Olivier salad is a classic simple recipe. Classic Olivier salad: a recipe for the New Year! "Olivier" without meat and eggs for those people who fast

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

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

Olivier does not actually require salt as a seasoning, as many ingredients and dressings already contain salt. So we salt strictly at the final stages of cooking this dish, based on taste and preferences.

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

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

Let's name the traditional ingredients for Olivier salad. These are undoubtedly sausages, housewives can vary here - boiled or raw smoked, sausages or ham. Of course, these are potatoes boiled, as a rule, in their skins - so you are more likely to cut them into cubes. Green peas, canned or fresh, if possible, depending on the time of year, frozen is allowed. As well as salted, pickled or fresh cucumbers, boiled carrots, Provencal mayonnaise (preferably without additives and extra flavors) or thick sour cream.

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

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

Olivier salad classic recipe with sausage and pickles

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

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

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

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

You will need:

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

Cooking method:

Prepare a deep bowl or saucepan for easy salad mixing

We clean the sausage from the film, cut into medium cubes, put everything in the prepared dishes

Chop the onion into small cubes

Carrots are also cut into small cubes.

Grinding eggs

Pickled cucumbers cut into cubes

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

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

Add mayonnaise and knead the salad well until salt is added

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

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

Decorate the salad with a sprig of parsley, serve

Enjoy your meal!

How to originally serve salad Olivier

I would very much like to say separately about the original serving of Olivier salad on the festive table. It is worth devoting a few minutes to the appearance of the dish, because the boundaries of fantasy in the kitchen do not exist, and the first glance is everything

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

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

Feel free to surprise your guests and loved ones!

So, in front of you is a ready-made Olivier salad. Here are a few options for its original serving on the table.

In this option, you will need a removable form for salads. We put the form on a plate, fill the form, tightly laying the salad with a spoon, remove the form and decorate the salad with herbs

A small amount of lettuce can be wrapped in tender Beijing cabbage leaves, laid in rolls. Beautiful, effective and very tasty!

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

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

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

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

A large amount of salad can be decorated and served in the most unusual and interesting way. Lettuce is smeared on top with an additional layer of mayonnaise. As a background, a protein or yolk or a layer of finely grated yellow cheese can be used. Greenery will help to complement the beauty.

For example, such options in the flower theme

Or maybe take animals as a basis

Or make a salad on the occasion of a particular holiday

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

Delicious Olivier salad with meat recipe with photo

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

A real feast of tastes, because it has so many ingredients, some of which are lightly fried, i.e. their taste is revealed to the maximum. Hearty and rich! Salad for real men! The taste of such an Olivier surprises and satiates lovers of a hearty meal! Feel free to take note of it and decorate your feast with such a salad!

You will need:

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

Cooking method:

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

Heat 50 ml of oil to a smoke in a frying pan over high heat, fry the meat cubes to a beautiful bronze crust. Put the fried veal on a paper towel, let the excess oil drain

Fry sliced mushrooms in a frying pan, adding vegetable oil if necessary. Salt them a little in the process

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

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

Hard boil eggs in a small bowl with 1 tbsp. l. salt. Cool the eggs in cold water, peel and finely chop

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

Finely chop the greens, add to the salad

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

Dressing the salad with mayonnaise, mustard

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

Enjoy your meal!

Olivier salad with chicken classic simple recipe

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

As soon as boiled sausage changes from boiled poultry, Olivier immediately sounds in a completely new way, conquering you with its taste.

Otherwise, the components are similar. Cook and enjoy a new take on Olivier salad!

You will need:

4 things. jacket-boiled potatoes
500 g boiled chicken breast
1 PC. large boiled carrots
3 pcs. hard-boiled eggs
1/2 piece onion
4-5 pcs. salted cucumbers
1 b. canned peas
200 g natural mayonnaise
salt to taste
dill for decoration

Cooking method:

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

There are two ways to boil chicken breast, in the first - we lay the meat in cold water, in the future we will get the broth. In the second, the breast is placed in boiling water, cooked quickly, thereby retaining all the nutrients

We cut everything else into cubes - cucumbers, eggs, potatoes, add peas

Mix all the ingredients with a spoon in a convenient bowl

Add mayonnaise, mix well

Taste and add a little salt to taste if needed.

Sprinkle the finished salad with chopped dill, you can serve

Enjoy your meal!

Authentic French Olivier salad recipe from the early 1860s

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

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

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

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

Olivier was submitted to the gourmet court, and was highly appreciated. To the complete frustration of Lucien, people preferred to mix the great creation, and already eat it in this form. Then, realizing that he was guaranteed success in any case, he realized that his favorite dish would be in demand and would not lose popularity among connoisseurs for a long time to come. And he was certainly right.

After the onset of the Soviet famine era, hazel grouses were no longer put in Olivier as a relic of the bourgeoisie, veal tongue was replaced by affordable boiled sausage, capers were replaced by green peas, boiled carrots became a guest. Until now, in the classic version, such components as eggs, pickles and potatoes have retained their presence.

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

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

Original salad Olivier with gherkins. Video

Ingredients: green peas, onions, potatoes, carrots, sausage, cucumber, green onions.

Olivier salad is the unchanging king of dishes on the festive table. How to celebrate the New Year, Birthday or anniversary without this wonderful dish? Let's cook Olivier salad according to the recipe with a photo step by step - we assure you, it's quick, easy, and very tasty!

We bring to your attention a recipe for a classic salad, but if you wish, you can replace the sausage with beef or even chicken fillet (the recipe for this salad will be below). The choice of sausage also affects the quality of the result. Buy only tasty and high-quality ones - a salad with cheap sausage changes the taste of the dish dramatically!

Chop the lettuce ingredients finely, roughly so that the cubes are the same size as peas. Pre-boil hard-boiled eggs, carrots and potatoes in their skins. If there is meat instead of sausage, boil it too. Chop the onion and pour boiling water for 10 minutes, drain and cool. Open the green peas, drain the liquid.

More about products:

Green peas - 1 can
1 medium onion
300-400g sausage/boiled meat
5 eggs
2 medium carrots
5 medium potatoes
3 medium cucumbers (preferably fresh)
1 bunch green onions
Mayonnaise

Salad "Olivier": a recipe with a photo step by step

Pour green peas and onions into a deep bowl.

Chop sausage and add to bowl.

There are also finely chopped cucumbers and half a bunch of green onions.

Chop the boiled eggs and also into a bowl.

Cut carrots and potatoes into small cubes and also add to the bowl.

Mix everything well and season with salt.

Season with mayonnaise. By the way, you can replace half of the mayonnaise with fat sour cream - it will be less caloric, but no less tasty, and even healthy!

Our Olivier salad according to the recipe with a photo step by step from Notes of Taste is ready! Enjoy your meal!

and now:

Olivier salad recipe with chicken

Time for preparing: 1 hour.
Ingredients: cucumbers, chicken fillet, carrots, potatoes, onions, eggs, green peas.

For those who do not accept sausage in their diet, or just want to please themselves with something tasty and new at the same time, we offer a step-by-step recipe for the traditional Olivier salad with boiled chicken fillet instead of sausage. It turns out a salad that is in no way inferior in taste to the traditional one, but it is very satisfying and even, I’m not afraid of this word, lean, if it is seasoned not with mayonnaise, but with mayonnaise in half with sour cream.

More about products:

cucumbers - 2 pcs.;
potatoes - 3 medium;
eggs - 4 pcs.;
carrots - 1 large;
chicken fillet - 400g;
green peas - 200g;
onion - 1 medium head.

Cooking Olivier salad with chicken step by step photos

Chop the cucumber into cubes. The size is about 1-2 peas.

Pre-boil the potatoes in their skins, cool, chop gently also into cubes of the same size. A little secret - so that the potatoes do not stick to the knife, moisten them periodically with cold water.

Chop the eggs (any size pieces).

... and carrots.

Pre-boiled chicken fillet, ideally, it’s also good to cut into cubes, but it’s sooooo difficult here, except that the knife must be very sharp. In principle, the resulting cubes will then fall apart in the salad anyway. But that doesn't change the taste.)

Add green peas.

... and chopped onion pre-filled with boiling water. Mix everything, season with mayonnaise or sour cream, and serve! Enjoy your meal!

For those who want to somehow decorate the Olivier salad in an original way, we offer a video on how to make a basket for Olivier products. Very cool, simple and interesting!

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.

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:

Prepare and boil potatoes, carrots. Cut the products into small cubes of the same size.
In the same way, cut the sausage and boiled eggs. It is the same type of cutting that will make the salad outwardly attractive.
Grind cucumbers, squeeze. Excess liquid in the snack is not needed.
Mix products.
Drain the water from the jar of peas, add to the general composition.
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:

Pour water over vegetables, boil until tender.
Boil hard-boiled eggs, cool, peel.
Boil beef pulp in broth with bay leaf and peppercorns.
Cut food into cubes.
Grind cucumbers and onions in the same way.
Throw in peas.
Combine all the components of the salad, salt to taste.
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:

Pour the washed fillet with water, boil until tender, adding spices for flavor.
Boil vegetables, in a separate bowl - eggs. Refrigerate products.
Cut prepared ingredients. For salad, they should be shaped like cubes.
Also cut the cucumbers, finely chop the onion.
Mix products, add peas.
Pepper to taste, salt.
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:

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

Boil carrots and potatoes, cool, cut into cubes.
Also cut the cucumber.
Drain the liquid from the jar of mushrooms, chop.
Scald chopped onion with boiling water. This procedure will help rid the onion of a sharp aftertaste.
Mix salad ingredients.
Pour peas, after draining the water.
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.
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:

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.
Also chop the sausage, finely chop the onion.
If the cucumber has a hard skin, then it is better to remove it, cut the vegetable in the same way.
Mix food.
Drain the marinade from the jar, add the peas to the vegetables.
Sprinkle pepper, pour mayonnaise. Mix.
Salt to taste. This should always be done after adding the mayonnaise.

Ingredients:

raw shrimp - 420 g (medium);
mayonnaise - 220 ml;
water - 1 tbsp. a 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:

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.
Boil the eggs for 10 minutes, cool, chop.
Pour carrots with water, boil until cooked, cool, cut into cubes.
Chop cucumbers. To make the dish more tender, it is better to cut the peel from the vegetable.
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.
Chop greens.
Mix prepared foods.
Drain the marinade from the peas, add to the vegetables.
Get the prepared shrimp, combine with the main composition.
Finally, finely chop the avocado.
Pour the appetizer with mayonnaise, salt to taste.

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.

Enjoy your meal!

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:

Boil hard boiled eggs, cool under cold water and peel. Ready potatoes, baked in their skins, peeled. Both components are cut into small cubes.
Boil the chicken fillet until tender and also cut into cubes.
Crab meat cut into cubes.
Chop fresh and pickled cucumbers into cubes.
Finely chop the greens.
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.
Mix all chopped ingredients and green peas in a large bowl or saucepan.
We mix 3 tbsp. sour cream and 2 tbsp. l. mayonnaise and dress the salad with this sauce.
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:

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.
Bake the beef with salt and pepper in the oven and then cut into long strips, about 2 cm wide.
Marinate onions for 30 minutes in lemon juice, then cut into quarters of rings.
Finely chop the green onion.
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.
Mix green peas, capers and all chopped ingredients except beef in a convenient bowl. We dress the salad with homemade mayonnaise.
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.

Enjoy your meal!

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:

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

It 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.

Hello my dear friends and visitors of my blog! Today it is with great pleasure that I present to your attention a very tasty, and very famous salad. You can cook it for any holiday, or just a family dinner. And on the New Year's table, it is simply necessary. I think you have already guessed what the recipe will be. Classic salad Olivier. It is prepared quickly, from the products available to all of us, and eaten even faster. Such simple recipes are always in the cookbook of every housewife.

Many of the assembled guests at the table begin to argue about the composition of this dish. Some say it should have chicken breast, others veal. And someone cooks only with boiled sausage and for him this is a real recipe. What ingredients will be needed and how they can be replaced, we will understand in this article.

And today we will consider the most famous and delicious options for a simple Olivier. I hope my recommendations are helpful to you.

Dishes will always be much tastier if you choose the right products for them. They must be of good quality. Almost all the necessary products we always have in stock at home. You can and it will be even tastier with it. As a result, the salad turns out to be quite satisfying. Its calorie content is 198 kcal. per 100 grams. But even those who follow the figure can afford a small portion of this delicious dish.

Classic Olivier salad with sausage - a delicious recipe

For such a treat, I usually take a boiled Doctor's sausage. Although, no one is forbidden to choose their favorite variety. Only smoked, perhaps, should not be taken. After all, it is somewhat dry for salads.

A few years ago, our grandmothers made it in a large salad bowl. We will try to recreate this taste. You can see the step-by-step description of the preparation below. And the detailed composition of the ingredients is as follows:

Potato - 3-4 tubers
Chicken eggs -3-4 pcs.
Onion - 1 head
Carrot - 1 pc. large
Bank of green peas - 250-300 grams.
Boiled sausage (doctor's) - 200 grams.
Pickled cucumbers - 3 pcs.
Mayonnaise - to taste
Green onions, parsley - to taste

1. First you need to boil raw foods. We take a small bowl, put the eggs and fill it with water, add a little salt and send it to the fire.

Hard boiled eggs are boiled for 5-7 minutes after boiling.

3. My potatoes and carrots, put them in a saucepan with salted water. Boil for about 30-40 min. But still, I advise you to check with the tip of a knife, sometimes the potatoes boil so quickly. And this is of no use to us. Cool, peel and cut into cubes.

4. Put the chopped ingredients in a deep bowl. Finely chopped onion is also sprinkled there.

5. We cut the boiled sausage into circles 1 cm thick. Then we put it on top of each other and cut the strips. We will cut them into cubes of the same size as the vegetables.

It is advisable to cut the ingredients into equal pieces for the aesthetic appearance of the finished dish.

Do the same with pickled cucumbers. Open canned peas, drain water from it and send to a bowl. Look at how in this photo all the products are beautifully cut.

6. All this stuff is mixed and seasoned with mayonnaise. We send it to the refrigerator for a couple of hours. There it will be well infused and will be even tastier. If you do not have time for the salad to soak, it can be served immediately. Decorate the dish with sprigs of greenery, olives or egg flowers.

Winter salad Olivier with meat and pickles

As already indicated in the article, there are countless recipes for the dish. Each hostess has his own. Therefore, I have prepared for you another successful recipe with beef and pickles.

Pickling cucumbers for this recipe should be without vinegar. That is, we need not pickled, but pickled cucumbers. Their such sour taste goes well with beef or veal. So, what do we take for this dish:

Boiled beef fillet - 300 gr.
Eggs - 3-4 pieces
Potato - 3 pieces
Carrots - 2 medium
Bulb - 1 piece
Pickled barrel cucumbers - 3 pieces
Canned peas - 1 can
Mayonnaise - to taste

Cooking steps:

1. First of all, let's cook the meat. It must be washed, poured with water and boiled until tender. Cool and cut into small cubes.

2. Potatoes, along with carrots, also boil, peel and chop into suitable cubes.

3. Hard boil eggs. Get rid of the shell and chop them. If you have an egg cutter at home, you can use it. If not, cut with a knife.

4. Cut pickles into random pieces. Onions can be chopped into squares, or thin half-rings.

5. Combine all the prepared ingredients in a bowl, add green peas, after draining the water from it. Now lightly salt and pepper everything.

Do not forget that cucumbers and mayonnaise are quite salty in the composition.

Season with mayonnaise and mix well again. If you have time, let the dish stand in the refrigerator for a while. If not, bring it to the table right away. Garnish with parsley or other herbs.

Classic Chicken Olivier Salad - Easy Recipe

A lighter version of this dish can be prepared for dinner with your family. It is suitable, of course, for any holiday. He will never get bored and will be an addition to any other dish.

A 100-gram serving contains 95 kilocalories. This is such a light salad with chicken breast. It has a lot of cucumbers and little mayonnaise.

Ingredients:

Chicken breast - 250 grams
Chicken eggs - 2 pieces
Medium potatoes - 2 pieces
Pickled cucumbers - 2 pieces
Fresh cucumbers - 2 pieces
Medium carrot - 1 piece
Bulb medium - 1 piece
Green peas - 100 grams
Mayonnaise - 50 grams

Cooking:

1. Boil the eggs in salted water until tender. It will take about 5 minutes. Then cool and cut into small cubes.

2. Boil the chicken fillet in salted water until tender. When cool, cut into cubes.

3. Salted and fresh cucumbers also need to be chopped. It is desirable that the pieces are the same size, as in the photo below. First, cut along, and then crumble across.

4. Wash carrots and potatoes beforehand. Pour water into a saucepan, lightly salt. Boil until cooked, check with a wooden skewer. If the skewer comes in easily, the food is already cooked. We cool, clean everything and chop.

5. Pour all the chopped ingredients into a bowl. Pour canned peas, onions and greens here. Salt, pepper to taste and season with mayonnaise. Mix everything well and the dish is ready. It can be beautifully arranged in plates and served on the table.

Video on how to cook a delicious Olivier salad

If you want to make a delicious treat for the festive table, then pay attention to this recipe. Fish lovers will definitely like it. You can see in detail how to make Olivier with red fish on the channel of Svetlana Chernova.

Let the salad soak before serving. The bowl must be wrapped with cling film. Still, the fish has a strong smell. Yes, and we do not need it to pick up extraneous flavors. After 20 minutes, the salad can already be carried to the table.

Such an appetizer can also be served in pita bread. So it will look even more attractive on your table. To do this, lay out the pita bread, put a small amount of filling on it and wrap it with a roll, send it to the refrigerator. After 15 minutes, cut into pieces.

Classic Olivier salad with fresh cucumber

Over time, all your favorite salads get bored and you want something new. Therefore, I present to your attention the classic Olivier, but with the addition of fresh cucumbers. They will give it a spring touch.

It doesn’t take much time to prepare, but as a result you will get a hearty and tasty dish. Try to take only natural products, then this food will be useful for the body.

Let's see what ingredients we need:

Potato - 3 pcs.
Carrot - 3-4 pcs.
Boiled sausage - 300 gr.
Fresh cucumbers - 3 pcs.
Mayonnaise, sour cream - for dressing
Dill and parsley greens - for decoration

So, let's prepare a delicious and easy-to-prepare salad of all time.

1. Wash potatoes and carrots. Place them in a bowl or bowl. Pour cold water, add salt and cook until tender.

2. At this time, in another bowl, we send the eggs to boil. In minutes 7 will be hard-boiled. Then put them in cold water and let them cool down.

3. Rinse cooked vegetables with cold water for better cleaning. Then carefully remove the skin and chop.

4. Also chop the sausage into appropriate pieces.

5. Take fresh cucumbers, wash them thoroughly. Blot off excess moisture with a paper towel. Chop into small cubes.

6. Hard-boiled and chilled eggs are peeled. Cut them into the same size as the rest of the components.

7. We take a large bowl in which we combine all the products. Add canned green peas. It remains to season and mix.

For this dish, I make dressing from sour cream mixed with mayonnaise. So the salad turns out tastier and more tender.

Salt, pepper to your taste, mix everything thoroughly. Here is the finished dish. Garnish with a sprig of parsley when serving.

Step-by-step recipe for a real Olivier salad with chicken meat

Still, with meat, Olivier becomes more saturated and satisfying. But this recipe with fresh herbs is sure to please your family and guests.

A winter salad with chicken breast, fresh cucumber and herbs can be a complete dinner. It is both filling and low in calories. I will make it for the whole family. And for whom this is a lot, reduce the amount of ingredients by half.

So what do we need:

Chicken breast - 450g.
Potato - 3 medium
Carrots - 2 medium
Eggs - 6 pieces
Fresh cucumbers - 3 pcs.
Green onions - 100 gr.
Dill - 1 bunch
Sour cream - to taste
Salt, pepper - to taste

1. Let's start cooking our delicious salad. Put carrots, potatoes in a saucepan and cook until tender.

2. We take another small saucepan, eggs will be boiled in it.

3. Let's cool the cooked products. All ingredients must be cut and poured into a deep bowl.

Do not add peas to this salad.

4. My greens and cucumbers, let the water run out and chop arbitrarily. Add to the rest of the ingredients.

5. Fill our salad with sour cream. With sour cream, this salad has a real taste of childhood. All is ready. Call the family to the table.

Video recipe for cooking Olivier at home

I have been watching recipes on Olga Matvey's video channel for a long time. The girl cooks amazingly. Watch the video in which she prepares Olivier.

As soon as I saw it I wanted to eat it. Then it's time to start preparing your favorite salad. Such a salad will always be appropriate for any holiday, especially in winter. After all, it is also called Winter Salad.

I hope that these options will be enough for you to choose the right one. Many thanks to everyone who cooked with me. I will continue to delight you with new and delicious recipes. See you!