The Olivier recipe is not only according to GOST, but also just like Nadia's. Ingredients, step-by-step preparation and a couple of secrets that will make the salad tastier than usual!

Who does not know the most famous and beloved New Year's film of all time. Accompanied by him, for decades, housewives have been cutting salads and preparing a festive dinner. In this picture, on Nadya's table, as noted long ago (or maybe you yourself remember by heart), there were such dishes: crab and beetroot salads, roast beef, jellied fish, sprats in oil, oranges, champagne and, of course, olivier.

What is the New Year's menu without the highlight of the program?

We offer this year to cook the same Olivier, which Zhenya Lukashin and everyone's favorite Ippolit ate with appetite. According to GOST recipe.

Salad "Olivier" - ingredients

The secret of a delicious dish is fresh products, and in the current realities, the quality of the ingredients is also important for cooking Olivier. Therefore, we prudently abandoned our once beloved doctor's sausage, and boiled carrots and beef appeared in the salad instead.

• 600 g of boiled beef;
• 4 potatoes of the same (medium) size;
• 2 carrots, also the same size (small);
• 200 g salted;
• 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.

Olivier recipe according to GOST

There is no doubt in your ability to cut a salad beautifully, but you can still learn a couple of life hacks from a step-by-step Olivier recipe.

1. For Olivier, like Nadia's, it is important to cook delicious meat. Beef in one piece, young and not sinewy, 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 impeccable.
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. Many housewives put onions in the New Year's Olivier - onion or green. But in the salad "like Nadia's" - it is not.
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 guests arrive, it is better not to season the salad, but to put it in the refrigerator. Add sauce just before serving. Have a delicious holiday!

For a change, you have an olivier with sausage and another secret ingredient.

Step-by-step recipes for cooking Olivier with beef, fresh vegetables and homemade pickles (barrel) cucumbers

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

11 gr.

carbohydrates

151 kcal.

Option 1: Classic Beef Olivier Recipe

Considering that recently it has become more and more difficult to find high-quality sausage for making a traditional New Year's salad, many housewives use boiled meat. With it, the classic Olivier salad with beef becomes not only tastier, but also healthier. Let's try to cook it together.

Ingredients:

• 355 gr. fresh potatoes (which hold their shape)
• 350 gr. beef pulp;
• A small jar of green peas;
• 3 pickles;
• 3-4 eggs;
• small carrot;
• Fresh cucumber - to taste;
• 125 gr. mayonnaise (quality);
• Fresh herbs, salt, spices (coarsely ground pepper).

Step by step beef olivier recipe

Rinse the meat under water (you will need a small piece without fat and films), add water, optionally add salt and spices, illiquid parts of root crops and cook until tender. Take out the vegetables and spices, cool the meat, but on the basis of the broth, you can cook homemade noodles or a light soup for the first course.

Put potatoes and carrots to boil, you can do it in the evening, or after cooking, cool under running cold water and let dry. Boil eggs until done.

In a large kitchen bowl for easy mixing, add peas (drain), chopped cucumbers and cubes of boiled beef.

As soon as the vegetables and eggs have cooled, we clean them and mix them with other products in the same way, add spices and salt, finely chopped greens and mayonnaise. Mix thoroughly, leave for a couple of hours in the refrigerator, tightly closing the container with a lid, and then serve.

When laying out the Olivier salad with beef on plates, it is advisable to add a little mayonnaise next to it, and a sprig of fresh parsley.

Option 2: Quick step by step beef olivier recipe

It would seem, at first glance, that for us the preparation of winter salads stretches into two large stages - you need to cook vegetables and meat, cool them, and then cut them to make a quick olivier with beef. In fact, everything is much simpler, and cooking can be significantly reduced.

Ingredients:

• 225 gr. beef (pulp - any part of the carcass);
• Small jar of peas;
• 2 potatoes;
• Carrot;
• Pickled cucumbers - 2 pcs.;
• Eggs - 2 pcs.;
• Salt, spices;
• Mayonnaise (can be mixed with sour cream) - 100 gr.

How to quickly cook beef olivier

Boil the meat until cooked, or use what is ready-made. Fried or baked pieces are also perfect, and even if they are in sauce or seasoned with spices, they will turn out tastier and more original. Cut the product as finely as possible, or disassemble into thin fibers (straws) with your hands.

Peel and cut raw potatoes and carrots into cubes of the desired size. Do not be afraid, but pour them with water and put on the stove to boil, adding a little salt. In order for the vegetables to remain intact during cooking, they must not only be salted, but also acidified - with lemon juice or vinegar. A teaspoon is enough and the vegetables will remain whole. Once cooked, put them on a sieve and let the liquid drain and cool.

Boil and cut the eggs, mix with cucumbers and add to the rest of the ingredients, not forgetting the peas and fresh herbs.

Mix, season with mayonnaise, salt and pepper and serve.

Option 3: Step by step cooking Olivier with beef tongue

Not only a festive, but also a gourmet way of preparing a traditional Olivier salad with beef tongue, capers and pickled gherkins. A recipe for those who want to pamper their family and guests with an original dish and serving during the holidays.

Ingredients:

• Beef tongue - 2 pcs.;
• Potatoes - 2 pcs.;
• Capers -1 bank;
• Carrot - 1 pc.;
• Pickled gherkins - 100 gr.;
• Peas - 1 bank;
• Mayonnaise - 100 gr.;
• Greens and salt, coarsely ground pepper;
• Sour apple - 1 pc.

Rinse the beef tongue, cover with water, and put on the stove. As soon as the broth boils, drain the water, rinse the tongues from the foam, pour clean and put back to boil. If foam forms, remove it with a slotted spoon, reduce the heat. Now you need to add spices to the broth and to flavor the meat - a couple of cloves, bay leaves, a sufficient amount of salt and your favorite spices.

Boil the tongue for about 1.5-2 hours over low heat so that the broth barely gurgles in the pan. After cooking, pour the tongues with cold water - this technique will help you quickly and easily clean the product from the film.

Boil vegetables and eggs separately. Mix capers with peas, add chopped (boiled) vegetables, cut gherkins and a fresh apple. Be sure to season the salad with chopped herbs, salt to taste and black pepper.

Remove the salad blank in the refrigerator for 2-3 hours, and season with mayonnaise before serving.

For piquancy and spiciness, you can add half a teaspoon of mustard with grains to mayonnaise. And the salad is laid out on the leaves of a fresh lettuce leaf in a rectangular shape, and decorated with greens.

Option 4: Step-by-step recipe for a dietary beef olivier

The classic New Year's and festive Olivier with beef - does not get bored throughout the year. But the salad itself is quite high in calories, and it can be lightened by refusing or replacing some of the products in the dish.

Ingredients:

• Fresh small carrots - 2 pcs.;
• Celery root - 325 gr.;
• Fresh cucumber - 200 gr.;
• Barrel pickled cucumber - 2 pcs.;
• Beef - 350 gr.;
• Light salad mayonnaise - 85 gr.;
• Chicken egg (protein) - optional;
• A little salt and pepper;
• A bunch of dill and parsley.

Step by step cooking recipe

Make sure that the vegetables are cooked in advance, you can do this the night before, cool them and peel them, cut into very small cubes.

Boil the eggs, treat them in the same way as with vegetables. Mix with salt and pepper, chopped herbs.

As for the meat component of the salad, you can simply boil the beef, with the addition of root vegetables, herbs and spices, and use this broth to prepare other dishes. Or use baked meat without a specific marinade and sauce. Cut the beef into thin strips or cubes, add to the bowl with the rest of the products.

Cut cucumbers, add them to the salad, but peas should be discarded. Therefore, in order for the salad to be bright and fresh, you should not remove the skin from the cucumbers so that there is a green color in the dish.

Mix all the ingredients, season with light mayonnaise and serve, cool beforehand and garnish with fresh lettuce leaves.

Option 5: Olivier with beef, tongue and sour cream sauce

This recipe is interesting in that beef is fried in a salad, and in order to reduce the calorie content of the dish, it is not mayonnaise that acts as a dressing, but low-fat sour cream. The addition of the tongue gives the dish a special piquancy Olivier with fried beef and sour cream sauce.

Ingredients:

• Sour cream - 100 gr.;
• Beef - 200 gr.;
• Tongue (small) - 1 pc.;
• Peas - a small jar;
• 2 carrots;
• 2 eggs;
• Potatoes - 1-3 pcs. (depending on size);
• Fresh cucumbers - 3 pcs.;
• Salt, herbs.

Step by step cooking recipe

Boil beef tongue in water with vegetables and spices, cool and clean - cut into thin strips.

Cut the raw beef into the same strips as the tongue, and fry with the addition of a couple of tablespoons of oil until crispy. Don't forget to season the meat with salt and spices while cooking.

Mix meat, add chopped egg and peas, boiled chopped vegetables and cucumbers to it. Fresh herbs (if dry) can be finely chopped with kitchen scissors to make Olivier with beef and sour cream dressing spicier and fresher.

Mix all the ingredients, add sour cream, salt and spices, and arrange on plates - serve to the feast.

Beef tongue is not only an expensive product, but it is not easy to get it, especially in fresh (not frozen) form. Therefore, this ingredient can be easily replaced with pickled or freshly fried mushrooms, which are ideal for decorating a dish.

Time: 40 minutes + 20 minutes (cutting)
Number of servings: for 5-7 people
Proteins in 100 gr.: 7.11
Fat per 100 gr.: 10.97
Carbohydrates per 100 gr.: 5.88
Calories per 100 gr.: 151.52

Olivier with beef- This is an amazing dish of Russian cuisine, which is quite common around the world. In the classic version, sausage or ham is used for cooking, but we suggest you make a salad with boiled beef, since with this ingredient the salad turns out to be no less tasty, and at the same time healthy. Olivier with beef will be a wonderful decoration for your holiday table, and if you make such a dish for lunch or dinner for no reason, your household will only be happy.

What part of the beef to take for cooking? It's up to you to decide: you can take absolutely any pulp. Sometimes red or green apples are added to the salad to make the taste of the dish more original. You can follow our example or add your own flavor to the salad while cooking with this step-by-step recipe with photos.

The calorie content of the dish is not so high as to deny yourself an appetizing meal: There are only 124.4 kilocalories per 100 grams. At the same time, this volume contains 5.4 grams of protein, 9 grams of fat and 5.3 grams of carbohydrates.

It is not so difficult to prepare a classic Olivier with beef, fresh and pickled cucumbers at home, so absolutely everyone will cope with the culinary mission. Follow our step-by-step photo-recipe guide to make a wonderful meal for family members and guests. Prepare and gain experience.

Ingredients

• Edible salt to taste
• Greens fresh to taste

Cooking

We start cooking by preparing potatoes, onions, meat, fresh and pickled cucumbers, carrots, chicken eggs, canned peas, herbs and mayonnaise. Lay out all the ingredients that will be needed during the cooking process on the work surface.



Let's process the vegetables. We put the potatoes and carrots in a saucepan, pour cold water so that the vegetables are completely covered with liquid. We send the container to the stove and set the fire to medium power. Cook food for 15-20 minutes after boiling water in a bowl. After the specified time, drain the liquid and leave the vegetables to cool. Meanwhile, put the chicken eggs to boil. We also fill them with cold water and put them on the stove. We detect 7-10 minutes when the water boils, because we need hard-boiled eggs. At the same time, when the liquid boils, add a little salt. Thanks to this, the products will be easier to clean. After the specified time, drain the boiling water, and pour the eggs with cold water to cool faster. We peel the boiled vegetables, and then cut the potatoes and carrots into not too large cubes. Eggs are also peeled and chopped.



We thoroughly wash fresh cucumbers under running water, cut off the edges and get rid of the peel, in order to definitely eliminate the possibility of bitterness in taste. After that, we cut into cubes both fresh and pickled cucumbers, as shown in the photo.



Next, let's prepare the meat. We have already thoroughly washed the beef under running water and cut it into not too large pieces, and now we transfer the workpiece into a saucepan of a suitable volume, pour it with cold water and send it to the stove. When the water boils, add black peppercorns and a couple of bay leaves. How long to cook meat? Since we chopped the beef, it will cook faster. It will take 30-40 minutes. You may need a little more or less time for the beef to cook. As soon as the meat changes color and becomes softer, then it is ready. After that, drain the water and leave the pieces to cool.



We wash the greens under running water, shake off to get rid of excess liquid, and then chop.



Carefully open a jar of canned peas. All ingredients are ready. We take a container in which it will be convenient to mix the components, and we shift all the workpieces into it. Add mayonnaise and mix well the resulting composition. Taste and add a little salt if necessary.


The classic Olivier with beef, pickles and fresh cucumbers is completely ready. We hope that thanks to our step-by-step recipe with photos, your cooking at home was simple and uncomplicated. Send dishes with meat salad to the refrigerator so that the food is infused. 15-20 minutes will be enough. After that, take out the food and serve it to the table. We wish you, your household and guests a good appetite!

“You probably put potatoes in Olivier, right? And mayonnaise? Right like this, pressed from a tube? ... I'm not afraid to say that most of you make Olivier tasteless and wrong!

Instead of the usual Olivier potatoes, Tatyana Tolstaya advises putting more eggs and carrots, focusing on barrel cucumbers and dressing the salad with sour cream sauce with lemon. No doctor's sausage, caviar, truffles and quails. The main ingredient of the dish should be boiled beef or chicken.

Finely chop all products, add canned peas, sour apple and fresh cucumbers "according to the season and finances, but not those long ones that smell like watermelon." If you like, you can use capers and pickled mushrooms, "but not the same as in the store, but overcooked." Feel free to change the proportions of products, “you need to try and add to balance both saltiness, and sweetness, and softness,” based on your own taste.

Total cooking time: 90 minutes
Cooking time: 15 minutes
Yield: 4 servings

Ingredients

• beef (pulp) - 500 g
• chicken eggs - 4-5 pcs.
• carrots - 1 pc.
• barrel cucumbers - 2-5 pcs.
• fresh cucumber - 1 pc. small
• green apple - 0.5 pcs.
• canned peas - 0.5 cans
• lemon juice - 3-4 tbsp. l.
• sugar - 1 tbsp. l. or to taste
• sour cream - 150 g
• mayonnaise - 75 g
• cilantro - 3-5 sprigs optional

How to cook beef olivier

To prepare Olivier, we will use beef (you can replace it with boiled chicken). Boil the meat until fully cooked. I used beef on the bone, boiled for about 1 hour in salted water with a few black peppercorns, cooled in the broth. In parallel, in another pan, I cooked carrots and hard-boiled chicken eggs until tender. The author of the recipe advises more carrots and boil them well, but I limited myself to one medium-sized piece. I don't like it when there are too many carrots.

When the beef was completely cool, I cut it into small cubes, removing the bones and fat. Carrots and eggs were peeled and also chopped into a pea-sized cube.

Added finely chopped barrel and fresh cucumbers. Cucumbers must be "salted, no skin, and ONLY cask, no gherkins or pickles." The amount can be taken to taste and depending on how sour they are. I did not peel the skin, as it turned out to be not tough, but very tender and quite edible, you can peel it if you wish. If the cucumbers are watery, make sure that moisture is drained from them. As for fresh cucumbers, I added quite a bit (half of one large cucumber), it was enough to refresh the taste of the salad. If you do not like fresh cucumbers in Olivier, then do not put it.

Drain the liquid from the jar of peas and put it in a colander to drain all the moisture. We need "precisely canned peas - you determine the desired brand by trial and error, because they pretend that it is French, and this is Moldavian fodder, so that they are all swollen there, thieves and crooks." I added about half a jar to the salad, you can add more if you like.

I added half an apple, peeled and peeled. Sour varieties such as Antonovka or Semerenko are best suited. You can also add cilantro - "... Whoever does not like it, then do not put it." Greens should be washed and dried between paper towels, the amount to taste.

“Now the gas station. AND THIS IS THE MOST IMPORTANT! Squeeze the juice of half a lemon. You remove the bones. Add 1 tablespoon of sugar and mix, tasting. Don't overdo it. When the lemon stops being deafeningly sour, the balance is reached. Now a lot of good sour cream. Mix. And only then - a little mayonnaise, half the amount of sour cream. If you do this, then your Olivier will smell of spring, youth, freshness and other highly valued qualities, and not drag heavily and gloomy, as if he were in felt boots and with unwashed feet.

I added half a tablespoon of sugar - this amount was enough to muffle the acidity of lemon juice, but here it is better to focus again on your own taste and add it gradually, stir thoroughly so that all the crystals dissolve. I combined sugar with lemon juice, then added 150 g of sour cream and 75 g of Provencal mayonnaise. I used sour cream with a fat content of 20%, it is desirable that it be thick and non-acidic, without grains. The result is a smooth sauce, with a pleasant lemon sourness.

It remains to mix the salad. “And I repeat once again: I beg you, refrain, do not put potatoes. Potatoes will kill everything. You don’t need to salt, the cucumbers will do it.”

Olivier salad with beef according to Tatyana Tolstaya's recipe really turns out to be easy due to the exclusion of potatoes and "a lot of mayonnaise" from the list of ingredients. In fact, only beef, eggs and vegetables are left, seasoned with sour cream sauce. Try it for the holidays!

Olivier salad with meat is again gaining popularity among hostesses, because the recipe for this appetizer with doctor's sausage originates exclusively from the Soviet era, when food was in short supply, and spending precious meat on a salad was at least blasphemous. Nowadays, when there are no problems with food, everyone can choose meat for a snack according to their wallet. Veal, beef, pork - any meat will organically complement vegetables with mayonnaise. Additional ingredients for the salad can be tongue (pork, veal or beef), crayfish necks, caviar, smoked poultry, capers, olives and quail eggs. Don't be surprised by the multitude of ingredients, they were all present in the original salad recipe, in addition to traditional vegetables.

To make Olivier more tender and dietary, any meat from the recipe can be replaced with rabbit meat. A whole carcass is cooked for an hour and a half, and a butchered rabbit reaches readiness in 40 minutes. The meat turns out juicy and tastiest if cooked in a saucepan under a closed lid.

The creator of the salad, L. Olivier, became famous not because of the ingredients included in the appetizer, but thanks to the branded Provencal family sauce, which was seasoned with the dish. Now it is customary to add ordinary store-bought mayonnaise to Olivier. But if you take care and make homemade mayonnaise, the dish will turn out to be the most similar to the original. To make homemade mayonnaise, you need to beat two eggs, 300 milliliters of olive oil, a tablespoon of lemon juice, a teaspoon of mustard, a pinch of salt and sugar with a blender. The longer you beat the ingredients, the thicker the mayonnaise will be.

There are a lot of tales about Olivier, among which is the fact that a bowl of ingredients is taken for a salad and all this is mixed with mayonnaise into a homogeneous mass. From the history of the creation of the salad, it is known that at first L. Olivier devoted a lot of time to serving the salad, the ingredients were not mixed together, but aesthetically beautifully laid out on plates. But the Russians did not appreciate the efforts of the French culinary specialist and quickly mixed the contents into one mass. The frustrated chef has since served Olivier exclusively mixed. This is how the serving of the most famous snack appeared, the tradition of which has been preserved to this day.

How to cook Olivier salad with meat - 15 varieties

This recipe is dedicated to lovers of hearty salads. Pork gives a special taste and tenderness to the appetizer.

Ingredients:

• Pork - 350 grams
• Carrot - 1 piece
• Testicles - 4 pieces
• Onion - 1 piece
• Mayonnaise - 6 tablespoons
• Salt, pepper - to taste

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Finely chop the onion. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients with mayonnaise.

Many believe that this recipe for Olivier salad is as close as possible to the classic French recipe.

Ingredients:

• Beef - 400 grams
• Potatoes (not crumbly varieties) - 4 pieces
• Fresh cucumber - 1 piece
• Green olives - ½ can
• Capers - 100 grams
• Cancer necks - 100 grams
• Salad - 1 bunch
• Mayonnaise - to taste

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Cut the olives into slices. Wash lettuce and disassemble into leaves, cut them as small as possible. Cancer necks and capers are left unchanged. Mix all ingredients (except cancer necks) with mayonnaise. Serve in portions, decorating with crayfish tails.

For quite a long time, culinary advice for Olivier salad has been heard - it is worth adding an apple and the taste will sparkle with new colors. This recipe is a must try!

Ingredients:

• Pork - 200 grams
• Apple - 1 piece
• Onion - 1 piece
• Potatoes (not crumbly varieties) - 3 pieces
• Carrot - 1 piece
• Pickled cucumber - 3 pieces
• Testicles - 5 pieces
• Mayonnaise - to taste

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. We also try to cut the apple evenly and finely (pre-remove the core, all the seeds and remove the peel). Finely chop the onion. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients with mayonnaise.

So many ingredients! Do not forget that Olivier is a complex salad, and its taste is worth it.

Ingredients:

• Smoked loin - 300 grams
• Carrot - 1 piece
• Pickled cucumber - 2 pieces
• Fresh cucumber - 1 piece
• Canned peas - 100 grams
• Potatoes (not crumbly varieties) - 2 pieces
• Radish - 4 pieces
• Testicles - 5 pieces
• Mayonnaise - 150 grams
• Balsamic cream - 4 tablespoons
• Salt, pepper - to taste

Cooking:

Cut the smoked meat into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Finely chop the radish. Open the jar with a pot, drain the unnecessary brine. For the sauce, mix mayonnaise and balsamic cream. Mix all ingredients with dressing.

To get a balsamic cream, you need to take the amount of balsamic vinegar three times the amount of cream that you want to get at the exit. Vinegar is evaporated with constant stirring for 40 minutes. When it remains one third, pour the resulting cream into a pan and continue to evaporate until heavy oily bubbles are obtained. Strain hot cream.

Probably the second most popular Olivier recipe after the traditional one with sausage. For lovers of classic cuisine, it is worth trying to diversify the table with the help of it.

Ingredients:

• Beef - 300 grams
• Pickled cucumbers - 100 grams
• Canned peas - 400 grams
• Onion - 150 grams
• Testicles - 2 pieces
• Mayonnaise - to taste
• Parsley - for decoration
• Salt, pepper - to taste

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil potatoes, peel, cut into small cubes. Boil the eggs, peel, identical to the potatoes, we try to cut into small cubes. We do the same with cucumbers. We chop the onion as small as possible. Open the jar with a pot, drain the unnecessary brine. Mix all the ingredients with mayonnaise, pepper, salt as desired. Serve on the table, garnished with parsley.

This salad is simply unrealistic and very tasty dressing! The recipe will definitely go into the piggy bank for lovers of experimental cuisine.

Ingredients:

• Beef - 400 grams
• Oat flour - 5 tablespoons
• Potatoes (not crumbly varieties) - 4 pieces
• Pickled cucumber - 2 pieces
• Carrot - 1 piece
• Lemon juice - 1 tablespoon
• Water - 700 milliliters
• Mustard - 1 teaspoon
• Vegetable oil - 5 tablespoons
• Sugar - 3 teaspoons
• Salt - 2 pinches

Cooking:

Add sugar and salt to water and bring to a boil. Carefully add the oatmeal to the boiling water. Cook until the state of jelly, add vegetable oil, lemon juice and mustard. The gas station is ready. Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. We do the same with cucumbers. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients with dressing.

To make oatmeal, you need to purchase regular oatmeal from the store. Flakes must be ground in a blender or coffee grinder. The longer you grind, the finer the flour at the exit.

Unusual salad ingredients will become a feature of a well-known dish. The appetizer will sparkle with new colors and tastes, and will certainly decorate the New Year's table.

Ingredients:

• Veal - 150 grams
• Testicles - 3 pieces
• Carrot - 2 pieces
• Canned peas - 1/2 can
• Pickled cucumber - 4 pieces
• Cancer necks - 12 pieces
• Chicory leaves - 4 pieces
• Mayonnaise, salt, pepper - to taste

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Serve in portions on chicory leaves, garnished with crayfish necks

Chicory leaves can be replaced in a snack with ordinary lettuce leaves or Beijing cabbage. At the same time, the taste of the salad will not suffer, and the aesthetics of serving the dish will be observed.

The salad will appeal to those who do not like the taste of boiled carrots. Due to the fact that high-calorie potatoes are replaced with dietary avocados, this dish will be appreciated by supporters of fitness nutrition.

Ingredients:

• Beef - 150 grams
• Avocado - 2 pieces
• Canned peas - 150 grams
• Pickled cucumber - 2 pieces
• Testicles - 2 pieces
• Onion - 1 piece
• Mayonnaise - to taste
• Greens - for decoration

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. We free the avocado from the peel and pit, cut the pulp into cubes. Boil the eggs, peel, try to cut into small cubes. We do the same with cucumbers. We chop the onion as small as possible. Open the jar with a pot, drain the unnecessary brine. We mix all the ingredients in a large bowl with mayonnaise, decorate with herbs.

There are no fancy ingredients in this recipe, and the preparation itself does not take much time. An excellent solution for those who like to cook quickly and tasty.

Ingredients:

• Beef - 500 grams
• Potatoes (not crumbly varieties) - 350 grams
• Carrot - 200 grams
• Pickled cucumbers - 6 pieces
• Testicles - 5 pieces
• Mayonnaise - 250 grams
• Salt - 1 teaspoon

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Open the jar with a pot, drain the unnecessary brine. Mix all the ingredients in a large bowl with mayonnaise, add salt to taste.

If you have the strength, desire and financial ability, then be sure to cook Olivier according to this recipe. This salad will be a real hit on the holiday table!

Ingredients:

• Beef - 150 grams
• Quail - 2 pieces
• Smoked chicken fillet - 100 grams
• Carrot - 2 pieces
• Lettuce leaves - 50 grams
• Cancer necks - 30 grams
• Apple - ½ pieces
• Pickled cucumber - 1 piece
• Capers - 30 grams
• Testicles - 4 pieces
• Fresh cucumber - 1 piece
• Caviar - 2 teaspoons
• Tomato paste - 2 tablespoons
• Garlic - 2 cloves
• Olive oil - 130 milliliters
• Honey - 1 tablespoon
• Adjika - 1 teaspoon
• Balsamic vinegar - 30 milliliters

Cooking:

This salad requires a lot of prep work. To begin with, we will prepare the sauce with which we will grease our quails. To do this, mix tomato paste, chopped garlic, olive oil, adjika and honey. Coat the quails with the resulting sauce and leave to marinate for three hours. After that, bake the quail for an hour until cooked. We cut their meat into cubes, if desired, you can directly with fried skin. Smoked fillet also cut into cubes. Prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. We also try to cut the apple evenly and finely (pre-remove the core, all the seeds and remove the peel). Cancer necks and capers are left unchanged. Mix all ingredients (except for crayfish necks, caviar and lettuce leaves) in a large bowl with mayonnaise. Serve in portions, laid out on lettuce leaves and garnished with caviar with crayfish necks on top.

This recipe is notable for the fact that it reveals some of the secrets of cooking Olivier, in particular, the quick preparation of vegetables for salad.

Ingredients:

• Beef - 200 grams
• Potatoes (not crumbly varieties) - 2 pieces
• Carrot - 1 piece
• Pickled cucumbers - 2 pieces
• Canned peas - ½ can
• Capers - 3 tablespoons
• Testicle - 1 piece
• Vinegar - 1 teaspoon
• Salt, mayonnaise - to taste

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. But in an unusual way. To begin with, we clean the vegetables, cut into cubes, and only then cook until tender. Add a spoonful of vinegar to the boiled vegetables so that they do not boil. Vegetables are ready - we throw them in a colander and wait for complete natural cooling. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients, including capers, with mayonnaise. Salt, pepper.

If it is planned that Olivier will stand in the refrigerator for more than one day, make it a rule not to add boiled eggs to it and not to season with mayonnaise. Chop the eggs and add the sauce just before serving.

Many men believe that the more meat, the tastier the dish. The strong half will be delighted with this salad!

Ingredients:

• Beef - 200 grams
• Beef tongue - 200 grams
• Egg - 3 pieces
• Pickled cucumbers - 4 pieces
• Carrot - 1 piece
• Onion - 1 piece
• Canned peas - 5 tablespoons
• Mayonnaise - to taste
• Salt, pepper - to taste

Cooking:

Pre-prepare the meat and tongue - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. We chop the onion as small as possible. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise.

No extra ingredients, all products available for any wallet. In addition, lovers of green onions will appreciate the salad. With it, Olivier acquires freshness and an indescribable taste.

Ingredients:

• Meat - 300 grams
• Testicles - 4 pieces
• Fresh cucumber - 1 piece
• Green onion - 100 grams
• Potatoes (not crumbly varieties) - 350 grams
• Canned peas - 400 grams
• Mayonnaise - to taste

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil potatoes, cut into small cubes. Boil the eggs, peel, identical to the potatoes, we try to cut into small cubes. We do the same with cucumbers. We chop the onion as small as possible. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise.

The dish is dedicated to lovers of sweet canned corn in salads, a very unusual but not complicated recipe.

Ingredients:

• Pork - 300 grams
• Potatoes (not crumbly varieties) - 3 pieces
• Carrot - 2 pieces
• Testicles - 3 pieces
• Pickled cucumbers - 2 pieces
• Fresh cucumbers - 1 piece
• Canned corn - 1 can
• Red onion - 1 piece
• Mayonnaise - 150 ml
• Salt, pepper - to taste

Cooking:

Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Chop the red onion as finely as possible. Open a jar of corn, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Salt, pepper.

It is difficult to get quails now, but quail eggs are sold in virtually every supermarket. They will be the highlight of the salad.

Ingredients:

• Beef - 300 grams
• Potatoes (not crumbly varieties) - 3 pieces
• Carrot - 3 pieces
• Canned peas - 1 can
• Pickled cucumber - 3 pieces
• Testicles - 6 pieces
• Lemon - ½ pieces
• Olive oil - 80 milliliters
• Mustard - 1 tablespoon
• Sour cream - 1 tablespoon
• Sugar - 1 teaspoon
• Quail eggs - for decoration
• Green onion - for decoration

Cooking:

We make mayonnaise: beat the yolks of three eggs with olive oil. Add lemon juice, mustard, sour cream and sugar. Whip the sauce after adding each ingredient. Mayonnaise is ready. Prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. We do the same with cucumbers. Boil 3 chicken eggs and quail eggs according to the number of guests, clean, identical to vegetables, try to cut chicken eggs into small cubes. Cut the quail eggs in half vertically. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Serve in portions, decorating each dish with halves of quail eggs and green onion feathers.