Olivier salad - recipe with proportions of ingredients. What products are needed for Olivier salad?

One of the symbols of the New Year's feast is the Olivier Salad, which is perfectly suited for the winter holidays. The excellent combination of ingredients and the availability of products have made the dish so popular that now meat salad with mayonnaise is prepared everywhere, on or without occasion.

This version of Olivier’s New Year’s salad is also called “Soviet” and is considered correct and original. It was precisely this set of products, the abundance of which was especially noticeable on New Year’s Eve, that was used to prepare the holiday salad in the once united large country.

Classic Olivier recipe

Boil potatoes and carrots in salted water until tender. Try not to overcook; it is better to undercook slightly so that the vegetables do not fall apart when cutting and stirring.

Divide the hard-boiled eggs just as finely as the vegetables.

Place all chopped ingredients in a deep bowl, add chopped pickled cucumber and canned green peas.

All that remains is to add chopped onion and dill, season with mayonnaise, add salt to taste and combine the ingredients.

An incredibly simple and yet very tasty salad can be quickly prepared for the holiday table, which actually explains the popularity of this dish.

Trying to diversify the diet, many variations were invented and one of them was Olivier with chicken. In general, the dish does not differ significantly from the classic one; in this case, the sausage is replaced with chicken fillet. But the taste and presentation of the salad is quite impressive.

Boil the chicken in the broth and cut 200 grams of fillet into small pieces.

Prepare all other ingredients as shown above and combine in a large bowl.

You can give the salad a romantic look in the following way: randomly arrange the sliced ​​​​products in layers in glass glasses, apply mayonnaise as the last, top layer.

An unusual presentation always impresses, and such dishes look very impressive. Even the most ordinary salad, which has become familiar for a long time, can be beautifully decorated and served in a new way.

For gourmets who prefer delicacies, we offer a recipe for Olivier with beef tongue, which gives the salad a completely different taste and the festive dish takes on a completely different shade.

Prepare the necessary products: in this case, we will use beef tongue as meat, replace the pickles with fresh ones and add a couple of cloves of garlic.

You need to boil your tongue in advance in salted water with herbs and all kinds of spices. Then remove the outer skin and cut into pieces.

Divide the potatoes, carrots, eggs and fresh cucumber into small pieces.

Moderately tightly collect all the products in an arbitrary layer in a special form.

Then, release it from the mold and pour mayonnaise on top.

Now you know how to prepare and decorate Olivier salad in a festive way. In this way, by replacing or adding to the list of ingredients, you can celebrate the New Year beautifully and tasty with your favorite dishes.

vseretsepti.ru

How to prepare the perfect Olivier salad: step-by-step recipe

It’s impossible to imagine a New Year’s table without Olivier. This salad owes its name to the famous 19th century chef Lucien Olivier. However, according to eyewitnesses, the original recipe was very different from the one to which we are all accustomed: it included crayfish necks, black caviar, partridge fillet, quail eggs and potatoes.

We know this salad in a more simplified recipe, which, however, does not make it any less tasty. And it is this option that most of us consider a classic. Today we tell you how to prepare the perfect Olivier with that same New Year's taste familiar from childhood. Take note - there is nothing left until the holiday.

1. Cut food into cubes of the same size, focusing on the size of green peas.

2. Follow the proportions: take approximately 1 potato per person, and the rest of the ingredients based on this quantity. Approximate proportions for 6 medium potatoes: 3 carrots, 2 onions (1 good bunch of green onions), 2 medium-sized pickled cucumbers, 250 grams of sausage, 1 cup of peas, 6 eggs, salt and ground pepper, mayonnaise to taste.

3. Boil vegetables only with the peel on - this way you will preserve the taste and aroma of the vegetables.

4. Stir the salad only from the bottom up, so as not to mash the ingredients, for example, green peas.

5. If you are preparing a salad for several days in advance, do not immediately put cucumbers, onions and peas in the salad - it will leak and turn sour.

Step 1: cut the potatoes

Cut the boiled potatoes into small cubes. Wait until the tubers have cooled completely before cutting. Otherwise, instead of neat cubes, you will get a viscous puree-like mass.

KitchenMag Tip: To prevent potato cubes from sticking together, periodically wet the knife with cold water or oil.

Step 2: cut the carrots

Also cut the boiled carrots into cubes approximately equal in size to potato cubes.

KitchenMag Tip: Sweet-tasting carrots are best for Olivier salad. To avoid making a mistake when choosing, pay attention to the color of the root vegetables: they should be bright orange, without green spots at the base.

Step 3: cut the sausage

Cut the sausage into the same cubes. But keep in mind that not every sausage is suitable for Olivier. It’s better to choose the classic “Doctor’s”, but “Lyubitelskaya” is not suitable for this salad - it’s already quite fatty and high in calories.

KitchenMag tip: if you want to reduce the calorie content of Olivier, use boiled chicken or beef instead of sausage.

Step 4: Cut the cucumbers

Cut the pickled cucumbers into the same cubes as the rest of the ingredients. Choose cucumbers from 9 to 11 centimeters in size for the salad - they are the most delicious and not too salty.

KitchenMag tip: To prevent the cucumbers from sliding on the cutting board when slicing, cut them in half lengthwise and place them on regular paper towels for about 10-15 minutes.

Step 5: Cutting the Eggs

Cut the eggs into small cubes. The delicate taste of the salad depends on this ingredient, so don’t skimp on it: ideally, the number of eggs should be equal to the number of potatoes.

KitchenMag Tip:

eggs for Olivier should not be too fresh, it is better if they are a few days old - then they will peel well.

Step 6: Cut the onion

Traditionally, onions are placed in Olivier salad, but this salad turns out much tastier with green onions. In addition, its juicy green color gives the salad a more festive look. Tip from KitchenMag: if you still decide to stick to the classics and use onions in the salad, then pour boiling water over the sliced ​​rings - this will remove the bitterness.

Step 7: Add Peas

Open a can of green peas, drain the brine and add the peas to the chopped produce. Brain peas are ideal for Olivier - they are very soft and tender. Tip from KitchenMag: it is best to choose peas in glass jars - this way you can see before purchasing whether there are small dark peas in the jar (this indicates a low quality product) and cloudy white sediment (this indicates a high starch content, which makes the peas tough and tasteless).

Step 8: mix and add mayonnaise

Mix all the ingredients thoroughly and only then add mayonnaise - if you do this before mixing, the salad will not be completely soaked. You need to salt the salad at the very end - only after adding all the ingredients you can taste whether you need to add salt and in what quantity.

KitchenMag Tip:

To give the salad a more piquant taste, add mustard or Worcestershire sauce to the mayonnaise before dressing.

Step 9: Prepare to Serve

Before serving, put the olivier in the refrigerator for about 1.5–2 hours so that it is sufficiently soaked. Then place the salad in bowls or on small plates using a serving ring.

KitchenMag Tip:

You can make a serving ring yourself from a plastic bottle by cutting off the top and base.

kitchenmag.ru

Salad Olivier. Who hasn't eaten it? And you obviously came to this page because you have never prepared this popular salad :-).

The recipe for Olivier salad is very simple, like everything ingenious. There are many Olivier recipes, but as usual, I will write the simplest of them. There is no need to complicate your life with all sorts of wisdom that only gourmets will appreciate. And besides this, if you are preparing Olivier salad for the first time, then it is better to simplify the task as much as possible.

And I do not recommend buying ready-made salad. I have friends who worked in supermarkets and they told me that it is better not to buy finished products there, because mostly not fresh products are used for their preparation. Therefore, it’s better to cook Olivier yourself.

By the way, do you know that there is a sale of chocolate fountains? I didn't know until recently. They look especially cool at banquets.

A simple recipe for Olivier salad

Olivier ingredients:

250-300 grams of boiled sausage. (Can be replaced with smoked meat, smoked chicken, balyk. The main thing is that it can all be cut into cubes) - 4 boiled chicken eggs - 4 boiled potatoes - a can of green peas - 4 pickled or pickled cucumbers - mayonnaise (to taste, but it’s better to buy the minimum 400 grams) - you can also add boiled carrots and onions (but not everyone likes this).

Prepare Olivier salad:

1) You need to boil the potatoes. I usually clean it and cut it into 2-3 parts so that it cooks faster. In order to check whether the potatoes are ready, you need to poke them with a knife. If it pierces, it’s ready. Let the potatoes cool to make it easier to cut them into cubes.

2) Boil the eggs. Naturally hard-boiled. This is about 9 minutes in boiling water.

3) Cut into cubes: sausage, boiled eggs, potatoes, pickles. The finer it is chopped, the better :-).

4) Take a large saucepan and mix everything. Add green peas.

Salad ready:-). Add mayonnaise before use. That is, it is better to store the salad in the refrigerator without mayonnaise. And when you serve Olivier, then add mayonnaise and mix.

Recipe for Olivier salad in photographs:

Ingredients of Olivier salad:

We cook potatoes. It’s better to cut it into 2-3 parts so that it cooks faster:

Cut cucumbers into cubes:

Cut the sausage into cubes:

Cutting eggs into cubes:

Cut potatoes into cubes:

Pour everything into a bowl and add green peas:

Mix:

Add mayonnaise to taste before use:

Enjoy!

pis4a.ru

Salad "Olivier" - recipe.

Holidays are a time for beautiful tables and delicious dishes. And one of the most popular dishes in our country for all holidays is the Olivier salad. This dish is especially popular on New Year's holidays and birthdays (especially winter ones). Here at the House of Knowledge I will tell you, my beloved readers, how to prepare a very tasty Olivier salad according to the classic recipe. Olivier is a fairly simple salad, but even it turns out better for some housewives, and worse for others. And all because there are a few simple secrets, following which, your Olivier will turn out so tasty that your guests are guaranteed to ask for more.

As always, before you start cooking, you need to have all the ingredients. The list of ingredients for classic Olivier is quite short, but if you wish, you can diversify it with your favorite products.

1. Potatoes – 3 pcs.
2. Carrot – 1 piece
3. Onion – 1 head
4. Pickled cucumbers - 4-5pcs
5. Chicken eggs – 4-5 pcs
6. Boiled sausage – 500g
7. Canned green peas – 1 jar (400-500g)
8. Mayonnaise - to taste (about 500ml)

Secrets of preparing delicious Olivier:

1. All ingredients must be of the highest quality and tasty. To do this, I recommend trying all the products first. For example, you shouldn’t put carrots in Olivier, which taste like grass. To find out if potatoes are good for Olivier, prepare mashed potatoes from them in advance and give it to your family to try. If you like the mashed potatoes, then these potatoes will be suitable for Olivier salad. The same goes for sausage, pickles and mayonnaise. For example, I buy expensive sausage, because cheap sausage won’t make a delicious Olivier salad. Cucumbers should be well acidified, but at the same time crispy. Choose mayonnaise according to your taste and the preferences of your guests. Alternatively, you can make mayonnaise yourself, or just buy it at the store. The fat content of mayonnaise also depends only on your desire. For example, I use light mayonnaise, that is, low fat.
2. The second secret to making Olivier is properly chopped ingredients. All products should be cut into maximally equal cubes with a side of approximately 0.7-1 cm. This, of course, does not apply to onions (they must be cut into small cubes) and eggs (it is difficult to cut them into equal cubes, as they fall apart).
3. Well, the third secret is the proportions of the ingredients. For example, I prepare Olivier from the quantity of ingredients described above, and Olivier turns out very tasty.

Olivier recipe.

So, to prepare a delicious Olivier, you first need to boil the potatoes (in their jackets) along with the carrots. To do this, the root vegetables must be thoroughly rinsed in running water to remove dirt and cooked until they become soft (ready root vegetables will be easily pierced with a match), but do not overcook them.

Boil the eggs at the same time as the potatoes and carrots. They must be hard-boiled, so cook them for about 10-12 minutes.

When the root vegetables have cooled slightly, peel them. Also peel the eggs.

Now to prepare Olivier, you need to cut all the ingredients into cubes and pour into a bowl. You can do this in any order. I usually first cut potatoes and carrots into approximately equal cubes (7-10mm side).

Then I cut the eggs, or rather press them through an egg slicer.

Now it's time to cut the sausage into Olivier. Cut it into cubes, about 7-10mm in size.

Then cut the salted crispy cucumbers into cubes and also add them to the bowl with the future Olivier salad.

Now all that remains is to cut the onion into small cubes.

All the ingredients that needed to be cut for Olivier are already in the bowl, and now all that remains is to add green peas (the whole jar) and lightly salt (slightly!, since pickles will add acid to the salad) and pepper.

Mix all ingredients without adding mayonnaise.

Now the Olivier salad is almost ready. All that remains is to mix the ingredients with mayonnaise and you can serve. But if you don’t plan to eat all of Olivier at one time (if there is a lot of it), mix with mayonnaise only the part that you can handle. Cover unused ingredients with a lid or cling film and refrigerate until your next meal (not in a month!!!).

Read also: Herring under a fur coat.

Add mayonnaise to the required amount of Olivier to taste. For example, I don’t like the salad to be dry or too seasoned with mayonnaise, so I add it gradually. Then I stir and decide again whether to add more mayonnaise or if that’s enough.

After mixing, place the finished Olivier in a beautiful dish and you can serve.

As you can see, the recipe for making a classic Olivier salad is quite simple, but believe me, this salad is very, very tasty. If desired, you can add chopped olives, sour apples, Feta cheese, avocado and other products to the dish. Sausage can be replaced, for example, with boiled chicken breast or smoked meat, and instead of mayonnaise, some gourmets use dietary yogurt.

Experiment and write your preferences and wishes in the comments.

Bon appetit!

Interesting on YouTube:

Error in the text? Select it and Click:

More on the topic:

If the article is useful to you, do not hesitate to leave your comments. Thank you for visiting.

Add a comment

domznaniy.info

Olivier ingredients - what is included in the salad, list of products | Salad Olivier

The list of products that are needed to prepare Olivier depends on the final recipe (for example, Olivier can be meat, fish, vegetarian), but in most cases, the question “What products to buy for Olivier salad” refers to the most common recipe for Olivier with sausage.

Olivier ingredients - what products are included in the salad

• Boiled sausage “Doctorskaya” - 500 g
• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Eggs - 4 pcs
• Cucumbers - 4 pcs.
• Green peas - 500 g
• Mayonnaise - 200 g
• Greens - to taste
• Salt - to taste

Sausage - previously we tried to use Doctor's sausage, because... it met three main criteria at once: affordable, high quality compared to other types of sausages, no large pieces of lard. Now the situation with the assortment of sausages has changed for the better and you can buy any other boiled sausage, the main thing is that it does not contain large pieces of lard and that it has a uniform texture - for example, it is not advisable to take ham, because... flecks of unprocessed meat are tougher than the main texture of the sausage.

Potatoes are ordinary medium-sized potatoes, in which case all potatoes are boiled for the same time.

Carrots - also take medium size or slightly larger. It’s not worth taking a small one, because... Carrots and potatoes on Olivier are often boiled together in one pan and small carrots will quickly boil in this case.

Cucumbers - fresh, canned, pickled - it's entirely a matter of your taste. But in any case, we recommend adding at least a little fresh cucumber to the salad - this gives the salad a pleasant smell and flavor notes.

Eggs - chicken eggs of the highest category (marked “B”), selected (marked “O”) or first category (marked “1”). You can also use eggs of the second category (labeled “2”) or third category (labeled “3”), but they are smaller in size and weight; for the correct proportion of ingredients in the Olivier salad, you need to add a little more of them. Labeling eggs does not determine their freshness - this is solely a mass-dimensional characteristic.

Mayonnaise - Olivier recipes usually indicate Provencal mayonnaise, but the fat content in Provencal is 67%, so it is often replaced with low-fat 30% salad mayonnaise. You can also use homemade mayonnaise for Olivier.

Peas - the vast majority of people buy canned green peas for Olivier, but you can also use frozen peas, but they must be boiled first.

Greens - can be added to salads or used for decoration.

Onions - green onions are added to Olivier for decoration; onions are usually not used, but again, this is a matter of taste.

salat-olive.ru

Olivier salad - recipe with proportions of ingredients

I wish you a good day, readers of the prosto-o-vkusnom.ru blog!

In the last post, I suggested you prepare a festive side dish from potatoes, and today I continue the festive and New Year theme.

Probably every housewife knows how to prepare Olivier salad. And if he doesn’t know, then he certainly guesses. Is it really possible to tell something new about this traditional Russian table dish?

Previously, I took everything “by eye”, and it happened that there was only one potato in the salad, or not enough cucumbers, that is, the result was different every time. Now I take all the ingredients in quantities, as in the recipe from that old book, and Olivier always it turns out exactly as it should, neither subtracting nor adding (for my taste, of course). I will be glad if this recipe suits you too.

Ingredients for Olivier salad:

6 medium potatoes,

3 medium carrots,

300 g boiled meat,

300 g of pickled cucumbers (precisely pickled, not salted!) -

this is an ordinary store-bought jar with a volume of about 0.5 liters,

1 can of canned peas,

1 medium onion,

Mayonnaise,

Sour cream (optional).

Preparation of Olivier salad:

Let's prepare all the products, wash the potatoes, carrots and meat before boiling. I usually use chicken fillet as meat in my Olivier salad.

Comment about the products in the photo: onions are included in the salad recipe and many people love them, but I don’t like raw onions, so they are not in the photo. My potatoes were quite large, so I took 5 instead of six.

Pour cold water into a saucepan, bring to a boil and add potatoes and carrots. Now the water should boil again, reduce the heat and cook... well, for half an hour exactly, and then check the readiness with a sharp thin knife. It needs to be easily incorporated into the vegetables. A 100% sign that a potato is cooked is its bursting skin.

We cook the chicken fillet using the same principle: bring the water to a boil, put the meat in it, bring the water to a boil again, reduce the heat. Cook chicken fillet for 20 minutes.

We hard-boil the eggs, for which we put them in cold water, also bring to a boil and cook over low heat for 10 minutes. When the eggs are cooked, pour cold water over them. This contrasting shower will make them easier to clean.

Remove the cooked products from the water and let cool. Peel and shell potatoes, carrots, eggs and cut into small cubes. Chicken meat can be pulled apart into fibers (by hand or using two forks) or cut into cubes. Drain the liquid from the jar of peas. We also cut the pickled cucumbers into small cubes (don’t forget to cut off the tails). Onion lovers chop the onion finely.

Let's assemble the salad! Combine all ingredients in a saucepan or bowl. To make mixing convenient, I took a 4-liter pan for this amount of food.

Add dressing. In the recipe, I deliberately do not write the exact amount of mayonnaise, sour cream and salt. They can vary greatly depending on the taste of sour cream and mayonnaise, on how salty the cucumbers are, and on the total amount of products.

Therefore, I do this: first I put two generous spoons of sour cream and mayonnaise, add 3 good pinches of salt, and begin to gradually mix. Then I try and add what I think is missing.

It all depends on your taste: for example, I like there not to be too much dressing, but there are salad lovers who simply “drown” in mayonnaise.

And finally, one more tip from the same old book on home economics, how to calculate the number of salad ingredients per number of eaters. Focus on the number of potatoes. The recipe contains 6 potatoes, which means you will definitely have enough salad for 6 people.

Enjoy your meal!

Elena Nazarenko

P.S. And for dessert today, a fresh video with a compilation of cat jokes, my husband and I laughed together)

Date of publication: 04/10/18

The most favorite dish of the Slavs, which was placed on the festive table, bears the name of its creator Olivier. In the original, the salad was completely different, its recipe was different from the one we are used to preparing. There are many stories on the Internet about how your favorite salad was invented, how it was served and what ingredients it consisted of.
Let's plunge into the legendary history of the New Year's salad, tell you about its classic recipe, and also share different recipes for an excellent and incredibly tasty Olivier.

Olivier Lucien or who invented the salad

A chef with a Russian soul, the Frenchman Lucien lived in Moscow for a long time. He really liked the local flavor, the kind, sincere people, but the sophisticated and sophisticated man believed that the Russian capital lacked luxury, gloss, and European chic. That is why he decided to open his own French restaurant.

The Frenchman opened the Hermitage restaurant together with the merchant Pegov. The establishment immediately became popular. The amazing place was generously decorated with crystal and bronze. The interior was wonderful, the luxury with which the restaurant was decorated was amazing. Russian and European cuisine was served here. The Hermitage became a place for the bourgeois cell to spend leisure time.

It was within the walls of the restaurant that the chef first introduced the new sauce to the elite public. Visitors were delighted with its great taste, which we now call mayonnaise.

But, as they say, nothing lasts forever. Rich people are tired of exquisite French dishes. Gastronomic delights tired the overfed nobles. Interest in the restaurant was fading. It was then that Lucien, in order to restore the establishment to its former glory, came up with a new dish. It was a salad. Its taste was excellent and it was called Olivier.

The dish was a real work of art. Visitors constantly ordered Olivier. It has firmly entered history and remains indispensable to this day on any holiday table.

Ingredients of real Olivier salad

Initially, the Frenchman did not have a goal to come up with a salad. But Lucien’s soul, subtle and impressionable, demanded something lofty and noble. Therefore, a recipe for a dish called “Game Mayonnaise” was invented. This was Olivier, but that was his name at that time. Want to know the real recipe for the most popular dish? Let's talk.

1. Among the main components of the treat was meat, but not simple meat, but aspic made from hazel grouse and partridge. It was cut into thin slices and added to the dish.
2. The salad was decorated with crayfish necks. They had to be boiled in a special spicy broth, where pieces of the tongue floated.
3. All this splendor was generously flavored with sauce. The meat still life was poured with white Provencal sauce.
4. Cubes of boiled potatoes were added to the center of the salad. Gherkins and slices of eggs were also placed here.

When serving an exquisite dish, a Frenchman with a subtle soul noticed that uncultured boyars spoil the appearance of the salad and mix all the ingredients, and then eat the exotic dish with appetite.

After this, Lucien stopped decorating the dish and simplified the method of preparing it. But it was still the signature dish of the restaurant. Now you just put all the necessary ingredients in Olivier, add the sauce and mix.

Classic recipe with photo

The symbol of the New Year holidays - Olivier salad - can be prepared at any time of the year. This is thanks to simple and affordable ingredients. For the same reason, it becomes an excellent option for a large student company. The output of Olivier is large enough to feed every guest who came to the light.

Products for cooking:

• eggs – 5 pcs.;
• potatoes – 4 pcs.;
• boiled sausage – 400 g;
• peas – 1 b.;
• pickled cucumbers – 200 g;
• mayonnaise.

Preparation:

We choose medium-sized potato tubers to prepare this salad. This way they will cook quickly and evenly. After cooling, cut them into cubes.

Pour into a very deep bowl. A lot of salad will come out of the specified amount of products. Enough for a large company. But mixing in a small bowl will be inconvenient.

We also cut the boiled chicken eggs into cubes. And put it in a deep bowl with the potatoes.

We clean the boiled sausage and cut it into cubes.

Pour over potatoes and eggs.

Pickles should first be rid of excess juice. Cut them into two halves (lengthwise) and squeeze them out. Now cut into cubes.

Toss the cucumbers with the rest of the chopped salad ingredients.

Pour the liquid from the can of canned peas. Place the peas in a bowl.

All that remains is to add mayonnaise. It’s better to do this in parts so as not to make a mistake with the quantity. We do the same with salt.

Mix. And you can arrange Olivier in beautiful salad bowls.

Delicious salad with sausage

There is probably no housewife who has never cooked Olivier. Basically, instead of meat, sausage is added to the salad; it can be boiled or smoked, it all depends on taste preferences.

We offer a simple but very tasty recipe for a dish with boiled sausage.

Components:

• sausages 500 grams;
• boiled potatoes 5 pieces;
• a jar of green peas;
• 1 carrot;
• eggs 4 pieces;
• fresh cucumber 5 pieces;
• mayonnaise sauce.

Preparation:

The dish is simple to prepare. You will need to boil the potatoes, carrots and eggs, let them cool and cut them into cubes in a salad bowl. Drain the liquid from the jar of peas and pour it into a container, chop the boiled sausage and cucumbers. Salt and pepper, mix with mayonnaise. Our Olivier is ready to serve.

Cucumber salad recipe

This recipe is very easy to remember. There are all the ingredients we have been accustomed to since childhood, only the pickled cucumber needs to be replaced with fresh one. The taste of the dish will be original, more piquant, and refined.

Components:

• sausage 500-600 grams;
• fresh cucumbers 300 grams;
• potatoes, boiled in their jackets 5 pieces;
• can of peas;
• hard-boiled eggs 6 pieces;
• Provencal sauce.

Preparation:

We cut all the ingredients into cubes, drain the brine from the peas, mix everything, add salt and season with mayonnaise.

It will be great if you make mayonnaise at home yourself. Then the dish will turn out more tender and traditional. Treat your guests to a delicious salad, they will be able to appreciate your culinary masterpiece.

How to cook Olivier with chicken

If you are tired of sausage, you can always replace it with lean chicken. It is worth noting that such a dish will be much healthier, richer, people will quickly eat it and ask for more.

To prepare we need:

• potatoes in the amount of 6 pieces;
• chicken fillet 300 grams;
• carrots 3 pieces;
• pickled cucumbers 5 pieces;
• eggs. You need to boil 6 of them;
• canned green peas in a jar;
• mayonnaise.

Preparation:

The cooking process is simple. Boil the chicken until fully cooked.

We also cook jacket potatoes, carrots and eggs. If desired, add some salt to the water and vegetables.

While the food is boiling, cut the cucumbers into cubes, pour the peas into the prepared bowl, after pouring out the liquid from them. After everything is cooked, cool the products, cut into cubes and mix with mayonnaise. If necessary, pepper and salt.

Delicious Olivier under a fur coat

If you want to know the original recipe for a traditional salad that will always be indispensable on the holiday table, then write down all the necessary ingredients.

• potatoes 5 pieces;
• chicken leg;
• chicken eggs 6 pieces;
• processed cheese;
• onion 1 piece;
• mayonnaise sauce;
• vinegar 3 tablespoons.

Preparation:

You will need to put the processed cheese in the freezer so that it can be easily grated. Cook potatoes, eggs and ham. Prepare the marinade. You need to mix 6 tablespoons of water with three tablespoons of vinegar.
Separate the whites from the yolks, cut the potatoes into small squares. When all the ingredients are ready, we form our Olivier.

Place potatoes on a dish and cover with mayonnaise. Pour the marinade over the onions, drain, and pour onto the first layer. Then there is a finely chopped leg and a mayonnaise layer. Three yolks on a fine grater, processed cheese on a coarse grater, and mayonnaise again. Three whites, again a mayonnaise layer. Decorate the salad as desired. You can use carrots, salted fish or cheese.

Winter salad

The usual salad, which is called Olivier, has been known in Russia since ancient times. The dish is also sometimes called meat or winter salad. The dish gained such popularity due to its taste, and also due to the availability of ingredients. If previously the dish was expensive, now you don’t need to spend a lot of money to prepare it.

It only takes five minutes to cut all the ingredients and make an amazing winter Olivier.

Components:

• boiled potatoes 6 pieces;
• boiled carrots 1 piece;
• hard-boiled eggs - 4 pieces;
• half a kilo of meat or sausage;
• canned peas in a jar;
• cucumbers To your taste, you can take 4 salted or pickled pieces;
• refueling It could be mayonnaise or sour cream.

Separately boil the carrots and eggs. After the products are ready, chop everything finely, put it in a bowl, add salt, pepper and mayonnaise.

You can serve winter Olivier on the table on a platter or in portions.

How to make a salad with meat

Your friends and family will certainly appreciate the incredibly appetizing dish called Olivier if you replace the sausage with meat. The food is always eaten quickly because its taste is excellent.

Meat salad ingredients:

• pork or turkey meat 0.4 kg;
• potatoes 5 pieces;
• cucumbers 4 pieces;
• chicken eggs 5 pieces;
• onion 1 piece;
• peas;
• mayonnaise sauce.

Preparation:

Boil the meat, potatoes and eggs until fully cooked. While all the products are boiling, you need to finely chop the onions, cucumbers, and add peas. After everything is cooked, cool, cut, mix the ingredients and add mayonnaise.

Original recipe with beef

Nowadays, an excellent holiday Olivier does not have to be traditionally prepared with sausage; housewives replace it with beef. This gives the dish a special taste, surprising and unforgettable. And for those who have not yet prepared beef salad, we suggest you find out the recipe:

• boiled beef meat 0.2 kg;
• boiled potatoes 3 pieces;
• carrot;
• cucumbers 2 pieces;
• canned peas in a jar;
• hard-boiled eggs 5 pieces;
• mayonnaise or sour cream.

Preparation:

Making a salad is simple. Cut the meat into small cubes, and then potatoes and carrots. We clean the eggs and cut them together with other products. To make it beautiful, put all the ingredients in a salad bowl. If desired, pepper and salt the dish.

Make your own mayonnaise sauce or buy mayonnaise at the store. Those who prefer sour cream can add it to the salad. This will make Olivier not only tasty, but also healthy. Mix everything thoroughly and let it brew so that the ingredients are saturated with the sauce. The dish will turn out excellent.

With tongue

This is another component that can give Olivier salad sophistication. The taste will be unusual and original. Diversify your holiday table with a traditional dish with a spicy twist.

Components:

• boiled tongue 400 grams;
• carrot;
• pickled cucumber 2 pieces;
• boiled eggs 3 pieces;
• canned peas in a jar;
• potatoes 4 pieces.

Preparation:

Boil the tongue, but there is no need to add salt to the water. We recommend buying pork tongue. Keep on fire for 1.5 to 3.5 hours until it becomes soft and tender. During the cooking process, it is imperative to ensure that the water does not boil away, even if it bubbles a little.

Separately cook potatoes, eggs and carrots.

Cut all the ingredients into cubes, chop the onion finely.

Place the ingredients in a bowl, add the peas, salt, pepper if desired and mix with the sauce.

Olivier with tongue is amazingly tasty, very appetizing and incredibly tender, melts in your mouth. Guests will certainly ask for more.

Unusual crab salad Olivier

Sometimes housewives like to experiment with already familiar salads. We suggest adding crab sticks to Olivier. They will make the taste of the dish original, but the salad will only benefit from this.

To prepare you need:

• crab meat or a pack of sticks 200 grams;
• several pickled cucumbers;
• boiled potatoes 3 pieces;
• 1 carrot;
• bulb;
• boiled eggs 3 pieces;
• canned peas;
• greenery;
• mayonnaise.

Preparation:

Boil vegetables, cut into cubes. Also chop the crab sticks and eggs into a square shape. Mix all ingredients, season with mayonnaise.

Quite often, store-bought mayonnaise is replaced with homemade mayonnaise; it is much tastier, healthier and makes the dish richer, emphasizing each of its components. Mayonnaise is also often replaced with sour cream or low-fat yogurt.

To serve Olivier beautifully, use salad rings. They are very easy to make from a plastic bottle. Decorate the resulting dish with a sprig of dill or parsley and viburnum berries.

Olivier with crab will turn out juicy, unusual and aromatic.

Smoked salad

Do you want to prepare a delicious salad for the holidays, but don’t know what to replace the already familiar, boring sausage? We suggest adding smoked chicken leg. It will make the dish more original. If you want to know the recipe for smoked Olivier, then write it down and cook it to the surprise and envy of your guests.

Components:

• boiled potatoes 6 pieces;
• chicken eggs in the amount of 3 pieces;
• cucumbers, if possible it should be fresh 2 pieces;
• canned corn;
• smoked ham;
• mayonnaise.

Preparation:

Cook potatoes and eggs. Everything needs to be cooled and the eggs need to be peeled.

You will need to finely chop the smoked leg.

Pour the ingredients into the prepared bowl, add corn, salt and pepper, and add mayonnaise. The dish is ready.

Serve in portions or in a salad bowl, garnished with herbs.

How to replace mayonnaise

If for some reason mayonnaise is not suitable for salad, it can always be replaced.

We offer:

1. If you can’t find low-fat sour cream with 0%, the fat content can be 10-15%.
2. Natural yogurt, not sweet.
3. Milk sauce. Add 50 ml of milk and 100 grams of sunflower oil to the blender. Everything must be whipped until smooth. If desired, you can add a spoonful of mustard and a little lemon juice and salt.
4. Mustard sauce.
5. Apple cider vinegar dressing.
6. Creamy dressing. Mix two tablespoons of lemon juice, salt, and 200 grams of cream in a blender. Add greens for decoration.
7. Cucumber sauce. The dressing turns out very tasty and piquant. Grate three fresh cucumbers, after peeling them and draining the juice. Add cream cheese, a few cloves of garlic, and chopped dill.

An old recipe from 1904

We invite you to find out what the classic salad looked like served by the Frenchman Lucien. Over time, as we know, the ingredients in the dish changed, but in the last century the creator came up with this original recipe. No wonder it was popular and tasted great.

Ingredients:

• Meat of two hazel grouse.
• The tongue of a young calf or half of it.
• Sturgeon caviar 100 grams.
• Lettuce leaves 150 grams.
• Cancers. From 20 to 25 of them were needed.
• Gherkins 300 grams.
• Fresh cucumbers 2 pieces.
• Capers 100 grams.
• Ordinary eggs in the amount of 5 pieces.

Provencal sauce was also prepared according to a special recipe. The chef mixed 400 grams of olive oil, added 2 raw yolks to it, added French vinegar and a little spicy mustard to taste. All components were thoroughly beaten until smooth. Then the sauce was poured over the salad. There was another secret here - the spicy composition. But his recipe was not preserved and went into oblivion along with its sophisticated creator.

The ingredients are truly original, but even if we do not have the opportunity to repeat the recipe exactly, it is still worth pleasing our loved ones with a delicious meal. It is very easy to replace hazel grouse with other meat, and sturgeon caviar with red. You can decorate the dish with quail eggs.

The calorie content of Olivier per serving is 947 kcal. The protein in the dish is 15.3, fat 52.7, and carbohydrates 104.5 grams.

Discovering secrets

Do you want the dish to be delicious? Then we will reveal the secrets of its preparation.

1. Chop all the ingredients finely, then the Olivier will turn out tastier. Focus on green peas.

2. It is advisable to grind the ingredients while warm, but then it is advisable to consume the salad immediately so that it does not spoil.

5. You need to salt the dish only after seasoning it with mayonnaise.

6. The finished dish should sit for several hours at room temperature before serving, then it can be put in the refrigerator.

7. If the dish is being prepared for a couple of days, we do not recommend adding onions and peas to it immediately. There is a risk of souring. Before serving, add the ingredients and mix.

Decorating the salad

There are many ways to decorate a salad, make it bright and appetizing. Edible containers will look great when serving. This:

• tartlets;
• baskets;
• boiled pasta cones;
• chips.

You can also decorate Olivier with green peas, eggs, red fish, boiled carrots, olives, ham, cucumbers, grated cheese, and tomatoes. The main thing is imagination, a creative mood.

Generous and multifaceted, bright and satisfying, beautiful and beloved by everyone - of course, Olivier salad. It is an indispensable attribute on the New Year's menu of every Russian feast. Merry New Year celebrations in Russia are associated with the recipe for this particular salad.

In the tradition of the Russian generous table, this is a very high-calorie dish with a unique taste of a fairly wide bouquet of ingredients, and a lot of variations of this salad leave a chance to surprise your guests with a new taste of this traditional dish.

Olivier actually does not require salt as a seasoning, since many of the ingredients and its dressing already contain salt. So we add salt strictly at the final stages of preparing this dish, based on taste and preference.

Each housewife can combine different components in it, but I would not recommend deviating from the scheme, because you can end up with an illiterate combination of flavors of the ingredients. But replacing one component with a similar taste and carbohydrate-protein composition is certainly allowed.

Pickled cucumbers in Olivier salad give a very fresh and interesting note without compromising the taste at all. In addition, from experience, a salad with this type of cucumber does not actually lose moisture, unlike its salty brothers

Let's name the traditional ingredients for Olivier salad. These are undoubtedly sausages; housewives can vary them here - boiled or raw smoked, sausages or ham. Of course, these are boiled potatoes, usually in their jackets - this way you have a better chance of cutting them into cubes. Green peas, canned or fresh if possible, depending on the time of year, are allowed frozen. And also salted, pickled or fresh cucumbers, boiled carrots, Provencal mayonnaise (preferably without additives or extra flavors) or thick sour cream.

Some chefs even put fruit in Olivier, for example, a sweet and sour apple. Believe me, this does not spoil its taste; on the contrary, it adds a twist of freshness and piquancy.

Sausages can be replaced with boiled veal or lean pork, boiled pork, smoked or boiled chicken, dried meat, boiled tongue, boiled lean fish. Even shrimp can act as a protein component in Olivier.

Classic Olivier salad recipe with sausage and pickles

The most delicious, hearty and everyone's favorite Olivier salad! I bring to your attention a classic recipe for this dish in compliance with all the rules, without deviating from the recipe of our grandmothers and mothers. The very strictness and traditions, but it is impossible to deny yourself another spoon!

This wonderful salad, along with the festive one, has become almost a monthly guest in many families. Because there are still many days before the holiday, and you really want to feel this favorite taste of this dish again and again.

A few words for housewives. The mayonnaise for this salad should be thick and of high quality, the peas should be tender, preferably of the highest grade, the boiled sausage should be fresh and tasty (a slight smoked flavor is allowed), pick pickles without any foreign flavors and not too sour, potatoes should be pre-washed and cooked strictly in peel, choose onions that are not too bitter.

The volume of the salad with this set of products is designed for a large number of people, and therefore if you need a salad for a small feast, then use exactly half as many products.

You will need:

• 500 g boiled sausage
• 6-7 pcs. Boiled potatoes
• 1 PC. bulb onions
• 1 b. canned brain peas
• 6 pcs. pickles
• 6 pcs. boiled egg
• 200 g mayonnaise
• salt, black pepper to taste
• parsley for garnish

Cooking method:

Prepare a deep cup or pan for convenient mixing of salad

Peel the sausage from the film, cut into medium cubes, put everything in the prepared bowl

Chop the onion into small cubes

We also cut the carrots into small cubes

Grind eggs

Pickled cucumbers cut into cubes

To make the salad more tender, you can first peel the cucumbers using a vegetable peeler.

The last step is to add the peas, first drain all the juice from them.

Add mayonnaise and mix the salad well until salted

You can season the salad with half-and-half sour cream and mayonnaise, this will give it a new delicate taste. But keep in mind that with such a dressing, the salad loses moisture faster and its shelf life decreases, increasing the likelihood of it going sour.

Try the ready-made salad with mayonnaise, add a little salt and pepper if necessary, mix again

Decorate the salad with a sprig of parsley and serve

Bon appetit!

How to serve Olivier salad in an original way

I would really like to say separately about the original presentation of Olivier salad on the festive table. It’s worth spending a few minutes on the appearance of the dish, because there are no limits to imagination in the kitchen, and the first glance decides everything

The fact is that the very texture of the Olivier salad, its density and viscosity due to the components and mayonnaise dressing, allows housewives to show creativity when decorating - decorate the Olivier in an unusual way, give this salad a beautiful shape when serving, lay it out in an original way and serve it to the table.

In this article I would like to give you some great ideas for decorating this salad and options for the shape on the dish. I hope that you will like one of them and will certainly come true to the delight of everyone!

Feel free to try to surprise your guests and loved ones!

So, here is a ready-made Olivier salad. Here are several options for its original presentation on the table.

This option will require a removable salad pan. Place the form on a plate, fill the form, placing the salad tightly with a spoon, remove the form and decorate the salad with herbs

A small amount of lettuce can be wrapped in tender Chinese cabbage leaves and placed into rolls. Beautiful, impressive and very tasty!

The design of the salad in cucumber boats will be unusual. Using a knife, cut out the middle of the cucumber halves and fill with salad. Fresh, original and delicious! Decorate with greens

Olivier salad can be filled into crispy tartlets, topped with herbs and served

Wrap the salad in pita bread, roll it into a tube, cut into portions

Bake milk-based pancakes, put a small amount of salad on each pancake, collect the pancake in a bag, tie the edges with a green onion and garnish with herbs.

A large volume of salad can be decorated and served in the most unusual and interesting way. The salad is topped with an additional layer of mayonnaise. The background can be a white or yolk or a layer of finely grated yellow cheese. Greenery will help complement the beauty.

For example, such options in a floral theme

Or maybe take animals as a basis

Or make a salad for a specific holiday

There are a lot of different ideas and each of them will decorate your table in an original way.

Delicious Olivier salad with meat recipe with photo

Have you ever tried Olivier salad with meat? This is delicious!

A real feast of flavors, because it contains so many ingredients, some of which are lightly fried, i.e. their taste is revealed to the maximum. Nourishing and rich! Salad for real men! The taste of this Olivier surprises and satiates those who like to eat heavily! Feel free to take note of it and decorate your feast with this salad!

You will need:

• 500 g veal
• 5 pieces. potato
• 2 pcs. carrot
• 1-2 pcs. bulb onions
• 1 b. canned peas
• 5 pieces. large chicken egg
• 300 g fresh champignons and mushrooms
• 3-4 pcs. large barrel pickled cucumbers
• 150 g mayonnaise
• 2 tbsp. l. mustard
• 1 bunch green onion
• 80 ml vegetable oil
• ½ p. parsley
• ½ p. dill
• 1 tsp. "Extra" salt
• 1 tsp. black pepper

Cooking method:

Place the meat in cold water and boil it for 1-1.5 hours. 30 minutes before turning off, add salt to the broth

Heat 50 ml of oil in a frying pan over high heat until smoking, fry the meat cubes until beautifully bronzed. Place fried veal on a paper towel and allow excess oil to drain

In a frying pan, fry the champignons cut into slices, adding vegetable oil if necessary. Salt them a little during the process.

After a couple of minutes, add finely chopped onions to the mushrooms, fry until golden brown for 3-5 minutes and turn off

Boil the washed potatoes and carrots in their skins for 20-25 minutes. Next, cool the vegetables, peel and cut into medium cubes.

Boil hard-boiled eggs in a small bowl with 1 tbsp. l. salt. Cool the eggs in cold water, peel and finely chop

Rinse the pickled cucumbers from brine in cold water, cut off the ends and cut into cubes

Finely chop the greens and add to the salad

Drain the juice completely from the canned peas. We send peas to meat, fried mushrooms with onions, eggs, potatoes and carrots

Season the salad with mayonnaise and mustard

Mix well, salt and pepper to taste, put in a beautiful salad bowl, serve

Bon appetit!

Olivier salad with chicken classic simple recipe

Olivier salad with chicken is very similar in preparation method to the classic recipe with sausage, the only difference is in taste.

As soon as boiled sausage changes from boiled poultry, Olivier immediately sounds completely new, captivating you with its taste.

Otherwise, the components are similar. Prepare and enjoy a new interpretation of Olivier salad!

You will need:

• 4 things. potatoes boiled in their jackets
• 500 g boiled chicken breast
• 1 PC. large boiled carrots
• 3 pcs. hard-boiled eggs
• 1/2 pcs. bulb onions
• 4-5 pcs. salted cucumbers
• 1 b. canned peas
• 200 g natural mayonnaise
• salt to taste
• dill for decoration

Cooking method:

First of all, put the peas from the jar on a sieve and let the juice drain completely

There are two ways to boil chicken breast, in the first - we put the meat in cold water, then we will get broth. In the second, the breast is placed in boiling water and cooked quickly, thereby retaining all the beneficial substances.

Cut everything else into cubes - cucumbers, eggs, potatoes, add peas

Mix all ingredients with a spoon in a convenient container

Add mayonnaise and mix the salad well

Then taste and add a little salt to taste if necessary.

Sprinkle the finished salad with chopped dill, you can serve

Bon appetit!

An authentic French Olivier salad recipe from the early 1860s

Recreating the true ingredients of a real salad created long ago by the great chef Lucien Olivier is not so easy. After all, the cook jealously kept his secret, and yet, what it really was like, we will try first-hand from the surviving records of those years.

It happened in the Hermitage restaurant, recently opened, where the divine chef created culinary masterpieces and they say that the salad named after him came into his hands by accident. All ingenious things are probably created this way - with the light hand of the creator.

So, according to information, boiled hazel grouse meat was laid out at the bottom of the dish, then meat jelly in cubes lay on top. Next came boiled veal tongue, cut into slices, and the salad was completed with a layer of crayfish necks. On top were the familiar pickles, boiled potatoes and eggs, and young capers. The salad was decorated with black caviar.

They also claim that the salad was generously sprinkled with spicy Provencal sauce, personally made by the master. Olive oil was mixed with white wine vinegar, garlic powder was added to the taste of the cook and hot mustard. The sauce mixed well with the egg yolks, seasoned with ground pepper and salt.

Olivier was presented to gourmets and was highly rated. To Lucien's complete disappointment, people preferred to mix the great creation, and eat it in this form. Then, realizing that success was guaranteed to him in any case, he realized that his favorite dish would be in demand and would not lose popularity among connoisseurs for a long time. And he was certainly right.

After the onset of the Soviet famine era, they stopped putting hazel grouse in Olivier as a relic of the bourgeoisie, veal tongue was replaced by affordable boiled sausage, capers were replaced by green peas, and boiled carrots became a guest. To this day, components such as eggs, pickles and potatoes have retained their presence in the classic version.

Thus, the budget version of the French true salad Olivier has firmly taken root in the menu of Russian people; Olivier turned out to be very right.

Many people are trying to diversify this salad by adding various meat ingredients to it; fried mushrooms are no exception. You can change your favorite salad to your taste, experimenting and getting new notes of taste each time, but still a classic for all time.

Original Olivier salad with gherkins. Video

Everyone's favorite food, which is sure to be on the table during the New Year holidays, is Olivier. The very first recipe for preparing the dish was invented in the mid-19th century by the cook of the Hermitage restaurant in Moscow, but those that are popular today have little in common with it. Meet a few of them.

How to cook Olivier

In most cases, the composition includes one meat ingredient, several vegetables and a dressing. There are several secrets, knowing which, you will greatly simplify the preparation of Olivier salad for yourself:

1. It is better to steam vegetables.
2. Do not skimp on sausage or meat that you will add to the Olivier salad.
3. Cut the products into cubes.
4. Try adding pickled onions instead of regular raw onions. It is cut, poured boiling water, added sugar, salt, vinegar and left for 10-15 minutes.
5. Don't put a lot of mayonnaise.
6. Do not season the dish in advance.

What you need for Olivier salad

Almost every housewife combines different products in it. Traditional ingredients for Olivier are sausage, jacket potatoes, canned green peas, as well as pickles, boiled carrots, and Provencal. People also put other vegetables, even fruits. Instead of “varenki” they can add:

• boiled beef or pork;
• ham, boiled pork;
• boiled or smoked chicken;
• jerky;
• boiled tongue;
• smoked sausage;
• fish, shrimp.

Olivier salad recipes

The list of ingredients is not strictly limited, so the final result often depends on how far your imagination can go. When you cook, focus on making the dish tasty and attractive, like the photo below. If you are not sure that you can do it yourself, choose one of the cooking options you like.

Recipe 1 – Olivier classic

This is how the dish began to be prepared closer to the middle of the 20th century. At that time, people did not have a very wide range of products, and their prices were not affordable for everyone. If you learn how to make a classic Olivier salad, you will probably remember the taste that was well known to you in childhood. Be sure to try making this appetizer for the next holiday.

Ingredients:

• carrots – 2 medium pieces;
• boiled sausage “Doctorskaya” - 0.3 kg;
• pickles - 3 large vegetables;
• eggs – 4 pcs.;
• mayonnaise – 75 ml;
• green peas – 150 g;
• potatoes - 3 medium root vegetables;
• salt - to your taste;
• sour cream – 75 ml.

Cooking method:

1. Boil carrots, eggs and potatoes. They need to be cooled and cleaned.
2. Cut all products into cubes. Mix in a deep bowl.
3. Add the peas, draining their juice in advance.
4. Season with mayonnaise-sour cream mixture and add salt.

Recipe 2 – Olivier salad with sausage

The traditional snack includes boiled sausage. It will be no less tasty if you add a smoked or ham variety of the product to it. True, the calorie content of the delicacy will increase. The recipe for Olivier with sausage is a must remember for those who want to try a familiar dish in a more piquant version. It will definitely please everyone present at the table.

Ingredients:

• smoked sausage – 300 g;
• green onions - half a bunch;
• potatoes - 4 large root vegetables;
• mustard – 1 tbsp. l.;
• carrots - 2 small vegetables;
• canned green peas - a jar;
• pickled gherkins – 6 pcs.;
• hard-boiled eggs – 4 pcs.;
• olives – 12-15 pcs.;
• salt – 0.5 tsp;
• Provencal – 6-7 tbsp. l.

Cooking method:

1. Boil potatoes and carrots. Cool the food and cut into cubes. Mix in a deep container.
2. Cut the olives into rings.
3. Cut the gherkins and sausage into cubes.
4. Rinse and dry the onions before chopping.
5. Combine all products. Mix mayonnaise with mustard and season the ingredients. Season with salt, garnish with olive rings, and serve.

Recipe 3 – Olivier with chicken

A dish with any sausage turns out to be too high in calories, so people watching their figure avoid eating it. Olivier salad with chicken is much lighter and healthier. The best way to cook is to take the breast and boil it. Such meat is considered dietary. Replace standard mayonnaise sauce with low-fat sour cream and enjoy the taste without thinking about extra pounds.

Ingredients:

• chicken fillet – 1 pc.;
• potatoes – 3 pieces (medium);
• eggs – 3 pcs.;
• canned peas – 0.5 cans;
• pickled cucumbers – 2 pcs.;
• carrots – 1 large;
• low-fat sour cream – 250 ml;
• green onion – 3 feathers;
• spices.

Cooking method:

1. Boil the chicken in slightly salted water. This will take about half an hour. Cool it down.
2. Boil vegetables with eggs.
3. Cut all products into equal pieces. Mix in a large bowl.
4. Add chopped onion and strained peas, season with mayonnaise. Add a little salt and pepper.

Recipe 4 – Olivier with fresh cucumber

This version of the dish can be called summer. During this period, it is much easier to find inexpensive fresh cucumbers than pickled ones. They will give the salad a completely different taste and special aroma. Some people do not recognize any other option than to cook Olivier with fresh cucumber, and do this even in winter. In any case, everyone should try to follow their example at least once.

Ingredients:

• sausage (varenka) – 500 g;
• potatoes - 6 medium root vegetables;
• green peas - 2 cans;
• eggs – 6 pcs.;
• carrots – 2 pcs.;
• Provencal – 300-350 ml;
• salt, herbs;
• fresh cucumber – 3 pcs.

Cooking method:

1. Wash 2 cooked carrots and potatoes. Boil them and eggs, cool.
2. Place the diced sausage in a deep container.
3. Peel potatoes, carrots, eggs. Add to the sausage, cutting into cubes.
4. Chop the cucumber, drain the water from the peas, and add them to the dish.
5. Season with mayonnaise and add salt. Decorate with greens.

Recipe 5 – Olivier with meat

You can make the dish much more satisfying by adding, for example, pork. The most suitable tenderloin is pre-cooked in a small amount of water with aromatic spices. Olivier meat salad will be an excellent cold appetizer at a festive feast with strong alcoholic drinks, because it is not only tasty, but also nutritious.

Ingredients:

• pork (preferably tenderloin) – 300 g;
• green peas - 1 jar;
• carrot – 1 small;
• potatoes - two large pieces;
• pickled cucumbers – 2 small vegetables;
• onion – 1 pc.;
• eggs – 3 pcs.;
• fresh cucumber – 1 small;
• mayonnaise – 180 ml;
• bay leaf – 2 leaves;
• spices.

Cooking method:

1. Boil the meat in salted water with bay leaf and pepper. If you like, add some of the spices you like best.
2. Cook carrots and potatoes in one saucepan, eggs in another. Cool the food.
3. Cut all the prepared ingredients into cubes.
4. Mix, add peas, draining the brine in advance.
5. Season the dish with mayonnaise.

Recipe 6 – Olivier with beef

This is another type of dish that can safely be called a classic. Every housewife should know how to make Olivier salad with beef, because it tastes simply amazing. The dish looks very appetizing even in the photo, but in reality it is impossible to take your eyes off it. Try making this salad. You will see that it has been popular for many years for good reason.

Ingredients:

• beef – 450 g;
• carrots – 3 pcs.;
• sour cream - two thirds of a glass;
• green peas - 1 can;
• pickled cucumbers - 5 medium pieces;
• potatoes – 5 pcs.;
• mayonnaise – 180 ml;
• hard-boiled eggs – 6 pcs.;
• salt, spices.

Cooking method:

1. Wash the meat, remove films and veins. Boil in salted water with spices, cool.
2. Boil carrots, potatoes; clean them.
3. Cut all ingredients into cubes, add peas. Add sour cream and mayonnaise and mix.

Recipe 7 – Olivier salad with apple

Now many people adhere to the principles of vegetarianism and do not eat animal products. They definitely need to remember how to make Olivier with apple and mushrooms. The dish turns out to be vegetarian, because there are no meat ingredients in it at all. What makes it tasty and nutritious are completely different foods: fruits and mushrooms. Try to somehow diversify the table with this delicacy.

Ingredients:

• apples - 2 large fruits;
• pickled cucumbers – 4 pcs.;
• white onion – 2 pcs.;
• potatoes - 7 medium root vegetables;
• fresh champignons – 1 kg;
• green peas - 2 cans;
• carrots - 4 medium vegetables.

Cooking method:

1. Boil carrots and potatoes. Cool, clean.
2. Wash the mushrooms and cut into cubes. Fry them in vegetable oil, adding chopped onion.
3. Cut apples, potatoes and carrots, cucumbers into cubes. Mix these products with mushrooms and strained peas. Add a little more vegetable oil.

Recipe 8 – Olivier with smoked chicken

With this ingredient, the resulting snack is much more flavorful than with sausage or boiled meat. This version of the dish even looks much brighter and more interesting. Olivier salad with smoked chicken is loved not only by adults, but also by children, who are generally difficult to surprise with any culinary delights. Every housewife should replenish her piggy bank with this amazing and original recipe.

Ingredients:

• smoked chicken breast – 1 pc.;
• jacket potatoes - three medium ones;
• light mayonnaise – 100-120 ml;
• boiled eggs – 3 pcs.;
• boiled carrots – 1 large;
• peas - 1 jar;
• salt;
• salted gherkins – 8 pcs.

Cooking method:

1. Peel eggs and vegetables. Cut them into cubes.
2. Drain the peas and add to the salad bowl.
3. Chop the smoked chicken and gherkins and add to the rest of the ingredients.
4. Season with mayonnaise and add salt.

Recipe 9 – Olivier with salmon

A very elegant and tasty dish. If you love seafood, then you should definitely remember how to make Olivier with red fish. Salmon goes amazingly well with other appetizer components. Together they create a unique taste ensemble that will appeal to even demanding gourmets. Try to diversify your New Year's table with this dish.

Ingredients:

• lightly salted salmon - 250 g;
• mayonnaise - half a glass;
• boiled potatoes - 3 large fruits;
• green onions - half a bunch;
• boiled carrots – 1 pc.;
• peas – 180 g;
• pickled cucumber – 1-2 pieces;
• boiled eggs – 3 pcs.;
• fresh cucumber – 1 pc.;
• olives – 10 pcs.

Cooking method:

1. Peeled and cold carrots, eggs, cut potatoes.
2. Chop cucumbers and green onions.
3. Cut the olives into medium pieces.
4. Mix all the ingredients with the peas, pouring the liquid out of the jar in advance.
5. Cut the salmon into small cubes.
6. Combine the ingredients of the Olivier salad. Mix thoroughly, adding mayonnaise.

Recipe 10 – Olivier with crayfish tails

Let's return to the original, but slightly adapted recipe. It is modified because many products, for example hazel grouse, can no longer be found on sale. The old recipe for Olivier salad with crayfish tails is complex; many components are added to it. If you believe the memories of people who lived at that time, its taste and appearance are simply unforgettable.

Ingredients:

• boiled veal tongue – half;
• boiled chicken breast – 1 pc. (instead of hazel grouse);
• lettuce leaves – 100 g;
• boiled eggs – 3 pcs.;
• capers – 50 g;
• black caviar (instead of pressed) – 50 g;
• gherkins – 3 pcs.;
• boiled crayfish tails – 12 pcs.;
• boiled or canned soybeans – 50 g;
• homemade mayonnaise – 220 ml.

Cooking method:

1. Cut the chicken and tongue into cubes. Place in the refrigerator.
2. Grind the crayfish meat. Mix with chicken and tongue.
3. Tear the lettuce leaves with your hands and add to the dish.
4. Cut the gherkins and eggs into cubes. Add the ingredients to the salad bowl along with the soy and capers. Season with mayonnaise. Place caviar on top.

How to decorate Olivier salad

The dish must be prepared in such a way that just the appearance of it in the photo will arouse your appetite. Find out how to decorate Olivier beautifully:

• give the mass some shape (plants, animals);
• sprinkle with herbs;
• Place cut vegetables or cheese on top;
• paint something on the surface with a thin stream of mayonnaise.

Video: how to prepare Olivier salad at home

Sooner or later, any housewife begins to wonder what the correct Olivier recipe is, because the usual salad differs from the original. What products should be added to the composition, how to prepare it, what rules to follow? This is what our article is about today.

Here it is, an old, even half-forgotten recipe for a dish that everyone still loves, but in a slightly different variation. Many people don’t even know about the same composition.

What goes into Olivier salad:

• 3 hazel grouse;
• 300 gr. veal tongue;
• 4 potatoes;
• 30 cancer necks;
• 2 fresh cucumbers;
• 6 quail eggs;
• 200 gr. lettuce leaves;
• 200 gr. mayonnaise.

How to properly prepare Olivier salad:

1. Wash and boil the hazel grouse fillet.
2. Dip the veal tongue into cold water. After half an hour, carefully scrape to remove the top layer of film. Boil in salted water. Cool.
3. Bring the crayfish necks and shrimp to readiness. Remove shells.
4. Boil quail eggs. Remove the shell.
5. Wash, boil and cool the potatoes. Remove the peel.
6. Grind all boiled products without exception.
7. Finely chop the cucumbers.
8. Mix all prepared ingredients, add mayonnaise, stir.
9. Rinse the lettuce leaves, place on a plate, and add a mixture of products on top.
10. Dressing for the Olivier salad - the dish is served on a plate with lettuce leaves laid on the bottom.

How to properly prepare Olivier salad with meat

Another traditional, correct recipe, which is radically different from the original source, is the one that uses not sausage, but meat, and not just one type, but three.

What is put in Olivier salad:

• 100 gr. chicken fillet;
• 100 gr. beef;
• 100 gr. pork;
• 3 potatoes;
• 1 carrot;
• 3 eggs;
• 1 onion;
• 2 pickled cucumbers;
• 100 gr. peas;
• 100 gr. mayonnaise;
• 1/4 tsp. pepper

How to make Olivier salad correctly:

1. Wash all the meat, trim off the membranes, fat, skin and boil in very slightly salted water.
2. When the boiled meat has cooled, the fillet is chopped into even, neat cubes.
3. The potatoes, and along with them the carrots, are washed and boiled, cooled and peeled. Already peeled root vegetables are cut into cubes of the appropriate size for the meat.
4. Boil the eggs, then immerse them in the coldest possible water and cool. Then they clean and cut into pieces.
5. The onion is peeled and finely chopped.
6. Chop the cucumbers into small, neat cubes.
7. Drain the liquid from the peas.
8. All the prepared products are mixed in a salad bowl, and mayonnaise and pepper are added to them. Mix well.

Treat yourself to delicious dishes like or.

Olivier salad - the right recipe

Among all the “correct” recipes, this one is perhaps the closest to the Soviet one. The dish turns out to be satisfying, appetizing, aromatic and versatile.

What you need in Olivier:

• 4 potatoes;
• 2 carrots;
• 1 onion;
• 2 pickled cucumbers;
• 250 gr. boiled sausages;
• 200 gr. canned peas;
• 4 eggs;
• 1/4 tsp. salt;
• 1/4 tsp. pepper;
• 150 gr. mayonnaise.

How to properly prepare Olivier:

1. Wash and boil the potatoes and carrots, then cool. Peel the cooled root vegetables and cut into cubes.
2. The cucumbers need to be separated from the stems and cut into pieces.
3. Grind the sausage to size with the remaining ingredients.
4. Place the peas in a colander to drain the liquid.
5. Combine the ingredients, season with mayonnaise and mix.
6. If desired, you can garnish with sprigs of fresh herbs before serving.

How to prepare Olivier salad with game meat

The peculiarity of this dish is not only the use of game meat. The composition also contains another “correct” component - apples. Due to this, the salad becomes much fresher, tastes better and is easier to digest by the body, even despite its calorie content.

Olivier ingredients:

• 200 gr. game meat;
• 2 pickled cucumbers;
• 1 sour apple;
• 4 potatoes;
• 200 gr. canned peas;
• 1 onion;
• 3 eggs;
• 100 gr. mayonnaise;
• 1/4 tsp. salt;
• 1/4 tsp. pepper

How to make Olivier salad - recipe:

1. Wash the poultry meat and boil it. Then cool, separate the fillet and cut into pieces. The legs can be left to decorate the salad.
2. Cucumbers should be separated from the tails and chopped.
3. Peel the apple, remove the seeds and cut the fruit into pieces.
4. Open the jar of peas and place in a colander to get rid of excess marinade.
5. Peel the onion and finely chop it.
6. Boil the eggs until the yolk is firm, then cool, peel and cut.
7. Fry the chicken legs in a frying pan with vegetable oil until golden brown.
8. Combine the products, season with mayonnaise, add spices and mix.
9. Before serving, place the fried chicken legs on the surface of the dish and serve to guests.

Olivier salad correct recipe with chicken

The special feature of this recipe is the sauce. After all, the usual mayonnaise is not used here, but a special dressing is prepared.

You will need:

• 4 potatoes;
• 200 gr. chicken meat;
• 3 pickled cucumbers;
• 2 fresh cucumbers;
• 4 eggs;
• 1/4 tsp. salt;
• 1/4 tsp. pepper;
• 3 yolks;
• 2 tsp. powdered sugar;
• 150 gr. sour cream;
• 1/4 tsp. red pepper;
• 1 lemon;
• 2 clove inflorescences.

Cooking steps:

1. The potatoes must be washed, boiled, then cooled and peeled. Cut into cubes.
2. Wash the chicken meat, remove membranes, and boil. Then cool the fillet and cut into pieces.
3. Chop the cucumbers. If the peel is too thick, it is better to cut it off.
4. Eggs need to be hard-boiled, cooled, shelled and chopped.
5. Squeeze juice from lemon.
6. To prepare the sauce, mix the yolks with sour cream, powdered sugar, peppers, lemon juice and salt, add cloves. Beat with a blender.
7. Combine ingredients, add sauce and serve.
8. Before serving, you can decorate with herbs, pieces of vegetables or olives.

The correct recipe for making Olivier is in the arsenal of every housewife. And, as a rule, these are snacks with completely different composition. After all, what is good for one does not necessarily have to suit others. Some people prefer to add an apple to the dish, for others it is important that the meal contains meat, and a third simply cannot imagine a salad without sausage. Of course, it is interesting to know how the dish was prepared in the original, but this does not mean that this composition cannot be changed to suit your preferences.