Olivier salad with sausage recipe. Delicious winter salad Olivier

Good afternoon, my dear subscribers! Today I want to stop and talk to you about such a seemingly simple, but at the same time delicious dish. We will talk about the Olivier salad, or as many people call it Winter.

There are a wide variety of recipes for this beloved salad, but of all these options, I most prefer to cook and stick to the traditional ones. classical technologies preparations. How do you usually cook? Write your comment and review at the bottom of this post.

The other day I shared with you, whoever hasn’t seen it yet, be sure to take a look, because New Year’s celebrations are coming soon, and in general, holidays happen quite often in any family, sometimes it’s someone’s birthday, sometimes it’s March 8th, etc.

In order to prepare the most tasty option Olivier needs to know small nuances that will help you build this beautiful miracle. The main condition is the presence in the salad of fresh, not expired sausage, as well as not flabby boiled vegetables, this applies to potatoes and carrots. It is best to boil potatoes in their skins, as this makes them much healthier.

For pickles in a jar, it’s best not to forget to squeeze them when you cut them and take your own homemade ones, not store-bought ones.

It is not recommended to add too much salt to this salad, as it contains mayonnaise and the cucumbers are quite salty. If you are doing exactly the traditional classic look, then be sure to use cucumbers, green peas and carrots with sausage in this dish, then everything will turn out just perfect.

We will need:

potatoes - 5-6 pcs.
eggs - 6 pcs.
sausage – 300 g
meat - 200 g
onion - 1 pc.
carrots - 1 pc.
pickled cucumber - 2-3 pcs.
salt to taste
mayonnaise to taste
canned green peas - 1 can

Cooking method:

1. First of all, prepare all the products according to the list. To do this, boil vegetables, carrots and potatoes in a saucepan, peel them. Hard boil the eggs and remove the shells as well.

After these manipulations, chop all the products finely with a knife, so that the pieces are about the size of a pea, as here in this photo.

Any meat, if you like pork or beef, and maybe chicken can also be added to this salad. It will turn out even more satisfying and piquant.

2. Once everything is ready, take large saucepan or a bowl and place food in layers in any order, for example, chopped potatoes, pickled cucumbers, boiled carrots, diced eggs, sliced onions.

3. Then boiled sausage and meat, and at the very end peas.

4. Then take a plate and use a spoon to scoop up all the ingredients from the bowl or pan, add salt to your taste. Season with mayonnaise or sour cream. Simply delicious.

Important! Do not season the whole salad at once, as it will produce juice and become liquid; it is better to season it when serving.

5. This is what it looks like, incredibly tasty and beautiful, and most importantly, very easy and affordable.

Interesting! By the way, you can replace onions with green ones to make them brighter and richer.

How to cook Olivier with sausage and fresh cucumber

And this option has a touch of freshness, so to speak, with a twist. Fresh cucumber gives both juiciness in taste and a good rich color, it turns out truly holiday dish. Parsley goes very well with carrots. In general, all this splendor is in one place and in one cup. There are no words, delicious!

We will need:

canned peas - 1 can
parsley - bunch
boiled sausage or ham - 350 g
carrots - 1 pc.
potatoes - 3 pcs.
eggs - 5 pcs.
fresh cucumber - 1 pc.
salt to taste
mayonnaise to taste

Cooking method:

1. Boil the eggs in a saucepan until they become hard-boiled, then cool them. Peel off the shell. Also boil the carrots and potatoes and remove the skins with a knife.

2. Cut the aromatic greens with a sharp knife.

3. Grind everything boiled vegetables, eggs into small cubes. Wash the fresh cucumber and cut into pieces. Place all the ingredients in a large bowl, open a can of peas, pour out some water and place it there. Stir.

4. Wow, what a splendor of flowers. It just looks fantastically cool. Salt and pepper to taste, season with mayonnaise. Bon appetit!

Olivier with pickled cucumber according to the classic recipe

Another cool and proven option, I give it to you if you want to diversify this dish in some special way, and from the same basic products, the secret is in the green ingredients. In general, read on and you will understand everything yourself.

We will need:

pickled cucumber - 1 pc.
pickled cucumber - 1 pc.
boiled potatoes - 3 pcs.
boiled carrots - 1 pc.
boiled egg - 4 pcs.
sausage – 250 g
mayonnaise
onions - 1 pc.

Cooking method:

1. In order to create a new amazing effect, all you need for this dish is to combine a fresh cucumber with a pickled one. Freshness and slight sourness will prevail, and onions will add some sharpness, which is also important for this salad.

So, boil the carrots, potatoes and eggs, and then peel them. Cut into small cubes.

Mix all the products in a bowl and stir, and as soon as you want to serve, only then season with mayonnaise. If desired, you can add salt and pepper. Happy cooking, especially on holidays, and happy eating!

How to make such a salad according to the number of people at home

I couldn’t pass by another option, which is wow, it’s unusual, you can easily calculate all the products. By the way, this type will be dietary and not the same as you are all used to seeing it, the ingredients in it will be completely different, so if you want to eat Olivier and not gain weight, then watch this story and learn:

Delicious winter salad Olivier

Have you ever done this look? Why does everyone call him Winter? Have you ever thought about this question? Probably because everyone is used to cooking it at this time of year.

How is this option different from the others? The fact that the cucumbers will be pickled will, in turn, emphasize its uniqueness. And the dressing will also be original, in the form of mayonnaise and sour cream. In general, the olive oil will taste incredibly great.

We will need:

boiled sausage - 400 g
boiled carrots - 1 pc.
potatoes - 3 pcs.
onion - 1 pc.
boiled egg - 5 pcs.
peas - 1 jar
pickled cucumbers – 250 g
fresh cucumbers - 200 g
salt and pepper to taste
greens to taste

Cooking method:

1. The main thing in this matter is not to forget to get all the products, it is better to immediately put them on the plates like this. Boiled sausage peel off the film, take small pickled cucumbers, check fresh cucumbers to ensure they are not soft, pour the juice out of the jar and discard the peas, potatoes, carrots and eggs through a colander.

Take out the mayonnaise and sour cream. Onion peel off the husks.

2. Chop all products into cubes with a kitchen knife.

3. Then mix everything thoroughly to obtain a homogeneous colored mass.

4. As soon as you want to serve, add salt and season with one spoon of mayoise and one spoon of sour cream.

5. Decorate with greens. Bon appetit! Store the salad in the refrigerator, your Olivier is ready.

Stolichny salad with pickled cucumbers, sausage and carrots in an interesting serving

In order to really diversify this usual salad, you can undoubtedly put something beautiful and elegant out of it. The most in a simple way in my opinion, it is laying out all the ingredients in a special form. You can make it yourself from scrap materials, or buy it from stainless steel in a store.

We will need:

Cooking method:

1. Start with a pickled cucumber and chop it into cubes.

2. Then boiled or smoked sausage also chop it into cubes, put it in a bowl, then add green canned peas.

3. Peel the eggs, carrots and potatoes, boil them accordingly and pass them through a vegetable cutter.

4. Add salt and mix everything well, add mayonnaise, stir thoroughly.

5. And then take a special round or square shape and, pressing a little with a spoon, lay out the entire salad mass. Then remove the sides and decorate them in any festively elegant way. Eat for your health!

Video on how to decorate Olivier

You are still puzzling over this question, the answer has been found, watch this short video and learn, well, it’s just fantastically beautiful and simple, a lot of ideas, I recommend:

Well, that’s all for me, I hope this post was useful to you and you will certainly collect all the tips and recommendations and prepare the most beautiful and incredibly tasty, cool Olivier. Add to my group in contact, share your reviews and wishes. Bye everyone))).

Sincerely, Ekaterina Mantsurova

There are so many holidays ahead of us, and the main one is New Year that it’s time to think about the menu. You can prepare many delicious salads. But in our family, not a single celebration is complete without Olivier. This is exactly what we will talk about today.

I have already shared recipes for this dish with you. But now I want to pay attention to the classic recipe with sausage. After all, as we know, it can be prepared in different ways. Some make it without carrots, and others with meat. You can use assorted meats or sausages. All this is certainly not bad. After all, the most important thing for us is that the dish is tasty.

If you've ever been interested in the history of this salad, you probably know that it was actually made from completely different products. Not the kind we are used to using. That's why this dish has a lot of names. But the most common is, of course, winter. You can continue discussing the salad as much as you like. Still, it’s better to get straight to the point and start preparing it.

If you decide to cook using this method, then I will say right away that it is very simple. In general, everything classic is very easy. There will be a standard set of products here. That is, definitely with carrots and boiled sausage. The taste will be delicate and slightly sweet, but I think you already know that.

Ingredients:

Pickled cucumbers – 4 pcs.;
Boiled sausage – 300 gr.;
Potatoes – 4 pcs.;
Carrots – 2 pcs.;
Chicken egg – 3 pcs.;
Onion – 1 pc.;
Mayonnaise – 4 tbsp. l.;
Salt - to taste;

Preparation:

1. Place the eggs in a saucepan and pour cold water. Place on the fire and cook after boiling for 7 – 9 minutes. Then we send it under cold water. When cool, remove the shells.

To prevent them from cracking during cooking, add 1/2 tablespoon salt. If they do burst, the contents will not leak out.

2. Boil potatoes and carrots until tender. Cool and clean. We also peel the onion.

3. Chop eggs and boiled vegetables into small cubes using a vegetable cutter. You can just cut it with a knife. Place directly into a salad bowl.

4. We also cut the sausage, cucumbers and onions into small squares. We send it there too.

5. Add peas, mayonnaise, salt and pepper to the slices. Mix everything well and serve.

If you have prepared a lot of salad, then you should not season it all with mayonnaise. Otherwise it will quickly deteriorate. It is better to do this in small portions immediately before serving.

Everything seems to be very simple. Let's try another way.

How to prepare Olivier salad with sausage and fresh cucumbers?

Not everyone likes the taste pickles. Therefore, you can make the dish with fresh ones. It will be very tasty. They will also add more brightness and color to the salad. After all, corned beef loses its greenness, and therefore its brightness.

Ingredients:

Ham – 400 gr.;
Canned peas – 1 can;
Chicken egg – 5 pcs.;
Carrots – 2 pcs.;
Potatoes – 4 pcs.;
Fresh cucumber – 200 gr.;
Parsley - 4 sprigs;
Mayonnaise – 5 tbsp. l.;
Salt - to taste;
Ground black pepper - to taste.

Preparation:

1. Boil eggs, potatoes and carrots until ready. Then we cool them and peel them.

2. Meanwhile, we begin to cut other products. These will be ham and cucumber. We chop them into small cubes. Place in a large bowl.

3. Rinse the parsley and dry it with a paper towel. Then chop it very finely. We send it there too.

4. Boiled products are ready. We also cut them into cubes.

5. Add peas and mix everything. Then add mayonnaise and spices. Mix the salad again.

There is no need to add a lot of salt. Since it is already in the sauce. So add a little bit and try it. Perhaps this will be enough.

You can decorate it for serving.

Olivier recipe for the festive table:

The cooking method itself is no different from the previous ones. Only a set of products. But the whole point is that it needs to be served very beautifully. After all, when a dish is decorated and solemnly presented, it is eaten instantly. Because it always seems like something very unusual has been added to it. It’s not for nothing that it attracts people so much!

Ingredients:

Chicken egg – 3 pcs.;
Potatoes – 1 pc.;
Carrots – 1 pc.;
Pickled cucumber – 2 pcs.;
Semi-smoked sausage – 250 gr.;
Canned peas – 200 gr.;
Mayonnaise – 4 tbsp. l.;
Salt, pepper - to taste;
Olives – 10 pcs.;
Pomegranate – 1/4 pcs.;
Greens – 1 sprig.

Preparation:

1. Boil potatoes and carrots in their skins until tender. Then cool and clean. We do the same with eggs.

Do not overcook vegetables. Otherwise, they will be very soft and more like puree, and this will ruin the look of the salad.

2. Slice small cubes boiled vegetables, eggs, sausage, cucumbers. Place in a salad bowl.

3. Add peas, mayonnaise and spices. Mix everything thoroughly. Take the baking ring and place it on a flat dish. Place the salad in it and compact it.

4. Cut the olives into rings. Cleaning the pomegranate. Place the rings on a platter. Decorate with herbs and sprinkle with grains.

You can serve such beauty on festive table.

How to decorate Olivier salad for a festive table?

As I already said, the biggest New Year holiday is upon us. And behind it there is still Christmas and many others. I'm not talking about birthdays. I would like it to be on the table not only delicious dishes, but also beautifully decorated. I offer you several ways to decorate Olivier salad, as well as other salads.

1. Clock.

We will need:

Olivier salad
Boiled carrots;
Boiled eggs;
Dill;
Mayonnaise;
Green onions.

1. On large dish arrange the salad in the shape of a circle, heart, or square. The surface of the dish must be level.

2. Cut the carrots into circles. There should be 12 of them. We arrange them in a circle, like a dial. We write numbers on top of it with mayonnaise.

3. We make arrows from dill stems. And we chop the branches themselves not very finely and lay them out on one side for decoration. We also make circles from grated eggs. And finely chopped onions should decorate the sides of our salad.

2. Wreath.

We will need:

Olivier salad;
Dill;
Small berries (cranberries or lingonberries).

1. Place the glass upside down on the dish. Place the salad around it. Then we remove the glass very carefully.

2. Tear the dill into small branches. Place on top of the dish.

3. Sprinkle with berries. Just not very much. It should look like they are toys.

3. Gift.

We will need:

Salad;
Boiled carrots;
Parsley.

1. Place the salad in the shape of a square.

2. Cut the carrots into long thin strips. Place it as shown in the photo in the form of a gift ribbon.

3. Arrange small parsley leaves.

4. Glade.

We will need:

Olivier salad;
Cherry tomatoes;
Olives;
Mayonnaise;
Dill;
Lettuce leaves.

1. The salad can be placed in any vase.

2. Cut the cherry tomatoes in half and place them randomly on the surface.

3. Also cut the olives in half and in half again. These will be the heads of the bugs.

4. Drizzle mayonnaise dots on top of the tomatoes. And we arrange the dill and lettuce leaves in the form of bushes.

5. Animal.

We will need:

Olivier salad;
Olives;
Sausage;
Lettuce leaves.

1. Place lettuce leaves on a plate. And on top is Olivier in the shape of an animal. This could be a symbol of the coming new year.

2. Cut one piece of sausage into the shape of ears. And the other one will be a piglet. The olives will become the eyes.

I bring to your attention a video that shows a selection of photographs with salad decorations. In it, the author shows the easiest patterns. Anyone can use these ideas, even if they don’t have much imagination. I'll be happy to use a couple of ideas. After all, you really want it to always be beautiful on the table.

I hope you liked the video too. What about our salad recipes? After all, everything ingenious is simple. So it is in our case. Olivier is very easy to prepare and you will never forget it. After all, everyone has been eating it since childhood and that’s why even children know how to cook it. And now I say goodbye to you, see you soon!

New Year 2018 is approaching friends. First of all, salads deserve the most attention at this time. Today we will prepare the most popular Olivier salad - according to classic recipe with sausage and pickles. Everyone knows and loves him. This salad is very easy to prepare and is eaten in bowls. We already looked at the recipe last time.

For cooking classic salad Olivier with sausage and pickles, we will need inexpensive products that are accessible to everyone.

In order not to spoil our salad, all products must be fresh and tasty.

The potatoes should not be starchy and should not become overcooked during cooking. Carrots should taste sweetish.

It is better to buy more expensive boiled sausage without any aftertaste. Since we are preparing a classic salad today, it is prepared with sausage. For this reason, we will not use other meat products today.

The eggs should be fresh and the green peas should not be hard. Pickles according to your taste - crispy. If you have your own, fine, no, buy a jar at the market or store.

We have considered all the ingredients, all that remains is to season them delicious mayonnaise. You can buy whatever you want in the store, or you can make your own at home.

Menu:

Olivier salad - recipe with sausage and pickled cucumbers

Ingredients:

boiled sausage – 400 gr
salted or pickled cucumber – 3 pcs.
boiled potatoes – 7 pcs.
carrots – 3 pcs.
boiled chicken eggs – 3 pcs
green onion – 50 grams or (onion – 1 piece)
canned green peas – 1 jar

Preparation:

1. Boil potatoes and carrots in their jackets in salted water in advance so that they are cool and peel.

When the water boils, salt the water and only then add vegetables. In this case, there will be no need to add salt to the salad.

2. Boil the eggs hard for 10 minutes, cool and peel.

To clean the eggs better, remove from the stove and place in cold tap water.

Due to the nationwide love for Olivier Salad, we will cook it in a “basin”, because after New Year's Eve On January 1, we will all want to have another extra plate of Olivier for breakfast.

3. Prepare a bowl or pan and start cutting potatoes, carrots, boiled eggs, sausage, and pickles into cubes, about the same size as peas.

4. First of all, cut the sausage into cubes.

5. Then cut the pickles into small cubes in the same way.

6. We also chop vegetables - potatoes, carrots, onions and eggs. The most important thing is that the cuts are approximately the same size. This will make the salad more attractive.

7. Open the can of peas, drain the water and pour them into a bowl with the rest of the ingredients.

8. Mix all vegetables well.

9. If there is a lot of salad and you won’t serve the whole salad at once, you need to tighten it cling film and in this form can be stored in the refrigerator.

Good afternoon everyone!! How many recipes are there for everyone’s favorite Olivier salad?! Frankly speaking, a lot!! It is also prepared with beef, pork, and chicken; with fresh and pickled cucumbers; with apples; with red caviar and fish; with crabs and shrimp...But the folk recipe for this dish is made using sausage, as they say, both cheap and cheerful))

Usually the sausage in this salad is boiled, for example, doctor’s sausage, or milk sausage. It's best to choose fat-free options. I know some chefs who prepare food using sausages or ham, but I honestly haven’t tried it myself. In our family, it is customary to make an appetizer from boiled sausage and pickled cucumbers, sometimes I actually use pickled cucumbers, since we eat the first version of cucumbers very quickly.

This is interesting!! Abroad, Olivier salad is called “Russian salad”.

How to prepare Olivier salad with sausage and pickles

This famous dish It is always served on the festive table, but if we talk about the New Year, then the dish is a signature snack. Since childhood, I remember the taste of salad with sausage; my grandmother cut it into large quantities and in the morning there was no trace left of Olivier...

Ingredients:

Potatoes - 3 pcs.;
Sausage - 300 gr.;
Pickled cucumber - 3 pcs.;
Eggs - 4 pcs.;
Carrots - 1 pc.;
Pickled peas - 200 gr.;
Mayonnaise - 180 gr..

Cooking method:

Boil vegetables and eggs until tender. Cool and peel them. Then cut into cubes:

potato

Add green peas, first drain the liquid from them. Season with mayonnaise, salt to taste and mix well. Decorate as desired. Let's serve!!

Olivier with sausage and pickled cucumbers

I have already said that pickled cucumbers can always be replaced with pickled cucumbers, the taste will not change. Here's something interesting detailed video explanation of how to prepare the dish, watch and rate:

Although these recipes are from distant Soviet times, not everyone likes to make Olivier with sausage, since the quality of this meat product became not very good. In any case, it all depends on taste, I always cook with sausage, but I take more expensive ones and add onions, and you can cook with meat or. Or do you still prefer the classic salad with sausage and pickles?! I will be glad to see your comments, write, let’s discuss instead!!

Recipe for homemade mayonnaise for Olivier salad

And in conclusion, for you, my dear readers, I have prepared a very simple and delicious way preparing homemade mayonnaise for any salad. Bookmark it!!

Ingredients:

Egg – 1 pc.;
Vegetable oil – 200 ml;
Lemon juice – 1.5 tbsp. l.;
Salt, sugar - to taste;
Ready mustard – 1 tsp;
Ground black pepper – 0.5 tsp..

Cooking method:

1. Take tumbler or a deep bowl and break the egg, adding salt and sugar, a little pepper.

2. Beat the mixture for 10-15 seconds, then add the prepared mustard.

3. Take a mixer and beat everything until fluffy and homogeneous.

4. Without stopping the mixer, slowly add vegetable oil. Add oil 0.5-1 teaspoon at a time, each time thoroughly whisking the future mayonnaise for 10 seconds. Please note that after 2-3 minutes half of the oil will be added and the mass should thicken and change color to a lighter one. Next, pour in the oil in a thin stream, increasing the speed of the mixer.

5. Add sugar and salt to taste. Squeeze the juice from the lemon and add to the mayonnaise and beat again with a mixer.

6. If the mayonnaise turns out to be very thick, then simply add 1 tbsp. l. cold boiled water. Transfer the mayonnaise to a clean container, close tightly and keep in the refrigerator until ready to use.

That's all I have for today. See you soon!!

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, main meat ingredient(beef, chicken, sausage) with the addition of sauce dressing (mayonnaise and sour cream) and spices. Prepare Olivier at home for New Year's table- the right decision for every housewife.

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

How many calories are in Olivier

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

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

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

Ingredients:

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

Preparation:

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

Video recipe

Bon appetit!

Classic Olivier - French recipe

French Olivier salad with veal tongue and quail eggs consists of large quantity ingredients. Refueling 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,
Leaf salad– 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, black ground pepper, garlic powder - to taste.

Preparation:

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

Olivier recipe for the New Year

Ingredients:

Beef – 600 g,
Carrots – 4 pieces,
Potatoes – 4 pieces,
Pickled cucumbers – 8 pieces,
Green peas – 80 g,
Chicken eggs – 6 pieces,
Mayonnaise – 100 g,
Parsley – 1 sprig,
Salt, spices, fresh herbs- 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 it as a dressing classic mayonnaise. I prefer light, with low content 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,
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 crush 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. Adding to winter salad Olivier salad with sausage and corn.
I put in the corn, after draining the liquid from the jar.
If the salad is being prepared for the evening, I put the dish in the refrigerator without dressing with mayonnaise or mixing the layers.
Before serving, add salt and make a dressing of mayonnaise and sour cream. Mix thoroughly.

Olivier is ready!

How to make Olivier with smoked sausage

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

Ingredients:

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

Preparation:

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

How to cook Olivier salad with chicken

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

Ingredients:

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

Preparation:

For instant cooking I use a slow cooker for 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 thoroughly chicken breast. I dry it with kitchen towels. I cut into medium sized cubes. Salt, add spices (I use curry) and soy sauce. Place the chicken pieces in a frying pan with preheated vegetable oil.
I fry over medium heat. I stir the pieces of chicken breast so that the meat does not burn.

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

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

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

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

Video recipe

Real Olivier with chicken and apple

Ingredients:

Chicken breast – 700 g,
Potatoes – 3 pieces,
Chicken egg - 3 pieces,
Carrots – 2 small pieces,
Fresh cucumber – 1 piece,
Pickle– 1 piece,
Green peas (canned) – 1 jar,
Apple – 1 piece,
Mayonnaise – 150 g,
Parsley dill, green onions- 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 Olivier salad by using finely chopped fresh apple.
Salt, add mayonnaise, pepper. I stir again. Real Olivier with chicken and apple 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),
Blend " Provencal herbs", 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. Delicious Olivier I recommend eating it 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. Serving delicious salad Olivier on the table, garnishing 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 post it in big 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'm doing it around beautiful design from quartered eggs and olives. I pour the prepared sauce dressing over the eggs. I make a neat cap of black caviar on top.

Beautiful, delicious and the most original Olivier ready!

How to make Olivier salad with fish

Ingredients:

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

Preparation:

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

History of Olivier salad

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