh herbs and your favorite homemade spices if desired. I season it with mayonnaise. I stir.
I serve it to the table.

How to cook Olivier salad with chicken

Helpful advice. To check the vegetables are done, lightly pierce them with a toothpick. When slightly pierced, remove vegetables from the slow cooker. Place on a plate and leave to cool.

Ingredients:

Chicken breast – 1 piece,
Carrots – 2 pieces,
Potatoes – 6 tubers,
Onion – 1 head,
Green peas – 200 g,
Cucumber – 2 pieces,
Vegetable oil - 2 large spoons (for frying),
Soy sauce – 2 tablespoons,
Salt, pepper, curry, mayonnaise, dill - to taste.

Preparation:

I use a slow cooker to quickly cook vegetables. I put the potatoes and carrots in the upper bowl, turn on the “Steam” cooking program and set the timer for 25 minutes.
I cook eggs on the stove. I boil it hard. Do not overcook, otherwise an unappetizing grayish coating will appear on the yolk. After cooking, I immerse the eggs in cold water for 5-10 minutes. This will make further cleaning easier.
Wash the chicken breast thoroughly. Dry with kitchen towels. I cut into medium sized cubes. Salt, add spices (I use curry) and soy sauce. Place the chicken pieces in a frying pan with preheated vegetable oil.
I fry over medium heat. I stir the pieces of chicken breast so that the meat does not burn.

Helpful advice. The readiness of the chicken will be indicated by the formation of a golden brown crust.

I transfer the meat to a deep bowl. I'll leave it to wait in the wings.
For Olivier salad I use frozen fresh peas, not canned ones. Heat in a frying pan or in the microwave until soft.
I peel the cooled vegetables cooked in the slow cooker. I peel the onions. I cut it into small pieces.

Helpful advice. If the onion has a strong pungent taste, chop the vegetable and then pour boiling water over it to soften it.

I grate the eggs or cut them into cubes. I remove the hard stem and rough branches from the dill. Finely chop the remaining soft parts.
I combine all the ingredients in one dish.
I season with mayonnaise and add salt. For a more pronounced taste I use ground black pepper. I stir the salad so that the dressing and spices are evenly distributed throughout the dish.

Video recipe

Real Olivier with chicken and apple

Ingredients:

Chicken breast – 700 g,
Potatoes – 3 pieces,
Chicken egg - 3 pieces,
Carrots – 2 small pieces,
Fresh cucumber – 1 piece,
Pickled cucumber – 1 piece,
Green peas (canned) – 1 jar,
Apple – 1 piece,
Mayonnaise – 150 g,
Parsley, dill, green onions - to taste,
Salt, pepper - to taste.

Preparation:

My breast. I set it to cook in a saucepan. I do the same with potatoes, carrots and eggs. I boil carrots and potatoes in their skins. I cook hard-boiled eggs. Cook for 5-8 minutes after boiling.
I get the ingredients. I leave it to cool. I'm cleaning.
I cut up a chicken breast on a large wooden board. I cut the meat for the salad into medium-sized pieces.
I chop the potatoes and carrots into small cubes. I transfer the chopped Olivier ingredients into a deep salad bowl.
I peel the eggs. I put it on the kitchen board. I chop it finely.
I cut fresh and pickled cucumbers.
I finely chop the dill, parsley and green onions.
I mix everything in a large salad bowl. I add washed canned peas (I drain the water from the jar). I add a special taste to the Olivier salad with finely chopped fresh apples.
Salt, add mayonnaise, pepper. I stir again. Real Olivier with chicken and apple is ready!

Delicious Olivier with chicken and mushrooms

Ingredients:

Chicken legs - 2 pieces,
Fresh champignons – 400 g,
Potatoes – 2 tubers,
Egg - 4 pieces,
Fresh cucumber – 2 pieces,
Freshly squeezed lemon juice - 2 tablespoons,
White onion - 1 head,
Parsley – 6 sprigs,
Olive oil – 1 tablespoon (for frying),
Herbes de Provence mixture, pepper, salt - to taste.

For the sauce dressing

Mayonnaise “Provencal” – 2 tablespoons,
Yogurt without additives - 1 large spoon,
Olives – 2 tablespoons,
Ground black pepper - to taste.

Preparation:

I boil the meat in salted water. In another pan I cook carrots and potatoes. I cook the eggs in a small bowl. Cook for 5-8 minutes in boiling water.
I cut the white onion into thin half rings and in half again. I transfer it to a dish. I add freshly squeezed lemon juice. Marinate for 30 minutes, cover with a lid and put in the refrigerator.
I cut the champignons into small pieces. I put it on a hot frying pan with vegetable oil. Fry for 5-6 minutes over high heat. I stir, avoiding burning. At the end of cooking, add salt. Place on a plate to cool.
I peel the cooked and cooled vegetables and cut them into cubes. I try to cut into pieces of the same size.
I chop fresh herbs very finely.
I mix it in a beautiful salad bowl. I carefully strain the onion to remove excess lemon juice. I dress the salad with a sauce dressing made from several ingredients (indicated in the recipe).
I serve the salad on the table. I recommend eating this delicious Olivier with mushrooms and chicken within 24 hours.

Bon appetit!

How to cook Olivier salad with turkey meat

Ingredients:

Turkey meat – 400 g,
Potatoes - 3 medium-sized pieces,
Carrots – 1 piece,
Eggs – 3 pieces,
Fresh cucumber – 2 pieces,
Canned peas – 200 g,
Canned capers – 80 g,
Mayonnaise – 250 g,
Bay leaf – 2 pieces (for cooking turkey),
Salt, peppercorns, mayonnaise - to taste.

Preparation:

To prepare Olivier salad with turkey meat, I boil the vegetables separately. I cook turkey meat in a slow cooker with bay leaves and black peppercorns.
I'm catching the components of the future Olivier. I leave it to cool.
Once everything has cooled down, I start cutting. I cut vegetables and eggs into medium-sized cubes, and turkey into small pieces. I transfer it to a salad bowl.
I open the peas and capers. I drain the liquid from the cans. I rinse the products under running water.
Mix well. Salt and pepper. I season it with mayonnaise. I serve a delicious Olivier salad on the table, garnishing it with finely chopped fresh green onions on top.

Original royal recipe with hazel grouse and black caviar

Ingredients:

Grouse fillet – 400 g,
Veal tongue – 100 g,
Black caviar – 100 g,
Canned crab – 100 g,
Lettuce – 200 g,
Pickled cucumber – 2 pieces,
Fresh cucumber – 2 pieces,
Olives – 20 g,
Capers – 100 g,
Eggs – 5 pieces,
Onion - half an onion
Homemade mayonnaise, juniper berries - to taste.

For the sauce dressing

Olive oil – 2 cups,
Yolks – 2 pieces,
Mustard, vinegar, thyme, rosemary - to taste.

Preparation:

I carefully clean the tongue from veins and films, rinse it under running water and boil it for 120-150 minutes.
30 minutes before the end of cooking, I add juniper berries and half an onion to the broth. I add salt. Carefully remove the skin from the boiled tongue. I cut into medium-sized pieces.
I'm preparing salad dressing. Mix olive oil with yolks. I put mustard. I pour vinegar. For a spicy kick I add thyme and rosemary.
I boil eggs hard. I fill it with cold water to remove the shell faster. I cut it into quarters.
I turn to hazel grouse meat. Stew in a frying pan, adding a glass of water and your favorite spices. Fire - above average. I transfer it to a plate.
While the bird is cooling, I chop the crab fillet and cucumbers. I put it in a large and beautiful dish with a pre-lined bottom of torn lettuce leaves. I add capers.
I separate the meat from the bones and chop it. I transfer it to the salad and add mayonnaise.
In the central part I form the basis of the Olivier. I make a beautiful decoration around it with quartered eggs and olives. I pour the prepared sauce dressing over the eggs. I make a neat cap of black caviar on top.

Beautiful, tasty and the most original Olivier is ready!

How to make Olivier salad with fish

Ingredients:

White fish fillet – 600 g,
Fresh cucumbers – 2 pieces,
Potatoes – 4 medium sized roots,
Carrots – 2 pieces,
Green onions – 1 bunch,
Eggs – 5 pieces,
Canned peas - 1 jar,
Mayonnaise – 150 g,
Sour cream 15% fat – 100 g,
Ground pepper (black), salt - to taste.

Preparation:

I boil the fillet of white fish (any kind you can find on hand). After cooling, cut into small pieces.
I cook potatoes and carrots “in their jackets”. I peel the skin and cut it into cubes.
I boil hard-boiled eggs. I pour out the boiling water. I pour cold water. I peel the shells and grate them on a coarse grater.
I wash fresh cucumbers under running water. Dry, remove the skin and cut into cubes.
Finely chop the green onions.
I open a can of peas. I remove the marinade and rinse in warm water.
I put the chopped ingredients and peas in a salad bowl.
I season it with a mixture of mayonnaise and sour cream. Add salt and ground black pepper. I stir. Olivier with fish is ready.

History of Olivier salad

Salad Olivier is an original dish created by Lucien Olivier, a skilled French chef and chief executive of a Moscow restaurant serving Parisian cuisine called Hermitage. The time of creation of Olivier salad is considered to be the 50-60s of the 19th century.

Olivier, many people hear this word and associate it with the New Year. Since since Soviet times, this particular salad has been considered an integral attribute of this holiday. Today Olivier appears on the tables of our compatriots much more often, but not everyone knows about the classic recipe for this dish.

Deep down centuries or who invented “Olivier”

Although this salad is considered Soviet, in fact the “parent” of this salad is the French chef L. Olivier (the salad is named after him). In the middle of the 19th century, he worked at the Hermitage Hotel, which was located in Moscow. It was he who, working as a cook, served the first appetizer called Olivier - meat basket, which consisted of:

boiled potatoes;
gherkins;
capers;
olives

All this was topped with the author’s delicious mayonnaise, the recipe of which was kept strictly secret. Over time, Russian chefs adapted this snack to our products and the mentality of the Russian people. This is how the recipe for salad with boiled sausage appeared in Soviet times. It is this option that has original Soviet roots.

Ingredients for the classic Olivier salad

You can prepare a classic Olivier salad not only with boiled sausage, but also with chicken fillet. We prepare the following products for the salad:

4 pieces of potatoes;
1 piece of carrots;
4 eggs;
0.5 kg of boiled sausage (chicken fillet);
4 pcs pickled cucumbers;
0.5 jars of green peas;
green onion feathers;
salt pepper.

For dressing (mayonnaise) we prepare the following products:

Two yolks;
130 ml olive oil;
0.5 tsp – mustard (powder);
0.5 tsp – granulated sugar;
0.5 tsp salt.

Step-by-step instructions for preparing mayonnaise for the classic Olivier salad

To make mayonnaise you need to “get” a blender. Of course, you can beat mayonnaise by hand, but its consistency is not always appropriate.

Pour olive oil into a bowl.
Add salt, sugar, mustard powder.
Carefully place the yolks into the oil. It is desirable that they remain intact.
Place the blender in the bowl to the very bottom. The yolks should be under the blender blades.
Beat without stopping until the mixture thickens and becomes creamy.

Step-by-step instructions for preparing a classic salad

To prepare the salad you need to follow these steps.

Boil potatoes, carrots and eggs, peel and cut into medium cubes.
Cut the sausage the same way. If you use meat, wash it first and boil it.

Chop greens and cucumber (pickled) into the salad.
Sprinkle peas.
Add salt and pepper to taste.
Season everything with freshly prepared mayonnaise and mix.

Decorate the finished salad and can be served.

Non-standard solutions for modern Olivier salad

Classics are classics, but modern trends make their own adjustments to already favorite dishes. We invite you to consider non-classical versions of modern Olivier salads.

Instead of boiled sausage, you can use smoked meat or tongue.
Pickled cucumber is replaced with fresh one.
Those who don't like peas use corn as an option.
Instead of green onions, you can add onions, only pre-pickled ones.
In the dietary version, low-fat yogurt is used instead of mayonnaise.
You can also serve the classic version of the salad, cut into cubes.

And in conclusion, I would like to note that in France and Turkey they serve simplified versions of our “Olivier” and call it “Russian salad”. So you shouldn’t neglect traditions; on New Year’s Eve (and not only) Olivier salad must be present on the table, and it’s up to you to decide whether it will be classic or modern.

How many generations have grown up on this never-aging salad! It’s difficult to calculate, even if you really wanted to. After all, before there was no family in the Union in which this dish did not occupy a dominant place on the festive table. It was a tradition, which, however, came at a cost to the wallet.

Yes, it’s hard to imagine that previously green peas or sausage could only be bought “through connections,” that is, either through friends or by overpaying. And now there is plenty of this goodness, and few people remember what a deficit is! Because Olivier is made not only on holidays, but also for every day .

Since there are many more possibilities, there are no less variations of the traditional salad. But a classic is a classic. Because the base is often left , and add other completely products. Let's cook Olivier according to the classic recipe , and then you can practice with variations!

Ingredients for preparing traditional Olivier salad

Meat (boiled, ham, sausage) – 200 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Eggs - 3 pcs.
Onion - 1 pc.
Pickled cucumbers – 2-3 pcs.
Green peas – 100 gr.
Mayonnaise - to taste
Salt and pepper - optional

How to prepare a classic Olivier salad correctly - step-by-step recipe with photos

Traditionally, housewives, preparing for the holidays, prepared all the ingredients . After all, the whole family and guests were waiting for the delicacy. Therefore, meat (if you didn’t take boiled sausage), potatoes, carrots and eggs were cooked for future use, chilling it all in the refrigerator , so that later you can just start cutting. But it's never too late to boil your vegetables right before cooking. We need them wash well with a brush and, without peeling, place in a saucepan. 15-20 minutes and you're done! The same situation applies to eggs and meat.

From the history of salad . It just seems to us that we are using a classic recipe! After all, it turns out that its author, Lucien Olivier, took it with him to the grave! How was it? The young man, having arrived in Moscow, decided to amaze the public with his culinary talents . And he succeeded! Then, in 1860, in the capital there was only talk about the talented Frenchman. It feels like no one else but him could arrange this festive feast . Later, Olivier became the central dish in the Hermitage restaurant, created by a young man.

So, cut the peeled and cooled potatoes into small cubes.

Step 1. Cut the boiled potatoes into cubes

Nowadays, every housewife has her own recipe with bells and whistles. And in those days, except for Lucien Olivier, no one undertook to prepare his famous salad. The author jealously guarded the recipe from prying eyes and did not let anyone get close to the salad. And even more so, he did not allow me to experiment with his sauce, which we all know as “Provencal”. Peel the carrots. By the way, there are many opinions about the presence of this vegetable in Olivier. Some people neglect it altogether and don’t put it in their salad. But still, a certain recipe has reached us, so we will maintain the proportions. Let's chop the carrots finely, and then take on the sausage (different varieties or one - your choice), if there is no boiled meat, which is ideal.

Step 2. Cut the sausage into small pieces

The next ingredient, without which Olivier is not Olivier, is cucumber. Yes, you can make a salad with fresh, but that comes later. Now let’s prepare it traditionally. And let’s take not pickled, but salted. Why is it advisable to put salted cucumber?

Firstly , this is what our ancestors traditionally did. Secondly, by putting pickled cucumber in the salad, we will make it taste pleasant.
Secondly , there will be no need for salt, which in no way gives us health.

So take the required number of cucumbers out of the bottle and chop them smaller. What about the skin? Someone takes it off, but I like it this way - it turns out brighter, because the peeled cucumber becomes whitish, and there is still fiber!

Step 3. Cut the pickled cucumber into fine cubes

Those who love Olivier salad know that there are never too many eggs in it! Yes, that's almost true. But it’s still better to keep the proportions. I don’t know about the author of the recipe, but when I make his salad, I cook the same amount of eggs as medium potatoes. Maybe even one more. The main thing is that the eggs are hard-boiled and then thoroughly cooled.

Plus, here are some more tips:

Tip 1 . To prevent egg pieces from falling apart during slicing, dip a knife in hot water or vegetable oil.

Tip 2 . Choose a knife with a very sharp, thin, long blade for slicing. Then the pieces will all be as chosen.

Step 4. Chop the boiled egg

Another ingredient is controversial. Onion. His presence irritates many, but without him the salad will not be a salad. Another question is how to cut it! You can do it very finely and subtly, then the wolves will be full and the sheep will be safe. That is, the onion will not be particularly noticeable in taste. You can use leeks - they won’t sound so bright in the Olivier salad. But without onions - nowhere.

Tip 1 . If you scald the onion with boiling water before adding it to the salad, it will become softer and lose its usual bitterness.

Tip 2 . If you are cutting salad for future use, it is better to chop the onion in the right amount each time.

Step 5. Finely chop the onion

That's all, the preparation for Olivier is ready. All that remains is to combine it all in a bowl. By the way, before, when they cut Olivier for the New Year holidays, they did it literally in basins! Then everything was put in the refrigerator without dressing with mayonnaise. And this is very wise. Because fresh mayonnaise added to the salad every time makes it fresh. So, let's combine all the products. It is very important to choose the right green peas - they should be young and sweet.

Step 6. Remove green peas from liquid

By the way, about mayonnaise. To know for sure that it is low in calories and everything in it is only healthy, you can prepare it yourself at home. Now let’s carefully stir the salad, adding green peas, straining the liquid from the jar, and serving! You can sprinkle with herbs.

Step 7. Pour mayonnaise and stir the salad thoroughly

Options for preparing Olivier salad

Probably, the one who first invented the salad in this world did not know what to feed the guests, and took everything that was only nearby from the products. This is how you can make variations of Olivier, of which there are plenty in this world. You just have to want it!

With liver

Almost the same products are involved here as in the traditional recipe. But, instead of meat or sausages, I once put liver, because there were no other meat products. And I didn’t regret it. It turned out very tasty. So, we take boiled potatoes, prepared liver, carrots, onions, eggs, cucumbers and tomatoes. Let's cut it finely, as for Olivier, and season it traditionally with sour cream or mayonnaise.

I called it tender because the cutting here is completely different. We cut the sausage, potatoes, and carrots into thin strips. In addition to traditional products, I added a little coarsely grated cheese and finely shredded white cabbage. Thinly sliced and mixed with mayonnaise, the ingredients went well together. The salad turned out tender, juicy and very filling!

Why air? Yes, because the salad looks and tastes very light. And this despite the presence of hearty ingredients. In addition to carrots and potatoes, onions and eggs, I added new ingredients to this salad that refresh the salad. These were grated cheese, fresh apples and lettuce, which did an excellent job as fresh cucumbers. Instead of green peas, I added canned corn. Hence the airiness of the dish! Season with sour cream or yogurt.

With salmon or seafood

To prevent Olivier from becoming boring, and we cook it often, sometimes even as an independent second course, I sometimes experiment. So, I put smoked meats once, and regular chicken and beef the second time. And recently I made a salad. That is, all the products from the traditional Olivier remain here, but instead of meat we cut fish. By the way, it can be very different. Even more interesting is a salad with seafood instead of meat or sausages!