How to prepare Olivia salad. Salad Olivier. Classic recipes for making a delicious salad. Homemade beef recipe

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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:

It is better to steam vegetables.
Do not skimp on sausage or meat that you will add to the Olivier salad.
Cut the products into cubes.
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.
Don't put a lot of mayonnaise.
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:

Boil carrots, eggs and potatoes. They need to be cooled and cleaned.
Cut all products into cubes. Mix in a deep bowl.
Add the peas, draining their juice in advance.
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:

Boil potatoes and carrots. Cool the food and cut into cubes. Mix in a deep container.
Cut the olives into rings.
Cut the gherkins and sausage into cubes.
Rinse and dry the onions before chopping.
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:

Boil the chicken in slightly salted water. This will take about half an hour. Cool it down.
Boil vegetables with eggs.
Cut all products into equal pieces. Mix in a large bowl.
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:

Wash 2 cooked carrots and potatoes. Boil them and eggs, cool.
Place the diced sausage in a deep container.
Peel potatoes, carrots, eggs. Add to the sausage, cutting into cubes.
Chop the cucumber, drain the water from the peas, and add them to the dish.
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:

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

Wash the meat, remove films and veins. Boil in salted water with spices, cool.
Boil carrots, potatoes; clean them.
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:

Boil carrots and potatoes. Cool, clean.
Wash the mushrooms and cut into cubes. Fry them in vegetable oil, adding chopped onion.
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:

Peel eggs and vegetables. Cut them into cubes.
Drain the peas and add to the salad bowl.
Chop the smoked chicken and gherkins and add to the rest of the ingredients.
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:

Peeled and cold carrots, eggs, cut potatoes.
Chop cucumbers and green onions.
Cut the olives into medium pieces.
Mix all the ingredients with the peas, pouring the liquid out of the jar in advance.
Cut the salmon into small cubes.
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:

Cut the chicken and tongue into cubes. Place in the refrigerator.
Grind the crayfish meat. Mix with chicken and tongue.
Tear the lettuce leaves with your hands and add to the dish.
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

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Olivier salad recipes

Among the former peoples of the Soviet Union, Olivier is still considered the main dish on the festive table. It is usually seasoned with mayonnaise, but you can use sour cream for these purposes, then the dish will be more tender. Every housewife knows how to cook Olivier, but few people experiment with the products. We offer a selection of the most interesting versions of the famous dish.

This is the most famous preparation and has been a source of great fun during the holidays. If you want to make it less fatty, season it with sour cream, or you can make a sauce by mixing sour cream and mayonnaise in equal proportions. You can add mustard seeds, then the taste will become even more original. However, this is a digression. So, let's prepare the classic Olivier.

Ingredients:

boiled potatoes – 4 pcs.;
doctor's sausage – 300 g;
boiled carrots – 1 pc.;
mayonnaise – 300 ml;
boiled eggs – 4 pcs.;
tender peas - 1 can;
pickled cucumbers – 4 pcs.;
pepper;
salt.

Preparation:

Prepare and boil potatoes and carrots. Cut the products into small cubes of the same size.
Cut the sausage and boiled eggs in the same way. It is the same type of cutting that will make the salad visually attractive.
Chop the cucumbers and squeeze. There is no need for excess liquid in the snack.
Mix the products.
Drain the water from the can of peas and add to the general composition.
Pour in mayonnaise, sprinkle with pepper to taste, stir evenly. Taste for salt and add salt if necessary.

Homemade beef recipe

Beef will help diversify your usual snack and make it even tastier.

Ingredients:

beef – 120 g;
mayonnaise – 110 ml;
egg – 2 pcs.;
salt – 5 g;
bulb;
potatoes – 2 pcs.;
carrots – 1 pc.;
pickled cucumber – 2 pcs.;
peas – 110 g.

Preparation:

Pour water over vegetables, boil until tender.
Hard boil the eggs, cool, peel.
Boil the beef pulp in broth with bay leaf and peppercorns.
Cut food into cubes.
Grind the cucumbers and onions in the same way.
Add peas.
Combine all salad ingredients and add salt to taste.
Pour in mayonnaise, stir.

With chicken and fresh cucumbers

If you are tired of the usual Olivier salad with sausage, then it’s time to diversify it. Use regular cucumbers and chicken instead of the usual products, and try seasoning with sour cream.

If the appetizer sits for six hours, the dish will become tastier. It is not recommended to store it for more than three days. After standing for more than this time, the salad will not have any beneficial properties, even if the taste is preserved.

Ingredients:

chicken fillet – 1 pc.;
sour cream – 210 ml;
potatoes – 3 pcs.;
egg – 4 pcs.;
salt;
carrots – 1 pc.;
onion – 0.5 heads;
peas - 1 jar;
fresh cucumber – 2 pcs.

Preparation:

Pour the washed fillet with water, boil until tender, adding spices for flavor.
Boil the vegetables and eggs in a separate bowl. Cool the products.
Chop the prepared ingredients. For salad, they should be in the form of cubes.
Also cut the cucumbers and finely chop the onion.
Mix the products, add the peas.
Season with pepper and salt to taste.
Before serving, top with sour cream.

Winter salad with mushrooms

An excellent meatless meal option suitable for vegetarians. To make the dish tastier, all products must be chopped into small pieces.

Ingredients:

canned peas - 1 can;
potatoes – 4 pcs.;
champignons – 210 g;
egg – 4 pcs.;
mayonnaise – 160 ml;
pickled cucumber – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.

Preparation:

Boil the eggs for 10 minutes, cool, peel and finely chop.
Boil the washed carrots and potatoes, cool, peel and chop into cubes.
Cut the cucumbers and squeeze out excess liquid.
Fry finely chopped mushrooms and onions, you should get a golden color. Cool.
Mix the products.
Add peas and add salt to taste.
Season with mayonnaise and stir.

Vegetarian Olivier

You will not regret if you make changes to the traditional cooking recipe. This option will be more useful than the classic one.

Ingredients:

potatoes – 3 pcs.;
lettuce – 4 leaves;
carrots – 2 pcs.;
mayonnaise – 200 ml;
onion – 1 pc.;
canned peas - jar;
pickled cucumber – 2 pcs.;
champignon mushrooms, marinated - jar.

Preparation:

Boil carrots and potatoes, cool, cut into cubes.
Also cut the cucumber.
Drain the liquid from the jar of mushrooms and chop.
Scald the chopped onion with boiling water. This procedure will help rid the onions of the harsh aftertaste.
Mix the salad ingredients.
Add the peas, after draining the water.
Add salt, pour in mayonnaise, stir. This must be done carefully, lifting the spoon from bottom to top. This way, the salad will not turn into a homogeneous mass.
Garnish with lettuce leaves or place the appetizer on prepared green leaves.

This option is time-tested. Many generations have been preparing exactly this recipe. If you want to change the usual appearance of your favorite dish, then instead of cubes, serve the food in the form of straws.

Ingredients:

potatoes – 4 pcs.;
mayonnaise – 270 ml;
medium carrots – 2 pcs.;
peas – 120 g;
boiled sausage – 220 g;
onion – 1 pc.;
pickled cucumber – 110 g;
egg – 4 pcs.;
black pepper;
salt.

Preparation:

Pour water over the potatoes and place the carrots in the bowl. If the root crop does not fit, it can be cut into two parts. Boil vegetables until tender. Drain the liquid, cool, cut into strips.
Also chop the sausage and finely chop the onion.
If the cucumber has a hard skin, then it is better to remove it and cut the vegetable in the same way.
Mix the products.
Drain the marinade from the jar and add the peas to the vegetables.
Add pepper and mayonnaise. Mix.
Add salt to taste. This should always be done after adding mayonnaise.

Original version with shrimp and avocado

To make culinary delights pleasing to the eye, you need to combine products correctly. If you choose the right dosage, the result will delight you with incredible taste. The dish turns out to be nutritious and will not harm your figure. Shrimp meat goes well with avocado pulp.

Ingredients:

raw shrimp – 420 g (medium);
mayonnaise – 220 ml;
water – 1 tbsp. spoon;
carrots – 2 pcs.;
vinegar - 3 tbsp. spoons;
alligator pear or avocado – 2 pcs.;
sugar – 0.3 teaspoon;
onion – 1 pc.;
salt;
onion – 2 green stalks;
lemon – 1 pc.;
cucumber – 4 pcs. fresh;
peas - jar;
egg – 4 pcs.

Preparation:

Boil water and add shrimp. Boil for seven minutes, drain the liquid, cool. Clean seafood. Sprinkle with lemon juice and stir. Leave in the refrigerator for a quarter of an hour.
Boil the eggs for 10 minutes, cool, and chop.
Pour water over carrots, boil until tender, cool, cut into cubes.
Chop the cucumbers. To make the dish more tender, it is better to cut off the peel from the vegetable.
Pour water into vinegar, add sugar, stir. Pour the marinade over the chopped onion and leave for half an hour. The marinade should completely cover the vegetable. If there is not enough liquid, mix another portion. Drain the marinade and dry the vegetables.
Chop the greens.
Mix prepared products.
Drain the marinade from the peas and add to the vegetables.
Take out the prepared shrimp and combine with the main mixture.
Finally, chop the avocado into small pieces.
Pour mayonnaise over the appetizer and add salt to taste.

Sokolova Svetlana

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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 the addition of sausage and Provencal mayonnaise with a standard fat content of 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

Servings: 8

boiled sausage 500 g
egg 6 pcs
potato 6 pcs
carrot 3 pcs
cucumber 2 pcs
bulb onions 1 PC
green pea 250 g
gherkins 6 pcs
salt 10 g

Per serving

Calories: 198 kcal

Proteins: 5.4 g

Fats: 16.7 g

Carbohydrates: 7 g

30 min. Video recipe Print

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.

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.

How to cook

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.

New Year's Recipe

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

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

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.

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.

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 is 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 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 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.

The talented Frenchman jealously kept the secrets of preparing the dish, despite the fame and availability of the ingredients. Olivier surprised guests with the exquisite and unique taste of the salad thanks to a special sauce that he prepared behind closed doors in secret from everyone.

Now, dear housewives, “the doors are open.” You can prepare an incredibly tasty dish both according to traditional recipes of the 19th century, and following modern tips and cooking options, using various ingredients and sauces, aromatic spices and seasonings.

Culinary success!