How to make olivia salad. How to make Olivier salad with fish

Olivier, many having heard this word, carry out an association with the New Year. Since since Soviet times, this particular salad has been considered an integral attribute of this holiday. Today, Olivier flaunts on the tables of our compatriots much more often, but not everyone knows about the classic recipe for this dish.

Back to the Ages or Who Invented “Olivier”

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

• boiled potatoes;
• gherkins;
• capers;
• olives.

All this was filled with the author's delicious mayonnaise, the recipe of which was kept in strict confidence. Over time, Russian chefs adapted this appetizer to our products and the mentality of the Russian people. This is how the recipe for salad with boiled sausage appeared in Soviet times. It is this option that has primordially Soviet roots.

Products for the classic salad "Olivier"

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

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

For dressing (mayonnaise) we prepare products:

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

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

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

1. Pour olive oil into the bowl.
2. Pour salt, sugar, mustard powder.
3. Gently place the yolks into the oil. It is desirable that they remain intact.
4. Place the blender in the bowl all the way to the bottom. The yolks should be under the blender blades.
5. Beat without stopping until the mass thickens and becomes creamy.

Step-by-step instructions for preparing a classic salad

To prepare a salad, you need to perform the following steps.

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

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

• Garnish the finished salad and serve.

Non-standard solutions for modern Olivier salad

Classics are classics, but modern trends make their own adjustments to already loved dishes. We offer to consider non-classical options for modern Olivier salads.

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

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

What is the New Year without Olivier? This is one of the traditional dishes that always stands on our table on this wonderful holiday! This salad is prepared with simple ingredients that can be found in any store, but its taste cannot be compared with anything else. Of course, every hostess tries to make her Olivier better by adding specific components to it, but we will learn how to make Olivier according to the classic recipe.

Recipe. How to make olivier salad?

To begin with, we will prepare all the necessary ingredients, which in the general composition will give us a delicious salad, and so, we will need:

Boiled sausage, 250g.
. Canned peas, 250g.
. Pickled cucumbers, 4 pcs.
. Carrot, 1pc.
. Potatoes, 2 pcs.
. Eggs, 3 pcs.
. Onion, 1/2 pc.
.

Let's get started!

1. Carrots, potatoes and eggs should be boiled. We wash these ingredients, put them in a saucepan, fill with water and put on medium heat. Now, the main thing is not to overcook potatoes and carrots. We monitor readiness from time to time, take it out when the vegetables become soft.

2. While the potatoes and carrots are cooking, let's take care of other products. Take cucumbers and cut them into small pieces.

3. Put the sliced ​​cucumbers in a bowl and add the peas there. All liquid must be drained from it.

4 . Also chop and add the onion. In our case, red onion was used.

5 . We cut the sausage into cubes, the same size as chopped cucumbers.

6. And so, we got a bowl of chopped ingredients, but this is not the end.

7 . We wash already cooked vegetables and eggs in cold water, this is necessary in order to make them easier to clean. And, of course, we clean.

9. The potatoes will be harder to cut as they will be sticky. But it's not scary, it mixes well in a salad.

10 . After that, chop up the eggs.

11. All the ingredients are cut, all that remains is to season the salad with mayonnaise! Add mayonnaise and mix thoroughly.

is a salad of generations, our grandparents. It's simple, delicious and festive. New Year without Olivier salad is not quite a festive table. As if something is missing - this aroma of green peas, this freshness.

Authentic Christmas Salad

Well, okay, let's not digress, like "salad history" - we take a simple classic Olivier recipe and prepare a salad to the delight of ourselves and our guests.

The classic recipe "Olivier" with sausage - the easiest step by step with a photo

He's Soviet! Adult people remember the era of the Soviet period, and for all of them this recipe with sausage was a classic salad. And young housewives are already improvising and changing the classic recipe, creating their own culinary masterpieces.

Salad Ingredients:

• Canned green peas - 1 can
• Eggs - 5-6 pieces
• Boiled sausage - 400 grams
• Pickled cucumbers - 2-3 pieces
• Carrots - 2 medium pieces
• Potatoes - 2-3 pieces
• Mayonnaise - 150 grams
• Onion - 2 bulbs (can be a bunch of green)
• Greens for decoration: dill, parsley, celery
• Spices and salt to taste

How to cook salad "Olivier" according to the classic recipe?

All cooking time is occupied by cooking products. The rest is trite and simple, but how delicious, you just lick your fingers.

1. We cook all vegetables in uniform. Hard boiled eggs. Then cool and clean.
2. We cut carrots, potatoes, onions, cucumbers, sausage into cubes. Finely chop the eggs.
3. Drain the liquid from the can of canned peas and add the peas to the salad.
4. Salt, pepper to taste. Season with mayonnaise and mix thoroughly.
5. We put in the refrigerator. To soak and cool.
6. All. Our Olivier classic recipe is ready. Serve on the table, garnished with a sprig of dill or parsley. Bon appetit!

Empirically, it has been proven and verified how to cook the perfect Olivier recipe:

• Boil vegetables only in the peel, so the taste and vitamins are preserved;
• Take potatoes at the rate of 1 piece per 1 person;
• Be sure to let the vegetables cool. And cut the potatoes with a knife dipped in cold water or vegetable oil;
• Sausage should be without fat - "Doctor's" is the very thing.
• The most delicious pickled or pickled cucumbers are slightly larger than a gherkin and not very sour;
• Do not save on eggs, they give the salad lightness and tenderness. Ideally, for 1 guest - 1 egg;
• So that the onion does not taste bitter, pour boiling water over it. Better yet, use green onions instead. Salad "Olivier" will look more elegant and festive;
• Polka dots are also not suitable for everyone. Look at glass jars - you can immediately notice in what quality. Do not take with cloudy white sediment and dark peas. For the classic Olivier, you need to choose soft peas of “brain varieties” (these are shriveled fruits, similar to the brain - they have the best taste and the least starch);
• First mix all the ingredients, and then just add mayonnaise and salt;
• After refrigeration, before decorating, divide the salad into dishes using a "serving ring" or a cut-off 1.5 liter plastic bottle;
• Boiled sausage can be replaced with smoked, ham or meat;
• To bring a fresh flavor to our dish, instead of pickles, you can cut a fresh cucumber.

Since Soviet times, this salad has been prepared for the New Year along with and. And now it still flickers on the New Year's holiday table.

And now for improvisation. Let's move away from the classics and cook "Olivier" with other products.

Salad "Olivier" classic recipe with fresh cucumber

Well, let's try the recipe with fresh cucumber!

What do we need? The same as in the classic Olivier, the only difference is that instead of pickled (salted) cucumbers, we will add a fresh cucumber to the general composition. Rather, to those ingredients listed above - 3 medium fresh cucumbers.

In fact, the aroma flows throughout the apartment - freshness, vivacity and memories of "summer days". We advise you to cook "Olivier" with fresh cucumber - you will not regret it.

"Olivier" classic recipe with chicken

For lovers of white meat, we suggest taking chicken fillet and adding it instead of sausage. This time, the potatoes can be taken smaller. And leave the rest of the products unchanged. That is, let's repeat:

The composition of the salad "Olivier"

• Green peas of brain varieties - 1 can
• Chicken fillet - 400 grams
• Potatoes - 5 pieces
• Pickled cucumbers - 3 pieces
• Eggs - 5 pieces
• Carrots - 2 small pieces
• Green onions - 1 bunch
• Mayonnaise - 200 grams
• Salt and spices to taste

Cooking method

1. We cook vegetables, chicken, eggs. Cool and clean.
2. Cut into small cubes. About the same peas that are in the bank.
3. Cucumbers "on the knife." Drain the brine from canned food and mix all the resulting products.
4. Season with mayonnaise and salt to taste, and pepper.
5. For impregnation, place in the refrigerator for 2 hours.
6. We serve in portions. Bon appetit.

Instead of chicken, try boiled beef or turkey if you like. And it’s not bad for juiciness and a pleasant sweetish taste to add a grated apple. Piquancy "Olivier" will give not only an apple, but also lemon juice and olives.

With the advent of new products on Russian tables, housewives began to add canned corn instead of peas, crab sticks, shrimp, cheese, and exotic fruits to the classic Olivier recipe.

Salad Olivier with salmon, fresh cucumber and caviar

Who calls this delicious dish - the Royal or Royal coat, Olivier salad in a new way. But one thing I know for sure is that such a festive treat will drive each of the guests crazy and they will be the first to sweep it off the table.

Such a recipe was born in unusual conditions, at least it was so with me. On one of the holidays, red caviar randomly appeared on a plate with Olivier. When I tasted it, I was surprised by the unusual taste - I really liked it.

And I decided to come up with something to update the classic Olivier and become attractive. And what came out of it, see for yourself:

Such an unusual, truly Royal new Olivier salad with salmon, fresh cucumber and caviar will outshine any New Year's table. Guests will be delighted and will not stop until they eat it to the crumbs.

It is prepared, as you can see from the video, quite simply and easily. The combination of seafood and fresh vegetables will transform the classic, the traditional recipe will take on a new name.

I advise you to try to make it at least once and understand that there is still a place in cooking for masterpieces!

An old classic recipe, from Chef Olivier himself

For a long time, Mr. Olivier did not disclose the secret of his salad - he kept it a secret. And not everyone was given to taste it - the chef used expensive products. Only after death, in 1904, the world saw the main composition.

Caviar as a decoration will add sophistication and piquancy

The composition of the old recipe for salad "Olivier"

• hazel grouse meat
• Veal tongue
• Black caviar
• fresh salad
• Crayfish (more precisely, cancer necks) or lobsters, you can shrimp (as I did)
• Very small pickles
• Soy sauce "Kabul"
• Fresh cucumbers
• Pickled "Capers" (these are the flower buds of the plant "caper")
• French Provence Sauce
• Boiled eggs (Olivier himself used them as decoration)

Here is such a rich and not cheap composition.

Cooking process:

As in the classic Soviet recipe, all the necessary ingredients are boiled. The longest is meat. Cool, clean and mode in small pieces. Tear lettuce leaves to the bottom of a common bowl.

Mix everything and add homemade mayonnaise (this is me instead of soy sauce). Salt and pepper. Cool in the refrigerator.

Serve on separate dishes topped with black pressed caviar.

Video of the old classic Olivier salad recipe

Well, now we are ready to celebrate the New Year. We turn on the famous Soviet film directed by E. Ryazanov "The Irony of Fate or Enjoy Your Bath". Just after this film, the Olivier salad, in its classic version with green peas and sausage, gained popularity and became the main and mandatory in New Year's table setting.

Olivier salad is the king of salads. Any man will say: no Olivier salad means no holiday. The Olivier salad recipe has many varieties, so everyone, depending on their tastes and food preferences, can choose how to cook Olivier salad.

Olivier salad classic recipe

Ingredients:

• 3 hazel grouse
• 5 potatoes boiled in their skins
• 1 veal tongue
• 100 g red caviar
• 200 g green salad
• 100 g pitted olives
• 25 boiled crayfish
• 200 g fresh pickles
• half a can of soy-kabul
• 100 g capers
• 5 hard boiled eggs
• Sauce "Provencal"

1. Cooking method:
   Fillet of hazel grouse fry in butter. Cut it into even pieces.
2. Potatoes boiled in their skins, peel and cut into even cubes or circles.
3. Boil veal tongue in salted water with bay leaf, black allspice and peas. Cool, remove the shell, cut in half and cut into thin slices.
4. Cut small fresh cucumbers into even pieces.
5. Cut the pitted olives in half and add to the salad. Sprinkle the salad with capers.
6. To mayonnaise "Provencal" add 1-2 tbsp. l. Teriyaki sauce. Mix well.
7. Pour this mixture over the salad. Gently “scatter” red caviar and some capers over the sauce. Decorate by beautifully spreading boiled and peeled crayfish necks, halved hard-boiled eggs, green salad leaves around the edges.

In order to prepare Olivier salad according to the correct recipe, one should remember one of the main elements - salad dressing or that very mysterious sauce. The secret of the sauce lies in mixing 100 ml. olive oil, 3 egg yolks, 2 teaspoons wine vinegar, 1 teaspoon Dijon mustard with salt and pepper to taste.

Ingredients:

• Potato - 3 pcs.
• Carrots - 3 pcs.
• Eggs - 3 pcs.
• Pickled cucumbers - 3 pcs.
• Green peas - 250 gr.
• Boiled sausage - 300 gr.
• Salt to taste
• Mayonnaise - 100 gr.
• Dill to taste

Cooking method:

1. Boil the eggs. Boil carrots and potatoes in a separate pan. Cool down.
2. At this time, cut the sausage into cubes.
3. Also chop pickled cucumbers.
4. In the same way, cut the cooled eggs, carrots, potatoes. Try to keep the cubes about the same size.
5. Mix all ingredients, add green peas. Leave some peas for decoration.
6. Let the salad chill in the refrigerator for 2-3 hours.
7. Before serving, dress the salad with mayonnaise, add salt if necessary. I do not do this, because for my taste there is already enough salt in the mayonnaise.
8. The salad looks very nice if you arrange it in portions using serving rings (you can make them yourself). It will also look original if you arrange Olivier in beautiful glass glasses or wine glasses.
9. Decorate the salad with fresh herbs, the remaining green peas.

Olivier salad real french recipe

Ingredients:

• boiled hazel grouse fillet - 2 pcs;
• boiled veal tongue - 0.5 pcs;
• pressed black caviar - 100 g;
• lettuce leaves - 100 g;
• boiled crayfish - 25 pcs;
• pickled cucumbers (piculi) - 200-250 g;
• fresh cucumbers - 2 pcs;
• capers - 100 g;
• hard-boiled eggs - 5 pcs;
• soy paste kabul;
• sauce Provence (400 grams of olive oil beat with two fresh egg yolks with the addition of mustard and French vinegar);

Cooking method:

1. Fritillaries should be fried in a 1-2 cm layer of oil for 5-10 minutes, then put in boiling water or broth (beef or chicken), add 150 ml of Madeira to 850 ml of broth, 10-20 pitted olives, 10-20 small mushrooms. Cook for half an hour on low heat under the lid. When the meat begins to easily separate from the bones, salt the broth, leave for another two minutes and remove from heat. When the hazel grouse is warm, remove the meat from the bones, wrap in foil and put in the refrigerator.
2. Remove fat from the tongue, put in cold water, bring to a boil and cook over low heat with the lid closed for two hours. Half an hour before readiness, add chopped carrots, parsley root, onions and one small bay leaf to the broth. Season with salt 10 minutes before the end of cooking. As soon as the tongue is cooked, it must immediately be put in cold water for half a minute, and then laid out and the skin removed. When the tongue is cleaned, it must be put back into the broth, quickly brought to a boil and removed from heat. Wrap the cooled tongue in foil and put in the refrigerator.
3. We prepare the broth for cooking crayfish: take 25 g of parsley, onions and carrots, 10 g of tarragon, 30-40 g of dill, 1 bay leaf, a few peas of allspice and 50 g of salt. Bring the broth to a boil, then lower the live crayfish washed in cold water head down into the boiling broth, let it boil again and cook for 10 minutes. Let the crayfish brew in the broth and put to cool.

1. Peel fresh cucumbers before slicing, rinse and dry the lettuce leaves, dry the capers. Boil eggs for no longer than eight minutes. Finely chop and mix all the ingredients, add mayonnaise and serve immediately.

It is worth noting that Olivier added some spices to the salad that made the taste of the dish unique, but he took this secret with him to the grave.

Salad "Olivier" with chicken

Ingredients:

• Chicken fillet - 300 g
• Potatoes - 3 pcs.
• Carrots - 2 pcs.
• Egg - 4 pcs.
• Pickled cucumbers - 2 pcs.
• Green peas - 200 g
• Mayonnaise - 2 tbsp. l.
• Greens to taste
• Spices to taste
• Salt to taste

Cooking method:

1. To prepare a delicious and beloved salad, you first need to boil all the ingredients. Rinse the vegetables and put in a pot of water, cook until tender, about 15 minutes. Or bake vegetables in the oven right in their uniforms.
2. Rinse the chicken fillet, boil until tender.
3. Hard boil the eggs.
4. Cool all boiled foods, peel and cut into small cubes. To improve the taste and appearance of the salad, cut the meat, vegetables and eggs into cubes of the same size.
5. Open a jar of green peas, pour out the liquid, add the peas themselves to vegetables and meat.
6. Cut pickled cucumbers into small cubes.
7. Combine all salad ingredients in one large bowl, season with salt and pepper, and add chopped herbs. Parsley and dill go well with all products, but there should not be much greenery, and it is better to use only leaves without twigs.
8. Before serving, dress the Olivier salad with chicken with mayonnaise.

Olivier in Italian

Ingredients:

• Boiled potatoes - 30 gr.
• Boiled carrots - 10 gr.
• Fresh cucumber - 10 gr.
• Pickled cucumber - 10 gr.
• Boiled egg - 1 pc.
• Shrimps - 1 pc. purified
• Mussels - 3-4 pcs.
• Vongole - 3-4 pcs.
• Squid mini — 2 pcs.
• Fresh peas - 12 gr.
• Homemade mayonnaise - 25 gr.
• Salt to taste
• Pepper to taste

Mayonnaise homemade:

• Olive oil - 150 gr.
• Mustard - 20 gr.
• Yolks - 4 pcs.
• Salt - 2 gr.
• Sugar - 2 gr.

Cooking method:

1. Mayonnaise: Break an egg into a bowl or a tall glass for a blender, add mustard, salt and sugar. Beat with a blender until smooth. With the blender running, pour in the olive oil in a thin stream until the mayonnaise has the desired consistency.
2. Seafood: Peel seafood, fry in a hot frying pan with garlic, thyme, hot pepper. Add some white wine, wait until it boils away. Salt to taste.
3. Boiled potatoes, carrots, eggs, salted and fresh cucumber cut into small cubes. Add shrimp and mini-squid, also cut into small cubes, add peas and mix with mayonnaise. Add salt and pepper to taste. Top with mussels and vongole.

Salad "Olivier" with sausage

Ingredients:

• boiled sausage - 0.5 kg.
• potatoes - 1-2 pcs.
• green peas - 150 gr.
• carrots - 1 pc.
• egg - 2 pcs.
• fresh cucumber - 1 pc.
• mayonnaise for dressing
• salt pepper

Cooking method:

1. Boil an egg for Olivier salad. To do this, boil the eggs in boiling water for about 8-10 minutes, then cool and peel. Chop finely.
2. Wash the carrots thoroughly, cut off the tail, then cook in boiling water for 13-15 minutes. Then cool the carrots and cut into small cubes.
3. Boil the potatoes in their jackets - wash them well, and cook for 15-17 minutes until soft. Check readiness by piercing the potato skins with a toothpick. After the potatoes are cooked, cool them, peel and cut into cubes.
4. Open the peas and drain the water from the jar.
5. Cut the sausage and cucumber into small cubes. Mix the ingredients and season the Olivier salad with sausage with mayonnaise, pepper and salt.

Salad "Olivier"

Ingredients:

• 600 g of boiled beef;
• 4 potatoes of the same (medium) size;
• 2 carrots, also the same size (small);
• 200 g pickled cucumbers;
• 200 g of peas;
• 4 boiled eggs;
• 1 jar of mayonnaise "Provencal" weighing 200 g;
• 1 teaspoon of table vinegar;
• 2 pinches of sugar;
• salt to taste.

Cooking method:

1. For Olivier, it is important to cook delicious meat. Young and not sinewy beef should be thrown into boiling water. The protein will instantly curdle, and all the juicy flavors will remain in the beef. How to cook, cool and cut beautifully.
2. It is very important for Olivier to crush all the ingredients in the same cubes - the balance of taste will be perfect.
3. While the meat is cooking, you can boil vegetables on another burner. Potatoes and carrots should be cut immediately - into cubes. Throw in boiling salted water, add sugar, and after 10 minutes pour vinegar. Vegetables will stay crispy and potatoes won't overcook. Ready? Throw in a colander.
4. Crumble pickled cucumbers and eggs. Combine all the components of the salad, do not forget about the peas.
5. So, the dish is almost ready. Now it must be seasoned with Provencal mayonnaise and served. If there is still a lot of time before the arrival of guests, it is better not to season the salad, but to put it in the refrigerator. Add sauce just before serving.

Salad Olivier with salmon

Ingredients:

• Potatoes - 2 pcs.
• Egg - 2 pcs.
• Carrot - 1 pc.
• Pickled cucumber - 1-2 pcs.
• Salted salmon - 100 g
• Sour cream - 5 tablespoons
• Mayonnaise - 2-3 tablespoons
• Mustard - to taste

Cooking method:

1. Wash potatoes and carrots.
2. Put in a saucepan, pour water and cook until tender.
3. Cool, peel and finely chop.
4. Boil eggs, peel and cut into cubes.
5. Peel the apple and cut into very small cubes.
6. Grind the salmon.
7. Combine all ingredients.
8. Add canned green peas and chopped onion.
9. Dress the salad with sour cream, homemade mayonnaise, salt and mustard to taste.

The history of Olivier salad

Salad "Olivier", was invented by a chef from France in the sixties of the XIX century, this man's name was Lucien Olivier. Besides the fact that Lucien was a culinary specialist, he also owned the Hermitage tavern, which was located at that time on Trubnaya Square in Moscow.

The tavern in its level corresponded to a real Parisian restaurant. His signature dish was Olivier salad. In the strictest confidence, Lucien Olivier kept the recipe for this dish. Since the death of the chef, the history of the Olivier salad began to acquire secrets and it was believed that the secret of the famous real Olivier salad was lost. There were many attempts to solve it, but nothing worked.

In 1904, culinary specialists managed, knowing the main ingredients, to restore the recipe for a real Olivier salad. Thus, in order to prepare this original salad, it was necessary to have the following products on hand: pressed caviar - ¼ pound, two hazel grouses, veal tongue, boiled crayfish - 25 pieces, soy kabul - ½ can, two fresh cucumbers, half a pound of fresh lettuce, half a can pickles, capers - ¼ pound and five hard-boiled eggs. To prepare the sauce, French vinegar, two eggs and Provencal oil (olive) - 1 pound (the same Provencal mayonnaise) were required.

But, nevertheless, gourmets who tried the original salad prepared by Lucien Olivier claimed that it was much different from the salad made according to the restored recipe. This, one might say, ended the history of the Olivier salad, as contemporaries knew it. To all of us, the well-known Olivier salad with boiled sausage has nothing to do with the creation of a French chef. The recipe for the modern Olivier was invented during the Soviet Union. Then with crayfish, hazel grouse and other delicacies it was very tight. So they were replaced with boiled sausage, green peas and other available ingredients. Thus began the history of the new Olivier salad, which is still prepared in almost every family.

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 products. We offer a selection of the most interesting options for the famous dish.

How to cook classic Olivier with sausage?

This is the most famous cooking option, which brought a lot of pleasure at the holidays. If you want to make it less greasy, season with sour cream, or you can make a sauce by mixing sour cream in equal proportions with mayonnaise. You can add mustard seeds, then the taste will become even more original. However, this is a retreat. So, we are preparing a 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 bank;
• pickled cucumbers - 4 pcs.;
• pepper;
• salt.

Cooking:

1. Prepare and boil potatoes, carrots. Cut the products into small cubes of the same size.
2. In the same way, cut the sausage and boiled eggs. It is the same type of cutting that will make the salad outwardly attractive.
3. Grind cucumbers, squeeze. Excess liquid in the snack is not needed.
4. Mix products.
5. Drain the water from the jar of peas, add to the general composition.
6. Pour with mayonnaise, sprinkle with pepper to taste, stir evenly. Taste for salt, adjust if necessary.

Recipe with beef at home

Beef will help diversify the 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.

Cooking:

1. Pour water over vegetables, boil until tender.
2. Hard boil eggs, cool, peel.
3. Boil beef pulp in broth with bay leaf and peppercorns.
4. Cut food into cubes.
5. Grind cucumbers and onions in the same way.
6. Throw in peas.
7. Combine all the components of the salad, salt to taste.
8. Pour mayonnaise, mix.

With chicken and fresh cucumbers

If you are tired of the usual Olivier salad with sausage, then it's time to diversify it. Instead of the usual products, use ordinary cucumbers and chicken, and try seasoning with sour cream.

If the appetizer is insisted for six hours, the dish will become tastier. It is not recommended to store it for more than three days. After sustaining more than this time, there will be no useful properties in the salad, 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 bank;
• fresh cucumber - 2 pcs.

Cooking:

1. Pour the washed fillet with water, boil until tender, adding spices for flavor.
2. Boil vegetables, in a separate bowl - eggs. Refrigerate products.
3. Cut prepared ingredients. For salad, they should be shaped like cubes.
4. Also cut the cucumbers, finely chop the onion.
5. Mix products, add peas.
6. Pepper to taste, salt.
7. Top with sour cream before serving.

Winter salad with mushrooms

A great meat-free option 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.

Cooking:

1. Boil the eggs for 10 minutes, cool, peel, finely chop.
2. Boil the washed carrots and potatoes, cool, peel, chop into cubes.
3. Cut cucumbers, squeeze out excess liquid.
4. Fry finely chopped mushrooms and onions, you should get a golden color. Cool down.
5. Mix products.
6. Sprinkle with peas, salt to taste.
7. Season with mayonnaise, 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 sheets;
• carrots - 2 pcs.;
• mayonnaise - 200 ml;
• onion - 1 pc.;
• canned peas - bank;
• pickled cucumber - 2 pcs.;
• champignon mushrooms, marinated - jar.

Cooking:

1. Boil carrots and potatoes, cool, cut into cubes.
2. Also cut the cucumber.
3. Drain the liquid from the jar of mushrooms, chop.
4. Scald chopped onion with boiling water. This procedure will help rid the onion of a sharp aftertaste.
5. Mix salad ingredients.
6. Pour peas, after draining the water.
7. Salt, pour in mayonnaise, mix. This must be done carefully, lifting the spoon in the direction from the bottom up. Thus, the salad will not turn into a homogeneous mass.
8. Garnish with lettuce leaves or spread appetizer on cooked green leaves.

This option has stood the test of time. Many generations cook according to this recipe. If you want to change the usual look of your favorite dish, then instead of cubes, serve 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.

Cooking:

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

Original version with shrimp and avocado

In order for culinary delights to please the eye, it is necessary to combine products correctly. If you choose the right dosage, the result will delight you with an incredible taste. The dish is nutritious, will not harm the figure. Shrimp meat goes great with avocado pulp.

Ingredients:

• raw shrimp - 420 g (medium);
• mayonnaise - 220 ml;
• water - 1 tbsp. spoon;
• carrot - 2 pcs.;
• vinegar - 3 tbsp. spoons;
• alligator pear or avocado - 2 pcs.;
• sugar - 0.3 tsp;
• onion turnip - 1 pc.;
• salt;
• onions - 2 green stalks;
• lemon - 1 pc.;
• cucumber - 4 pcs. fresh;
• peas - bank;
• egg - 4 pcs.

Cooking:

1. Boil water, place shrimp. Boil for seven minutes, drain the liquid, cool. Clean seafood. Sprinkle with lemon juice, stir. Leave in the refrigerator for a quarter of an hour.
2. Boil the eggs for 10 minutes, cool, chop.
3. Pour carrots with water, boil until tender, cool, cut into cubes.
4. Chop cucumbers. To make the dish more tender, it is better to cut the peel from the vegetable.
5. Pour water into vinegar, add sugar, stir. Pour chopped onion with marinade, leave for half an hour. The marinade should completely cover the vegetable. If there is little liquid, mix another portion. Drain the marinade, dry the vegetable.
6. Chop greens.
7. Mix prepared foods.
8. Drain the marinade from the peas, add to the vegetables.
9. Get the prepared shrimp, combine with the main composition.
10. Finally, finely chop the avocado.
11. Pour the appetizer with mayonnaise, salt to taste.