How to quickly make Olivier salad - a classic recipe (photo, video). Delicious Olivier salad - a classic recipe step by step with a photo

Olivier salad has been a popular dish at all holidays since Soviet times. It is easy to prepare and the salad is tasty and satisfying. The main components of a delicious dish are always meat or sausage, pickles, potatoes and eggs.

Topped with mayonnaise or sour cream. In this form, the salad is considered a classic option. We have selected for you the best Olivier salad recipes for every taste. Choose the one you like and cook with pleasure!

This salad is traditionally served on the New Year's table on a festive night in every family.
But the recipe is not always passed down from generation to generation. We will correct this situation.

Required Ingredients:

• seven potatoes;
• Five carrots;
• Six pickled cucumbers;
• six eggs;
• 300 grams of doctor's sausage;
• 100 grams of sour cream and 200 grams of mayonnaise.

How to cook:
Potatoes and carrots must be boiled in their uniforms, then peeled. Boil eggs, put in cold water and also peel.
All the ingredients for this Soviet version of the salad must be cut into small cubes.

The more accurately and evenly the cube is cut, the more delicious the salad itself will turn out.

Season the dish with mayonnaise and sour cream, mix everything gently.
As you can see, there is nothing difficult in cooking the classic Olivier with sausage and pickles, and even a hostess with minimal culinary experience can cope with cooking this dish on the New Year's table.

Olivier salad recipe with apple

The modern version of Olivier salad remains one of the most beloved dishes of our compatriots and it is simply impossible to imagine a festive feast without it.

This dish does not drop out of restaurant menus either. Therefore, we want to bring to your attention the exact modern and proven Olivier salad recipe (well, in case there are those who do not know it or have forgotten it):

Compound:

• boiled chicken (in everyday life it is often replaced with ham or boiled sausage) - 250 gr;
• potatoes - 4 pcs. (medium size);
• carrots - 1 pc.;
• eggs - 4 (pcs.);
• onion - 1 pc. (medium size);
• pickled cucumber - 4 pcs.;
• apple (can be sour) - 1 pc.;
• canned green peas;
• mayonnaise;
• salt, black pepper.

Cooking:
Wash potatoes and carrots thoroughly and boil until soft, then cool, peel and cut into cubes.

Boil eggs and also chop. Peel the onion and chop finely. Cucumbers are also cut into small cubes.

Peel the apple and cut into cubes. Boiled chicken (ham, sausage) cut into cubes.
We combine all the chopped ingredients in one bowl, add peas there, salt, pepper and season with mayonnaise.

Mix thoroughly, let it brew a little and serve. That's the whole secret. And the result will always be unsurpassed.

Olivier salad with chicken breast

This recipe for a simple New Year's salad can also be classified as a classic, because the set of products practically does not change. Unless, boiled sausage is replaced with boiled chicken fillet.

Required Ingredients:

• 2-3 fresh or pickled cucumbers
• 300 grams of chicken breast
• 400 grams of potatoes
• 2-3 carrots
• 5 chicken eggs
• pack of mayonnaise

Cooking process:
Boil potatoes and carrots, cool and peel them. Hard boil eggs, peel. You also need to cook chicken meat.

Chop vegetables, eggs and fillets into small cubes. Add peas, mayonnaise and salt to taste.
Let the salad brew in the refrigerator for 2 hours and serve!

With shrimp and avocado

A more refined and sophisticated recipe. Some familiar ingredients are replaced by more exotic ones.
The taste changes a little, it acquires its own unique spicy notes.

Required Ingredients:

• 200 grams of boiled peeled shrimp;
• two avocados;
• Two fresh cucumbers;
• Two carrots;
• Bank of green canned peas;
• Two chicken eggs;
• onion head;
• A glass of cashew nuts;
• A tablespoon of dry mustard, a teaspoon of white wine vinegar;
• Garlic, a tablespoon of lemon juice, three tablespoons of olive oil, ground black pepper.

Olivier salad recipe with shrimp and avocado:

Eggs, carrots and shrimp should be boiled until tender. Boil the ingredients separately, then peel.
Carrot cut into cubes. Peel the avocado and cut the flesh into small cubes.

Prepare the cucumber in the same way. Finely chop the onion.

If you want the taste of the onion to be less bright, then pour boiling water over it for a quarter of an hour.

To prepare homemade mayonnaise, which we recommend to season this salad with, you need to mix a glass of cashew nuts (pre-soak in water for two hours) in a blender and all other ingredients.

If the sauce becomes very thick, you can add a spoonful of cold water to it. Mix the ingredients for Olivier and season everything with a nut-mustard dressing.

Olivier salad recipe with meat and fresh cucumbers

You will need:

• 400 g canned green peas;
• 350 g boiled potatoes;
• 300 g of boiled meat;
• 150 g fresh cucumbers;
• 100 g green onions;
• 4 boiled eggs;
• 2 boiled carrots, mayonnaise, salt.

How to cook Olivier salad with meat:

Cut carrots, eggs, meat, potatoes, cucumbers into small cubes. Chop the onion.
Combine all prepared products, add peas and mayonnaise, mix, salt the salad to taste.
Fresh cucumbers can be replaced with salted or pickled - change any recipe to your liking.

Olivier with smoked chicken

All those who like smoked chicken should definitely try this version of the salad.

Required Ingredients:

• 1 smoked chicken breast
• 3 potatoes
• 1 onion
• 1 carrot
• 2 chicken eggs
• bunch of greenery
• 8 tablespoons canned peas
• 1 can of canned peas
• pack of mayonnaise, salt to taste

How to cook:

Boil eggs, potatoes and carrots. Finely chop the onion, pour boiling water over it for a few minutes. This can remove excess bitterness from the onion.

Remove the skin from the smoked breast, cut the fillet into cubes. Also chop all vegetables and eggs. Put everything in one bowl, add salt and green peas.

Stir. Season Olivier with mayonnaise. Sprinkle with herbs before serving.

Olivier with salmon and fresh cucumber

Products:

• 300 g fresh slightly salted salmon,
• 5 potatoes
• 3 eggs,
• 1 pickled cucumber
• 2 fresh cucumbers
• 0.5 jars of green peas,
• dill,
• 1 onion
• 100 g red caviar (or herring caviar),
• low fat sour cream
• arugula,
• salt and pepper.

Cooking:

Boil and peel potatoes and eggs. Dice cucumbers, onions, eggs and potatoes. Put everything in a bowl.

Cut the salmon fillet into small cubes. Add green peas and chopped parsley to chopped vegetables. Put the salmon in a bowl. Salt and pepper. Stir.

Prepare the dressing for the fish olivier. To do this, mix 150 g of sour cream with caviar and season the salad with the resulting sauce. Decorate the finished dish with arugula.

A simple recipe for Olivier salad with mushrooms

You will need:

• 200 g fresh champignons;
• 150 g of mayonnaise;
• 4 pickled cucumbers;
• boiled eggs and potatoes;
• 1 onion;
• boiled carrots and a can of canned green peas.

How to cook salad Olivier with mushrooms:

Dice eggs, potatoes, carrots, cucumbers, cut mushrooms and onions into medium-sized pieces, fry the mushrooms and onions in vegetable oil until browned.

Combine all prepared ingredients, add peas, mayonnaise and mix.

Olivier salad with red fish and caviar

This variant of Olivier is far from budget, but it is incredibly tasty.

Products:

• 4 boiled potatoes
• 2 boiled carrots
• 10 boiled quail eggs
• 100 grams of red smoked fish
• 4 small pickled cucumbers
• 2 tablespoons red salmon caviar
• 1 can of canned peas
• 200 grams of mayonnaise
• lettuce and arugula for garnish

Cooking method:

Cut smoked fish, eggs and boiled vegetables into small cubes. Add caviar, peas, salt and pepper to taste in a bowl.

Season the finished Olivier salad with mayonnaise, mix. Decorate with greenery.

Video: Real Salad recipe Lucien Olivier

Holidays are the time for beautiful tables and delicious dishes. And one of the most popular dishes in our country for all holidays is Olivier salad. This dish is especially popular on New Year's holidays and on birthdays (especially winter ones). Here at the Knowledge House, I will tell you, my beloved readers, how to cook a delicious Olivier salad according to a 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 usual, before you start cooking, you need to have all the ingredients. The list of ingredients for the classic Olivier is quite short, but if you wish, you can diversify it with your favorite products.

1. Potato - 3pcs
2. Carrot - 1pc
3. Onion - 1 head
4. Chicken eggs - 4-5pcs
5. Boiled sausage - 500g
6. Canned green peas - 1 can (400-500g)
7. Mayonnaise - to taste (about 500 ml)

Secrets of cooking delicious Olivier:

1. All ingredients must be of the highest quality and taste. To do this, I recommend that you first try all the products. You should not, for example, put carrots in Olivier, which tastes like grass. To find out if a potato is good for Olivier, mash it in advance and give it to your family to try. If you like mashed potatoes, then such potatoes are also suitable for Olivier. The same applies to sausages, pickles and mayonnaise. Sausage, for example, I buy an expensive one, since a delicious Olivier salad will not work out of a cheap sausage. Cucumbers should be well sour, but at the same time - crispy. Choose mayonnaise according to your taste and preferences of your guests. Alternatively, you can make your own mayonnaise, or just buy it from the store. The fat content of mayonnaise also depends only on your desire. For example, I use light mayonnaise, that is, with a low level of fat.
2. The second secret of cooking Olivier is the right ingredients. All products should be cut into the most identical cubes with a side of about 0.7-1 cm. This, of course, does not apply to onions (they must be cut into small cubes) and eggs (they are difficult to cut into identical cubes, as they fall apart).
3. Well, the third secret is the proportions of the ingredients. For example, I cook Olivier using the amount of ingredients described above, and the Olivier is very tasty.

Olivier recipe.

So, to prepare a delicious olivier, you first need to boil potatoes (in their uniforms) along with carrots. To do this, the root crops must be thoroughly washed in running water from dirt and boiled until they become soft (ready root crops will be easily pierced with a match), but do not overcook them.

Simultaneously with potatoes and carrots, boil the eggs. They should be hard boiled, so boil them for about 10-12 minutes.

When the roots have cooled down a bit, peel them off. 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 in approximately the same cubes (side 7-10mm).

Then I cut the eggs, or rather push them through the egg cutter.

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

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

Now it remains to cut only the onion - into small cubes.

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

Mix all the ingredients without adding mayonnaise to them.

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

Sooner or later, any hostess begins to be interested in what is the correct Olivier recipe, because the usual salad is different from the original. What products should be added to the composition, how to cook, what rules to follow? This is our article 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 in salad Olivier:

• 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 cook salad Olivier:

1. Wash and boil the fillets of hazel grouse.
2. Dip the veal tongue in cold water. After half an hour, carefully scrape to remove the top layer, films. Boil in salted water. Cool down.
3. Bring the necks of crayfish and shrimp to a state of readiness. Clear shells.
4. Boil quail eggs. Peel off the shell.
5. Wash, boil and cool the potatoes. Remove peel.
6. Grind all boiled products without exception.
7. Finely chop cucumbers.
8. Mix all prepared ingredients, add mayonnaise, mix.
9. Rinse lettuce leaves, put on a plate, add a mixture of products on top.
10. Olivier salad decoration - the dish is served on a plate, on the bottom of which lettuce leaves are laid out.

How to cook Olivier salad with meat

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

What is put in the Olivier salad:

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

How to make salad Olivier:

1. Wash all the meat, cut off the films, fat, skin and boil in very slightly salted water.
2. When the boiled meat has cooled, the fillet is crushed into even, neat cubes.
3. Potatoes, and with it carrots, are washed and boiled, cooled and peeled. Already peeled root crops are cut into cubes of the size corresponding to the meat.
4. Eggs are boiled, after which they are immersed in the coldest possible water and cooled. Then clean, cut into pieces.
5. The onion is cleaned and finely chopped.
6. Chop cucumbers into small, neat cubes.
7. The liquid is drained from the peas.
8. All prepared products are mixed in a salad bowl, mayonnaise and pepper are added to them. Mix well.

Treat yourself to such delicious dishes as 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 hearty, appetizing, fragrant 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 cook olivier:

1. Wash and boil potatoes and carrots, then cool. Peel the cooled root crops and cut into cubes.
2. Cucumbers must be separated from the tails and cut into pieces.
3. Grind the sausage to size with the rest of the ingredients.
4. Drain the peas in a colander to drain the liquid.
5. Combine the ingredients, season with mayonnaise and mix.
6. Garnish with sprigs of fresh herbs before serving if desired.

How to cook salad Olivier with game meat

The peculiarity of this dish is not only in 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 the 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. Rinse poultry meat, boil. Then cool, separate the fillet and cut into pieces. 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 a jar of peas and put it in a colander to get rid of excess marinade.
5. Peel the onion from the husk, chop finely.
6. Boil eggs until hard yolk, then cool, peel and chop.
7. Fry the chicken legs in a frying pan with the addition of vegetable oil until golden brown.
8. Combine products, season with mayonnaise, add spices and mix.
9. Before serving, put the fried chicken legs on the surface of the dish and serve to guests.

Olivier salad correct recipe with chicken meat

The specialty of this recipe is the sauce. After all, the usual mayonnaise is not used here, but a special dressing is being 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 carnation inflorescences.

Cooking steps:

1. Potatoes must be washed, boiled, and then cooled and peeled. Cut into cubes.
2. Wash the chicken meat, remove the films, boil. Then cool the fillet, cut into pieces.
3. Chop cucumbers. If the peel is too thick, then it is better to cut it off.
4. Eggs need to be hard-boiled, cooled, peeled 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, season with sauce and serve.
8. Before serving, you can decorate with herbs, slices of vegetables or olives.

The correct recipe for Olivier is in the arsenal of every hostess. And, as a rule, these are completely different snacks in composition. After all, what is good for one does not necessarily have to be good for another. Someone prefers to add an apple to the dish, for another it is important that there is meat in the treat, and the 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 at all that this composition cannot be changed to suit your preferences.

“that this salad has become a national Russian dish. Recently, my friends visited several European countries and were surprised to say that they call such a dish there - Russian salad.

This is quite natural. Still, it was invented in Russia, albeit by a Frenchman. Well, in addition, what we are preparing is absolutely not like what the Frenchman came up with.

Of course, this salad is festive, and not because we cook it only on holidays, but because almost no holiday can do without it. I will try to give in several articles, various recipes. So that everyone can prepare their own version of the salad for the holidays.

How to cook Olivier salad - recipes with photos step by step

Preparing Olivier Salad Ingredients:

We will make delicious salads. And in order for them to be really tasty, you need to choose the right ingredients. All ingredients must be fresh.

Try carrots, you can even boil them. It should be sweet with a well-palpable taste, and not just tasteless, as is often the case.

Be sure to try the potatoes if you don't know their taste. The best way to do this is to prepare a little puree and taste it. If the puree turned out delicious, then this potato is good for us for salad.

When you take boiled sausage, do not look for the cheapest one. Cheap flavor can ruin a salad. Of course, you can use any tasty meat, but now we are preparing a classic, in our understanding, salad, and therefore we take a good boiled sausage.

Do not use eggs that have been sitting in your refrigerator for a very long time. Buy fresher.

Be sure to try the green peas. You know that from one manufacturer it is very tasty, while from another it is hard or watery and tasteless.

Cucumbers, too, of course, first of all, should be tasty. They should be slightly sour and must be crunchy. I don't really like pickled cucumbers in this salad. I prefer salty. It is very good if you have homemade preparations. If not, no big deal either. Now you can pick up what you like in the store or on the market.

Well, for mayonnaise, choose for yourself which one you like. Of course, the most delicious homemade, but you know, now you can buy excellent mayonnaise in the store, for every taste. The industry of sauces, all kinds of dressings, has stepped far ahead of us.

Menu:

1. Delicious classic Olivier salad with sausage

Ingredients:

• Carrots - 3 pcs.
• Potatoes - 3 pcs.
• Eggs - 4-5 pcs.
• Green peas - 1 can
• Cucumbers - 1 liter jar
• Sausage - 700 g.
• Mayonnaise
• Add green olives or onions if desired.

Cooking:

1. My potatoes and carrots and boil until tender, without peeling. Let cool completely. It is best to make such preparations in the evening, and prepare a salad the next day. (There is still an option to bake in the oven, we will consider this in the next recipe.) Boil hard-boiled eggs and cool too.

2. Peel cold potatoes and carrots and cut into small cubes. The size of the cubes can be whatever you want. But usually in such salads, vegetables are cut into the same size. It's more convenient to eat and prettier. In this case, we cut, a little larger than peas.

3. Pour the chopped vegetables into a deep cup. Add green peas to them.

4. We cut the eggs into the same cubes as vegetables and also send them to a cup with vegetables.

5. We cut the sausage with the same cubes and add it to the bowl with vegetables and eggs.

6. Cucumbers can be cut a little larger to better feel their taste. Don't cut too big. We also send them to a common cup (bowl, basin, pan).

You can also add green olives or onions. We didn't add. This is for fans. You can also salt and pepper. Keep in mind that you have pickles in your salad. Don't oversalt.

7. Mix all ingredients thoroughly.

If you will not serve all the resulting salad on the table, then set aside the amount you currently do not need in another cup, close the lid and refrigerate. He can stand in the refrigerator for a day completely free.

8. Season the remaining salad with mayonnaise to taste.

Our salad is ready.

Bon appetit!

1. Olivier salad with sausage, vegetables, herbs and apples

Ingredients:

for 8-10 servings:

• Doctor's sausage - 400-500 g. (You can replace it with chicken or beef, or any other meat that you like more.)
• Green peas - 240-300 g.
• Carrots - 2-3 pcs. (bake in foil at 200ºС for 45-60 minutes depending on the size)
• Potatoes - 3-4 pcs.
• Shallots - 1 head (or 1/2 head of regular onion)
• Eggs - 5 pcs.
• Pickled cucumbers - 3-4 pcs.
• Apple - 1 pc.
• Mayonnaise - 250-300 g.
• Small bunch of green onions
• Small bunch of dill
• Salt and ground black pepper - to taste

Cooking:

1. We wrap the washed carrots one by one in foil and put in the oven for 45-60 minutes at a temperature of 200 ° C.

Roasting time depends on your oven and the size of the carrots. Carrots should be completely cooked. Free to pierce with a knife.

2. Boil potatoes with skin (in their uniforms) until fully cooked. Hard boil eggs.

3. Before we cut it all, vegetables and eggs must be completely cool. As I wrote above, it is best to cook everything in the evening. Everything will be fine in the morning. What we need. Yes, and all the worries are less in one day, if part of the products is already prepared.

4. Cut the potatoes into cubes and send them to a deep cup.

5. We cut the carrots into the same cubes as the potatoes and send them to the potatoes.

6. We also send chopped eggs there.

7. Cucumbers are cut into slightly larger or slightly smaller cubes, depending on the salinity and what you want to feel more in the salad. We add them to the common cup.

8. Onion, preferably shallots, cut very finely. It should not be felt, it should only give a light piquant taste.

9. Well, we got to the most important thing, to the sausage. We also cut it into small cubes, about the same as vegetables. We send to vegetables with eggs.

10. Add green (we have canned) peas to the cup. In general, I think canned green peas in Olivier salad are the most suitable peas. Most importantly, take it to be tasty.

11. At the washed apple, remove the core with the stalk, peel and finely chop.

We add an apple to add a little sweet and sour flavor to the salad.

12. Finely chop the greens, onions, dill. All this is added to the cup.

13. Mix everything thoroughly. Let's taste what's missing. You can immediately cut off what you think is missing in the salad.

14. Close the salad with a film or lid and put in the refrigerator. Until we salt and add mayonnaise. Before serving.

15. Before serving, put the required amount of salad in a salad bowl, season with mayonnaise, salt and pepper. Mix well. You can sprinkle with a little green onion.

OK it's all over Now. We pour champagne and start celebrating.

I wish you success!

Bon appetit!

The popular love for Olivier salad has given rise to hundreds of his recipes, and each hostess has his own. In the post-Soviet space, it is often called "meat" or "winter", abroad - "Russian". Although the original salad recipe was invented by a Frenchman. How to cook Olivier salad according to the classic recipe to make a masterpiece?

How to cook classic Olivier salad: a step by step guide with photos

Information about the dish:

• Servings - 6
• Cooking time - 40 minutes
• Calorie content 100 g - 198 Kcal

Ingredients:

• boiled potatoes in "uniform" - 0.5 kg,
• smoked brisket - 0.4 kg,
• boiled egg - 4 pcs.,
• small pickled cucumbers - 3 pcs.,
• green peas - 1 can,
• mayonnaise.

Cooking:

Step 1. Cut pickled cucumbers into small cubes.

Step 2. Finely chop the green onion feathers.

Step 3. We cut eggs and potatoes with the same cubes. Use special meshes for cutting, this will greatly speed up the process.

Step 4. Cut the brisket into cubes.

Step 5. We mix all the ingredients in a salad bowl.

Step 6. Add mayonnaise and mix everything thoroughly. It should be enough so that the ingredients are well saturated, but do not float.

Bon appetit!

Other salad recipes "Olivier"

Information about the dish:

• Servings - 4
• Cooking time - 30 minutes
• Calorie content 100 gr - 90.5 Kcal

Salad Ingredients:

• potatoes - 3 pcs.,
• eggs - 4 pcs.,
• green peas - 1 can,
• chicken fillet - 300 g.,
• crab meat - 300 g.,
• pickled cucumber - 1 pc.,
• fresh cucumber - 1 pc.,
• green onions, basil, dill - 100 g,
• sour cream - 3 tbsp. l.

Mayonnaise Ingredients:

• 2 yolks,
• 1 st. l. olive oil,
• Dijon mustard - 1 tbsp.,
• salt pepper.

Cooking:

1. Boil hard boiled eggs, cool under cold water and peel. Peel the finished potatoes baked in their skins. Both components are cut into small cubes.
2. Boil the chicken fillet until tender and also cut into cubes.
3. Crab meat cut into cubes.
4. Chop fresh and pickled cucumbers into cubes.
5. Finely chop the greens.
6. Cooking mayonnaise. Pour two yolks into a small container and whisk them a little with a pinch of salt. Pour in the olive oil in a thin stream and continue beating vigorously. Add Dijon mustard, ground black pepper, lemon juice and salt. Whisk everything until smooth.
7. Mix all chopped ingredients and green peas in a large bowl or saucepan.
8. We mix 3 tbsp. sour cream and 2 tbsp. l. mayonnaise and dress the salad with this sauce.
9. Buy from the store or bake your own profiteroles, cut them in half. In each half, as in a plate, lay the salad. In this form, the dish will decorate any banquet as a buffet snack.

The dish is ready!

Information about the dish:

• Servings - 4
• Cooking time - 2.5 hours
• Calorie content 100 gr - 124.4 Kcal

Salad Ingredients:

• potatoes - 3 pcs.,
• eggs - 4 pcs.,
• green peas - 1 can,
• beef, neck is suitable - 300 g,
• carrots - 1 pc.,
• onion - 1 large head,
• capers - 100 g.,
• green onions - 50 g.,
• juice of half a lemon.

Mayonnaise Ingredients:

• 2 yolks,
• 1 st. l. olive oil,
• vinegar - 1 tbsp. l.,
• mustard - 1 tbsp. l.,
• salt pepper.

Cooking:

1. We cook carrots and eggs. We bake potatoes in the "uniform". After cleaning the finished eggs and potatoes, cut them together with carrots into large cubes.
2. Bake the beef with salt and pepper in the oven and then cut into long strips, about 2 cm wide.
3. Marinate onions for 30 minutes in lemon juice, then cut into quarters of rings.
4. Finely chop the green onion.
5. Cooking mayonnaise. Mix the yolks, oil, mustard and vinegar until the mass becomes homogeneous. Salt and pepper to taste, adding a little sugar if necessary. Once again, mix everything - the mayonnaise is ready.
6. Mix green peas, capers and all chopped ingredients except beef in a convenient bowl. We dress the salad with homemade mayonnaise.
7. Serve the dish in portions. Lay the lettuce in a heap and lay the strips of beef on top in the form of a hut.

Bon appetit!

Information about the dish:

• Servings - 4
• Cooking time - 1.5 hours

Salad Ingredients:

• 3 medium potatoes,
• 4 eggs,
• jar of green peas
• 300 grams of beef tongue and shrimp,
• fresh cucumber - 1 pc.,
• green onions, parsley - 50 g.

Mayonnaise Ingredients:

• 2 yolks,
• 1 st. l. olive oil,
• juice of half a small lemon
• mustard - 1 tbsp.,
• salt pepper.

Cooking:

1. We cook potatoes in a "uniform", eggs - hard boiled. Let cool, peel and cut into cubes.
2. Boil the tongue, clean and cut into cubes.
3. Fresh cucumber is also cut into cubes.
4. Shrimps boil and cool.
5. Finely chop the greens.
6. Cooking mayonnaise. Mix the yolks, butter, mustard and lemon juice with a blender until a homogeneous mass is obtained. Salt, pepper and mix again.
7. Mix all chopped ingredients, add green peas and shrimp.
8. We fill the salad with our own mayonnaise and mix everything well again.

The dish is ready, decorate it with herbs and shrimp.

• If you use fresh cucumbers in Olivier, cut and salt, let them drain a little. So you save the dish from excess liquid.
• Do not rush to season the salad with mayonnaise if the boiled vegetables have not cooled down yet. In contact with heat, the sauce will “flow” and the salad will not look fresh.
• Try to always use homemade mayonnaise, with it the taste of Olivier will be brought to perfection.
• Mix the cuts with the sauce just before serving.
• For a longer period, a cling film will help to keep the salad in the refrigerator, with which you will cover the container with Olivier.

What foods are added to Olivier salad

For the preparation of Olivier, depending on the recipe, different ingredients are used. However, there are those that must be present in any options. These are jacket potatoes, boiled eggs, green peas and mayonnaise. The rest of the components are optional:

• The "meat" component in the salad can be beef, poultry, sausage (usually doctor's), ham, smoked salmon, shrimp or crab meat. These products are used boiled, fried or smoked.
• Acidity in the salad is provided by pickles or capers.
• A note of freshness appears due to the inclusion of fresh cucumbers or herbs - onions, parsley, dill.
• Additionally, add fresh or boiled carrots, and even apples.

This is interesting! Shrimps were used in Olivier's original recipe, and when the dish became popular, they began to replace shrimp with carrots as a way to save money, which at least outwardly masked the absence of an expensive component.

The history of the Olivier salad

The idea of ​​creating this folk dish did not come to the French culinary specialist Olivier immediately. In his restaurant "Hermitage", which was located in Moscow, he served a set of seafood with vegetables. In the center of the set was a sauce that was outlandish at that time - mayonnaise. However, not quite sober merchants constantly mixed everything that was on the dish before use.

This behavior greatly annoyed Olivier, but over time he realized that it was easier to serve all the ingredients mixed and seasoned with mayonnaise.

How to cook Olivier salad: video

In the video below, actor Konstantin Zhuk talks about his own way of making Olivier salad.