Olivier without chicken. Video: how to make a salad dressing that replaces mayonnaise

12.09.2019 Salads

Olivier salad - recipe with proportions of ingredients. What products are needed for Olivier salad

One of the symbols of the New Year's feast is the Olivier Salad, which no matter how best suits the winter holidays. The excellent combination of ingredients, the availability of products made the dish so popular that now meat salad with mayonnaise is prepared everywhere, on occasion and without.

This version of Olivier's New Year's salad is also called "Soviet", it is considered correct and original. It was with such a set of products, the abundance of which was especially noticeable on New Year's Eve, that a festive salad was prepared in the once united large country.

Olivier's classic recipe

Boil potatoes and carrots in salted water until tender. Try not to boil it, it is better not to boil it slightly so that the vegetables do not fall apart when slicing and stirring.

Divide the boiled eggs into steep ones as well as vegetables.

Place all the chopped ingredients in a deep bowl, add the pickled cucumber and canned green peas, cut into pieces.

It remains to add chopped onion and dill, season with mayonnaise, salt to taste and combine the products.

It is not likely that a simple and at the same time very tasty salad can be quickly prepared for a festive table, which actually explains the popularity of this dish.

Trying to diversify the diet, many variations were invented and one of them is Olivier with chicken. In general, the dish does not differ significantly from the classic one, in this case the sausage is replaced with chicken fillet. But the taste and serving of the salad is quite impressive.

Boil the chicken in the broth and cut 200 grams of fillet into small pieces.

Prepare all other ingredients as shown above and collect in a large bowl.

You can give the salad a romantic look in the following way: randomly lay the cut products in layers in glass wine glasses, apply mayonnaise with the last, top layer.

Unusual serving is always impressive, and such dishes look very impressive. Even the most ordinary salad that has become familiar for a long time can be beautifully decorated and served in a new way.

For gourmets who prefer delicacies, we offer a recipe for Olivier with beef tongue, which gives the salad a completely different taste and festive food takes on a completely different shade.

Prepare the necessary products: in this case, we will use beef tongue as meat, replace pickles with fresh ones and add a couple of garlic cloves.

In advance, you need to boil your tongue in salt water with herbs and all kinds of spices. Then remove the top skin and cut into pieces.

Divide potatoes, carrots, eggs and fresh cucumber into small pieces.

Moderately tightly collect all products in a special form in a random layer.

Then, free it from the mold and pour mayonnaise on top.

Now you know how to prepare and decorate Olivier salad in a festive way. Thus, by replacing or supplementing the list of ingredients, you can beautifully and tasty celebrate the New Year with your favorite dishes.

vseretsepti.ru

How to make the perfect Olivier salad: a step-by-step recipe

It is impossible to imagine a New Year's table without Olivier. This salad owes its name to the famous 19th century chef Lucien Olivier. However, according to eyewitnesses, the original recipe was very different from the one we are all used to: it included crayfish necks, black caviar, partridge fillets, quail eggs and potatoes.

We know this salad in a more simplified recipe, because of which, however, it did not become less tasty. And it is this option that most of us consider a classic. Today we will tell you how to cook the perfect Olivier with the same New Year's taste familiar from childhood. Take note - there is nothing left before the holiday.

1. Cut the food into equal sized cubes based on the size of the green peas.

2. Observe the proportions: take about 1 potato per person, and the rest of the ingredients based on this amount. Approximate proportions for 6 medium potatoes: 3 carrots, 2 onions (1 good bunch of green onions), 2 medium pickled cucumbers, 250 grams of sausage, 1 cup of peas, 6 eggs, salt and ground pepper, mayonnaise to taste.

3. Boil vegetables only with the skins - this way you will preserve the taste and aroma of vegetables.

4. Stir the salad only from the bottom up, so as not to crush the ingredients, for example, green peas.

5. If you are preparing a salad for several days in advance, then do not immediately put cucumbers, onions and peas in the salad - it will flow and sour.

Step 1: cut the potatoes

Cut the boiled potatoes into small cubes. Wait for the tubers to cool completely before starting slicing. Otherwise, instead of neat cubes, you will get a viscous, puree-like mass.

KitchenMag tip: To prevent the potato cubes from sticking together, periodically moisten the knife with cold water or oil.

Step 2: cut the carrots

Cut the boiled carrots into cubes about the same size as the potatoes.

KitchenMag tip: Sweet carrots are best for Olivier. In order not to be mistaken when choosing, pay attention to the color of the roots: they should be bright orange, without green spots at the base.

Step 3: cut the sausage

Cut the sausage into the same cubes. But keep in mind that not every sausage is suitable for Olivier. It is better to choose the classic "Doctor", but "Amateur" is not suitable for this salad - it is already quite fatty and high-calorie.

Tip from KitchenMag: if you want to reduce the calorie content of Olivier, then use boiled chicken or beef instead of sausage.

Step 4: cut the cucumbers

Cut the pickles into the same cubes as the rest of the ingredients. Choose cucumbers ranging in size from 9 to 11 centimeters for salad - they are the tastiest and not too salty.

KitchenMag tip: To prevent the cucumbers from slipping on the cutting board when slicing, cut them in half lengthways and place them on regular paper towels for about 10-15 minutes.

Step 5: cut the eggs

Cut the eggs into small cubes. The delicate taste of the salad depends on this ingredient, so do not skimp on it: ideally, the number of eggs should be equal to the number of potatoes.

Tip from KitchenMag:

eggs for Olivier should not be too fresh, it is better if they are several days old - then they will clean well.

Step 6: cut the onion

Traditionally, onions are put into Olivier salad, but this salad is much tastier with green onions. In addition, its juicy green color gives the salad a more festive look. Tip from KitchenMag: If you still decide to stick to the classics and use onions in your salad, then pour boiling water over the sliced rings to remove the bitterness.

Step 7: add the polka dots

Open the jar of green peas, drain the brine and add the peas to the chopped food. Brain peas are ideal for Olivier - they are very soft and tender.Advice from KitchenMag: it is best to choose peas in glass jars - so you can see before buying if there are any small dark peas in the jar (this indicates a low quality of the product) and cloudy white sediment (this indicates a high starch content, which makes the peas tough and tasteless).

Step 8: mix and add mayonnaise

Mix all the ingredients thoroughly and only then add the mayonnaise - if you do this before mixing, the salad will not be completely saturated. You need to salt the salad at the very end - only after adding all the ingredients will you be able to taste to determine whether and in what quantity you need to add salt.

Tip from KitchenMag:

Add mustard or Worcestershire sauce to the mayonnaise before seasoning to add a more savory flavor to the salad.

Step 9: preparing to serve

Before serving, put the Olivier in the refrigerator for about 1.5–2 hours so that it is sufficiently saturated. Then place the salad in bowls or small plates using the serving ring.

Tip from KitchenMag:

You can make a serving ring yourself from a plastic bottle by cutting off the top and base from it.

kitchenmag.ru

Olivier salad. Who hasn't eaten it? And you obviously came to this page because you have never prepared this popular salad :-).

The recipe for making Olivier salad is very simple, like everything ingenious. There are many Olivier recipes, but as usual I will write the simplest one. There is no need to complicate your life with all sorts of wisdom that only gourmets will appreciate. And besides this, if you are preparing an Olivier salad for the first time, then it is better to simplify the task as much as possible.

And I don't recommend buying a ready-made salad. My friends worked in supermarkets and they told me that it is better not to buy finished products there, because mostly not fresh products are used for its preparation. Therefore, it is better to cook Olivier yourself.

By the way, did you know that there is a sale of chocolate fountains? I didn't know until recently. They look especially cool at banquets.

A simple recipe for making Olivier salad

Olivier Ingredients:

250-300 grams of boiled sausage. (You can replace it with smoked meat, smoked chicken, balyk. The main thing is that you can cut it all into cubes) - 4 boiled chicken eggs - 4 boiled potatoes - a can of green peas - 4 pickled or pickled cucumbers - mayonnaise (to taste, but it is better to buy a minimum 400 grams) - you can also add boiled carrots and onions (but not everyone likes this).

Cooking Olivier salad:

1) You need to boil potatoes. I usually clean it and cut it into 2-3 parts, so that it cooks faster. In order to check if the potatoes are ready, you need to poke them with a knife. If it does pierce, then you're done. Let the potatoes cool, so that it would be more convenient to cut them into cubes.

2) Cook eggs. Naturally hard boiled. This is about 9 minutes in boiling water.

3) Cut into cubes: sausage, boiled eggs, potatoes, pickles. The finer it is cut, the better :-).

4) Take a large saucepan and mix everything. Add green peas.

Salad ready:-). Add mayonnaise before use. That is, it is better to store the salad in the refrigerator without mayonnaise. And when you serve Olivier, then add mayonnaise and mix.

Olivier salad recipe in photos:

Olivier salad composition:

We cook potatoes. It is better to cut it into 2-3 pieces so that it cooks faster:

Cut cucumbers into cubes:

Cut the sausage into cubes:

Cut the eggs into cubes:

Cut potatoes into cubes:

Pour everything into a bowl and add green peas:

We mix:

Add mayonnaise to taste before use:

Enjoy!

pis4a.ru

Olivier salad - recipe.

Holidays are the time for beautiful tables and delicious dishes. And one of the most popular dishes in our country for all holidays is the Olivier salad. This dish is especially popular on New Year's holidays and on birthdays (especially in winter). Here at the House of Knowledge, I will tell you, my beloved readers, how to make a very tasty Olivier salad according to the classic recipe. Olivier is a fairly simple salad, but even it turns out better for some housewives, and worse for others. And all because there are several simple secrets, adhering to which, your Olivier will turn out to be so delicious that your guests are guaranteed to ask for more.

As usual, you need to have all the ingredients before you start cooking. The list of ingredients for classic Olivier is rather short, but if you wish, you can diversify it with your favorite products.

Potatoes - 3pcs
Carrot - 1pc
Bow - 1 head
Pickled cucumbers - 4-5pcs
Chicken eggs - 4-5pcs
Boiled sausage - 500g
Canned green peas - 1 can (400-500g)
Mayonnaise - to taste (about 500ml)

Secrets of making delicious Olivier:

All ingredients must be of the highest quality and most delicious. To do this, I recommend trying all products first. For example, you should not put carrots in Olivier, which taste like grass. To find out if potatoes are good for Olivier, prepare mashed potatoes from them in advance and give them to your family to try. If you like mashed potatoes, then such potatoes are also suitable for Olivier. The same goes for sausages, pickles and mayonnaise. Sausage, for example, I buy expensive, because cheap sausage does not make a delicious Olivier salad. Cucumbers should be well acidified, but at the same time crispy. Choose mayonnaise according to your taste and the preferences of your guests. Alternatively, you can make mayonnaise yourself, or just buy it at the store. The fat content of mayonnaise also depends only on your desire. For example, I use light mayonnaise, that is, with a low level of fat.
The second secret of making Olivier is correctly chopped ingredients. All products should be cut into the same maximum cubes with a side of about 0.7-1 cm. This, of course, does not apply to onions (they must be cut into small cubes) and eggs (they are difficult to cut into equal cubes, as they disintegrate).
Well, the third secret is the proportions of the ingredients. For example, I cook Olivier from the amount of ingredients described above, and the Olivier turns out to be very tasty.

Olivier recipe.

So, to make a delicious Olivier, first of all, you need to boil potatoes (in uniforms) along with carrots. To do this, the root vegetables must be thoroughly rinsed in running water to remove dirt and cook until they become soft (ready-made root vegetables will be easily pierced with a match), but do not overcook them.

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

When the roots have cooled slightly, peel them off. Also peel the eggshells.

Now, to make Olivier, you need to cut all the ingredients into cubes and pour into a bowl. You can do this in any order. I usually cut the potatoes and carrots into roughly equal cubes (7-10mm side) first.

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

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

Then cut the salted crunchy cucumbers into cubes and add to the bowl with the future Olivier too.

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

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

Mix all ingredients without adding mayonnaise.

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

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domznaniy.info

Ingredients Olivier - what is included in the salad, the list of products | Olivier salad

The list of products that are needed for making Olivier depend on the final recipe (for example, Olivier can be meat, fish, vegetarian), but in most cases the question "What products to buy for Olivier salad" means the most common recipe for Olivier with sausage.

Olivier ingredients - what products are included in the salad

Boiled sausage "Doctor's" - 500 g
Potatoes - 4 pieces
Carrots - 2 pieces
Eggs - 4 pieces
Cucumbers - 4 pieces
Green peas - 500 g
Mayonnaise - 200 g
Greens to taste
Salt to taste

Sausage - used to try to use Doctor's sausage, because it met three main criteria at once: affordable, high quality compared to other varieties of sausages, no large pieces of bacon. Now the situation with the assortment of sausages has changed for the better and you can buy any other boiled sausage, the main thing is that it does not contain large pieces of bacon and that it has a uniform texture - for example, it is not advisable to take ham, because interspersed with unprocessed meat is tougher than the basic texture of the sausage.

Potatoes are regular medium sized potatoes of the same size, in which case all potatoes are boiled at the same time.

Carrots - also medium or slightly larger. You should not take a small one, tk. carrots and potatoes on Olivier are often boiled together in one saucepan and small carrots in this case will quickly boil.

Cucumbers - fresh, canned, pickled - this is exclusively a matter of your taste. But in any case, we advise you to add at least a little fresh cucumber to the salad - this gives the salad a pleasant smell and taste notes.

Eggs - hen eggs of the highest category (marking "B"), selected (marking "O") or the first category (marking "1"). You can also use eggs of the second category (marking "2") or the third category (marking "3"), but they are smaller in size and weight, for the correct proportion of ingredients in the salad, they need to be added a little more. Egg labeling does not determine their freshness - this is an exclusively mass-dimensional characteristic.

Mayonnaise - Provencal mayonnaise is usually indicated in Olivier recipes, but the fat content in Provence is 67%, so it is often replaced with 30% fat-free salad mayonnaise. You can also use homemade mayonnaise for Olivier.

Peas - the overwhelming majority of people buy canned green peas for Olivier, but you can also use frozen peas, but you must first boil them.

Greens - can be added to salad or used for garnish.

Onions - green onions are added to Olivier for decoration, onions are usually not used, but again, this is a matter of taste.

salat-olive.ru

Olivier salad - recipe with proportions of ingredients

Good day to you, readers of the prosto-o-vkusnom.ru blog!

In the last post, I suggested that you cook a festive side dish of potatoes, and today I continue the festive New Year theme.

Probably every housewife knows how to make an Olivier salad. And if he doesn't know, then he certainly guesses. Is there really something new to tell about this traditional Russian table dish?

Previously, I took everything "by eye", and it happened that in the salad there is one potato, then there are not enough cucumbers, that is, the result was different every time. Now I take all the ingredients in quantities, as in the recipe from that old book, and Olivier always it turns out exactly as it should, neither subtract nor add (for my taste, of course). I would be glad if this recipe works for you too.

Ingredients for Olivier Salad:

6 medium potatoes

3 medium carrots,

300 g of boiled meat,

300 g of pickled cucumbers (exactly pickled, not salted!) -

this is an ordinary store can with a volume of about 0.5 liters,

1 can of canned peas

1 medium onion

Mayonnaise,

Sour cream (optional).

Preparing Olivier Salad:

We will prepare all the products, potatoes, carrots and meat will be washed before boiling. I usually have chicken fillet as meat in Olivier salad.

Commentary on the products in the photo: the onion is included in the salad recipe and many people love it, but I do not like the raw onion, so it is not in the photo. My potatoes were quite large, so I took 5 instead of six.

Pour cold water into a saucepan, bring to a boil and put potatoes and carrots in there. Now the water should boil again, turn down the heat and cook ... well, half an hour for sure, and then check the readiness with a sharp thin knife. It is necessary that it easily enter vegetables. A one hundred percent sign that a potato has been cooked is a bursting skin.

We cook chicken fillet according to the same principle: bring the water to a boil, put the meat in it, the water boils again, turn down the heat. Cook chicken fillet for 20 minutes.

Hard-boiled eggs, for which we put them in cold water, also bring to a boil and cook over low heat for 10 minutes. When the eggs are boiled, cover them with cold water. Thanks to such a contrasting soul, it will be easier to cleanse them.

Take the boiled food out of the water, let it cool. Peel potatoes, carrots, eggs and cut into small cubes. Chicken can be fiberized (by hand or with two forks) or cut into cubes as well. Drain the liquid from the jar with peas. We also cut the pickled cucumbers into small cubes (do not forget to cut off the tails). Onion lovers cut the onion into small pieces.

We collect the salad! Combine all the ingredients in a saucepan or bowl. To make it convenient to mix, I took a 4-liter saucepan for this amount of products.

Add the gas station. In the recipe, I do not specifically write the exact amount of mayonnaise, sour cream and salt. They can vary greatly depending on the taste of sour cream and mayonnaise, on how pickled the cucumbers are, on the total amount of products.

So I do this: first, I put in two generous tablespoons of sour cream and mayonnaise, add 3 good pinches of salt, and begin to gradually stir. Then I try and add what I think is missing.

Here it all depends on your taste: for example, I like it not to have too much dressing, but there are salad lovers who simply “drown” in mayonnaise.

And finally, one more piece of advice from the same old book on home economics, how to calculate the amount of salad ingredients for the number of eaters. Focus on the number of potatoes. There are 6 potatoes in the recipe, which means you definitely have enough salad for 6 people.

Help yourself with pleasure!

Elena Nazarenko

P.S. And for dessert today, a fresh video with cutting cat jokes, we laughed together with my husband)

Our traditional salad "Olivier" would not be so simple and affordable if it remained the same as it was invented by the famous chef from distant France, Monsieur Lucien Olivier, who arrived in Russia in the 19th century in order to reveal some secrets and delights of French cuisine for the inhabitants of the country and claim all rights. In the restaurant of the chef, located in Moscow, for the first time, visitors were served an interesting, tasty Olivier salad is a classic recipe. The sensational dish immediately came to the court. Well, still, boiled crayfish, plates laid out around the perimeter, meat products, vegetables and mayonnaise, the freshest, salty notes of cucumbers, of course, were liked by the public. The delight was obvious, as the traditional Olivier (meat salad or "Capital", as it was called later in the 80s) was rich and luxurious.

One problem - the salad was served in portions, with the ingredients laid out separately on the plate. Visitors preferred to mix everything together and already eat it. The chef of the Hermitage, as Monsieur Olivier's restaurant was named in Moscow in those years, took into account the tacit remarks of clients and henceforth Olivier salad served with mixed, seasoned mayonnaise. For the original recipe from the author, see this article below, among other variations of the Olivier salad.

All ingredients:

Potato- 4 things

Carrot- 2 pieces of medium size

Pickled cucumbers- 3 pcs

Boiled sausage(boiled meat) - 200 g

Chicken eggs- 5 pieces

Green pea canned - 1 can

Mayonnaise- 2 tablespoons

Salt taste

How to cook Olivier with classic sausage

1. Boil potatoes and carrots in their skins until tender. One secret, so that the potatoes do not boil, add half a glass of cucumber pickle to the water. Cool boiled vegetables and peel them. Cut into cubes (do not cut very finely, otherwise your salad Olivier with classic sausage will look like porridge).

2 ... Cut the sausage (or boiled meat) into cubes and add to the salad.

3 ... Boil eggs "hard-boiled", peel them. Surely you know that in order for the shells to move better from boiled eggs, they need to be kept in cold water for 15 minutes. Cut the eggs into cubes and add to the Olivier.

4. Next, pickled cucumbers. They also need to be cut into cubes.

5. And then add green peas (drain the liquid from the jar).

6 ... Season the salad with mayonnaise. Then we mix. Add salt to taste.

Olivier salad classic ready

Bon Appetit!

Olivier salad recipes

Author's recipe for salad "Olivier" from Lucien Olivier

Potatoes - 4 pieces, medium size.
Lettuce leaves - 3 pieces.
Cucumber - 1 piece
Veal tongue - 200 grams.
Grouse - 1 carcass.
Cancer necks - 5 pieces.
Chicken eggs - 3 pieces.
Capers - 1 tablespoon
Gherkins - 1 tablespoon.
Provence - 2 tablespoons.
Lanspeek - half a glass, less as possible.

This salad was very different from the classic Olivier salad, the one that currently colors every second New Year's table. So, the potatoes were boiled in a "uniform", hard-boiled eggs. The veal tongue and crayfish necks also had to be boiled - the tongue was cooked for a long time, but it was necessary to check readiness often so that it did not become hard. Grouse was added to Olivier. If you are preparing Olivier salad according to the recipe of its founder, buy a carcass better so as not to play with plucking for a long time. So, put the carcass in water and boil it for 15 minutes, so that it is practically cooked. Then we take out, cut off the meat, and fry the bird in a large amount of butter, practically simmer. The hazel grouse meat is tender and very tasty.

Lanspeek, this word may sound unfamiliar, however. This is a broth based on meat and vegetables, cooled, then mixed with gelatin. When it cools, it is cut into cubes and laid out as a seasoning and a delicious addition to Olivier salad and other dishes.

Put the salad on a large plate. Putting together a slide: diced potatoes. Better in medium pieces, neither large nor small. In the same way, cut the eggs and add them up the hill to the potatoes. There, in Olivier, there is fresh cucumber cut into small cubes, capers and gherkins.

Cut the hazel grouse and tongue into strips, you can simply make slices, put them on top of the slide. We season all this with a good amount of Provencal (now his name is simply mayonnaise). We leave in the refrigerator until it cools down, the Olivier recipe with classic sausage, as the author's says - the salad must be very cold. Then we take out and season with cubes of frozen broth - jelly, lanspeck. And on the edges of the plate we put crayfish necks. Ready!

Salad "Olivier" recipe "Capital"

Potatoes - 2 pieces.
Pickled cucumbers, small - 4 pieces.
Olives - 8-10 pieces.
Lettuce leaves - 2 pieces.
Grouse or other game - 2 carcasses.
Cancer necks - 10 pieces.
"Provencal" - 3 tablespoons. We took a sauce called "Yuzhny", but homemade mayonnaise or "Provencal" sauce, it is now easier and tastier to cook.

This Olivier salad was prepared in the Soviet years, it is simplified and cheaper. Certainly not as much cheaper as the classic Olivier salad recipe these days, but still. We started by boiling potatoes and eggs until tender. Peeled and peeled, cut into small strips. They did the same with cucumbers and olives. Leaves of green lettuce were finely chopped. The carcass of the game was fried and cut into small strips so that the taste was good. Cancer necks were boiled.

Such a retro Olivier salad recipe is easier to collect. You need to mix potatoes, eggs, cucumbers, olives, game meat, season with mayonnaise. Mix well, put in a salad bowl, garnish with chopped salad, and put crayfish necks around the edges of the plate.

Homemade salad "Olivier" recipe (classic)

Potatoes - 4 pieces, medium size.
Carrots - 2 pieces, medium size.
Canned peas - 1 can, maybe a little less.
Pickled cucumbers - 2 pieces, small.
Green onion (unlike classic Olivier)
Eggs - 4-5 pieces.
Boiled sausage - 400-500 grams.
Mayonnaise to taste.
Salt to taste.
Greens - for serving, optional.

We wash the potatoes and carrots, set to boil for half an hour, until tender. We also cook eggs, they need no more than 5 minutes (2 minutes for water to boil and 3-4 minutes for the product to be fully cooked). Do not overcook the eggs, the yolk will become an ugly grayish color, but we need yellow ones. In classic Olivier, eggs take a little longer to boil.

While we are cooking, cut the cucumber into small cubes, and do the same with the sausage. Of course, if you want, you can make large pieces, the taste will be just as amazing, but it can be uncomfortable to eat. Instead of sausage, you can also put chicken fillet, boiled and slightly stewed in a pan, add slices to the salad. When the eggs and vegetables are boiled, peel them and cut everything into cubes. Stir the Olivier salad with canned green peas. Then add a dressing - mayonnaise, and sour cream. Serve in portions or in a large festive salad bowl.

Olivier salad recipe with beef and corn

Potatoes - 3 pieces.
Fresh cucumbers - 2 pieces.
Carrots - 1 piece.
Eggs - 4 pieces.
Beef - 400 grams.
Green onion feathers - 10 pieces.
Light mayonnaise "Salad" - 4 tablespoons.

According to the established tradition, familiar to us from the preparation of the classic Olivier salad, we begin to cook by boiling potatoes, eggs and carrots. In the meantime, finely chop the onion feathers, and also cut fresh cucumbers into squares. And when the vegetables and eggs are in good condition, peel them and cut them into cubes in the same way.

Beef ... See for yourself, it is better to cook a piece of meat in a double boiler or in a multicooker in the "double boiler" mode. So it will be soft and juicy, not bland and dry. You can fry, cook in the oven, whatever you want. After cooking, cut into not too large strips. We open the corn, drain the liquid, add to vegetables and eggs, meat. Mix everything, season with mayonnaise, add salt or pepper, dried or "Italian herbs", coriander, oregano, and whoever loves what. You can decorate Olivier with finely chopped basil, dill.

Olivier salad with mushrooms and apple

Potatoes - 4 pieces.
Eggs - 4 pieces.
Carrots - 2 pieces.
Mushrooms - 300 grams. You can take champignons, forest mushrooms, if there are canned ones, simplify your task and take them, but this will be a completely different recipe.
Onions - 1 piece.
Apple - 1 piece, green and sour.
Peas - 1 can.
Mayonnaise.
Vinegar.
Salt and black pepper.
Vegetable or butter.

We put to boil carrots and potatoes, eggs. Peel the onion, chop it finely, and marinate it so that it is crispy and rich. To do this, put the chopped onion in a plate, pour a spoonful of vinegar, add salt, pepper, a little sunflower oil to taste, mix and leave for half an hour. Peel the apple and cut into cubes.

We deal with mushrooms, peel them, cut them into slices, cubes or just large pieces, as you used to do. Further, Olivier's recipe says: in butter or vegetable oil, let the mushrooms sit well, add a little spices to them, (red, black pepper or paprika, whoever likes it) salt. The taste of mushrooms significantly distinguishes this salad from the classic Olivier.

Peel eggs, vegetables, cool them, cut into small cubes, put in a deep bowl, add pickled onions, fried mushrooms, peas and apples. Mix everything, thoroughly, add mayonnaise, salt, you can pepper a little. Mix again.

Lean salad "Olivier" recipe with avocado

Carrots - 2 pieces.
Potatoes - 4 pieces.
Fresh cucumbers - 2 pieces.
Fresh champignons - 300 grams.
Green onions - 1 bunch.
Avocado - 1 piece.
Peas - 1 can.
Pitted olives - half a can, about 100-150 grams.
Lettuce leaves - 4 pieces.
Lean mayonnaise - 4 tablespoons.
Salt and spices to taste.

Boil the carrots with potatoes, cook the eggs for 5 minutes, so that they are yellow. This is not an ordinary recipe, but it is useful for those who are fasting. You can add, if desired, small white croutons.

Mushrooms need to be rinsed and peeled, chopped coarsely, fried in sunflower oil, with the addition of salt and your favorite seasonings, or just use black pepper. Cut the avocado, take out the pit, peel and cut into small squares. Finely chop the green onion, the Olivier salad will be light, fragrant, spring. Cut the olives in half, if you took large ones, cut them into four parts. Cut the cucumbers into squares too.

Cut the boiled eggs and vegetables into cubes, add cucumber and avocado, onions, fried mushrooms, olives to them, open the peas and also add it to the rest of the ingredients already waiting for the completion of the Olivier cooking process. Mix everything, season with mayonnaise, put on a plate on washed lettuce leaves. This light salad is for everybody. It does not at all look like the classic Olivier, but it has the same name.

Olivier salad with chicken and shrimps

Carrots - 2 pieces.
Potatoes - 3 pieces.
Canned corn - 1 can.
Eggs - 4 pieces.
Onions - 1 piece. Take sweet onions, purple for example.
Chicken fillet - 400 grams. Smoked poultry can be used if desired.
Shrimp - 300 grams.
Lightly salted cucumber - 3 pieces, small.
Hard cheese - 200 grams.
Sour cream - 3 tablespoons.
Soy sauce - 2 tablespoons.
Garlic - 4 teeth.

While she is cooking potatoes with carrots, you can put eggs on the stove to boil. Also, do the cutting of the rest of the ingredients. Chop the onion into small pieces, cut the cucumber into slices, if you have large cucumbers, cut into cubes. Rub the cheese on a coarse grater.

Rinse and dry the chicken fillet, cut into strips and fry well with spices, such as coriander, pepper, oregano, coarse salt and dried herbs, or with basil, thyme, marjoram. Make a crust over high heat, then pour in the soy sauce and cover until tender over low heat.

Now we cut the eggs, carrots and potatoes into squares, mix with the already prepared ingredients. And so that our Olivier salad can be served on the table, we will prepare a dressing: a very simple, but tasty dressing with garlic mixed with sour cream passed through a press, you can add a little salt and add pepper. This is how we will season the dish.

Serve in bowls, with peeled shrimps beautifully laid on top. Bon appetit and a fun feast!

Any site will tell you about the classic Olivier salad, since it has long been tightly fitted into our menu and our memory, which is why it flaunts in different variations on festive, rarely everyday tables. Especially after noisy guests and a feast, it's nice to pour a whole plate of it and, under the New Year's film, gobble up a wonderful classic Olivier salad, you can, after all, at least on weekends, do small, pleasant, but so rare, especially for ladies who follow the figure, gluttony.

Video "The classic recipe for a quick salad Olivier"

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

Real New Year's salad

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

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

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

Ingredients for the salad:

Canned Green Peas - 1 can
Eggs - 5-6 pieces
Boiled sausage - 400 grams
Pickled cucumbers - 2-3 pieces
Carrots - 2 pieces of medium
Potatoes - 2-3 pieces
Mayonnaise - 150 grams
Onions - 2 onions (a bunch of green can be used)
Decorating herbs: dill, parsley, celery
Spices and salt to taste

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

All the cooking time is occupied by cooking products. As for the rest, it is banal and simple, but how tasty it is, you just lick your fingers.

We cook all the vegetables in their uniforms. Hard boiled eggs. Then we cool and clean.
Dice carrots, potatoes, onions, cucumbers, sausage. Finely chop the eggs.
Drain the canned peas and add the peas to the salad.
Salt and pepper to taste. Season with mayonnaise and mix thoroughly.
We put it in the refrigerator. To soak and cool.
Everything. Our "Olivier" classic recipe is ready. Serve, garnished with a sprig of dill or parsley. Bon Appetit!

It has been proven and tested empirically how to prepare the perfect Olivier recipe:

Cook vegetables only in the peel, this way the taste and vitamins are preserved;
Take potatoes at the rate of 1 piece for 1 person;
Be sure to cool the vegetables. And cut the potatoes with a knife dipped in cold water or vegetable oil;
The sausage should be fat-free - "Doctor's" is the very thing.
The most delicious pickled or pickled cucumbers are slightly larger than gherkins and not very sour;
Do not skimp on eggs, they give the salad airiness and tenderness. Ideally 1 egg for 1 guest;
To prevent the onion from becoming bitter, pour boiling water over it. Better yet, use green onions instead. Olivier salad will look more elegant and festive;
Polka dots also don't work either. Look at glass jars - it is immediately noticeable in what quality. Do not use with cloudy white sediment or dark peas. For the classic "Olivier" you need to choose soft peas of "brain varieties" (these are shriveled fruits, like a brain - they have the best taste and the least starch);
First mix all the ingredients, and then just add the mayonnaise and salt;
After the refrigerator, before decorating, use a serving ring or a cut 1.5 liter plastic bottle to spread the salad into the dishes;
Cooked sausage can be replaced with smoked sausage, ham or meat;
To give a fresh flavor to our dish, instead of pickles, you can cut a fresh cucumber.

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

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

Olivier salad classic recipe with fresh cucumber

Well, let's try the fresh cucumber recipe!

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

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

"Olivier" classic recipe with chicken

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

The composition of the salad "Olivier"

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

Cooking method

We cook vegetables, chicken, eggs. Cool and clean.
Cut into small cubes. About the same peas in the bank.
Cucumbers "on a knife". We drain the brine from the canned food and mix all the resulting products.
Season with mayonnaise and salt to taste, and pepper.
For impregnation, place in the refrigerator for 2 hours.
Serve in portions. Bon Appetit.

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

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

Olivier salad with salmon, fresh cucumber and caviar

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

Such a recipe was born in unusual conditions, at least that was the case with me. On one of the holidays, red caviar accidentally turned up in a plate with Olivier. Having tasted the taste, I was surprised by the unusual taste - I really liked it.

And I decided to come up with something to make the classic Olivier renewed and attractive. And what came out of this, see for yourself:

Such an unusual truly Tsar's new salad Olivier with salmon, fresh cucumber and caviar will outshine any New Year's table. The guests will be all delighted and will not stop until they have eaten it to pieces.

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

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

An old classic recipe from Chef Olivier himself

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

Caviar as decoration will add sophistication and piquancy

The composition of the old recipe for salad "Olivier"

Hazel grouse
Veal tongue
Black caviar
Fresh salad
Crayfish (more precisely crayfish necks) or lobster, you can shrimp (as I did)
Very small pickles
Soy sauce "Kabul"
Fresh cucumbers
Pickled "Capers" (these are the flower buds of the "caper" plant)
Provencal French sauce
Boiled eggs (Olivier himself used them as decoration)

Here is such a rich and not cheap composition.

Cooking process:

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

Mix everything and add homemade mayonnaise (that's me instead of soy sauce). Salt and pepper. Chill in the refrigerator.

Serve on top of separate dishes, garnished with black pressed caviar.

Video of an old classic recipe for "Olivier" salad

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

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 softer. Every housewife knows how to cook Olivier, but few experiment with products. We offer a selection of the most interesting options for the famous food.

How to make a classic Olivier with sausage?

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

Preparation:

Prepare and boil potatoes, carrots. Cut the food into small cubes of the same size.
Cut the sausage and boiled eggs in the same way. It is the same type of cutting that will make the salad visually attractive.
Chop cucumbers, squeeze. Extra liquid in the snack is not needed.
Mix foods.
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, salt if necessary.

Homemade beef recipe

Beef will help to diversify the familiar 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.

Preparation:

Pour vegetables with water, boil until tender.
Boil hard-boiled eggs, chill, peel.
Boil the beef pulp in the broth with bay leaf and peppercorns.
Cut food into cubes.
Chop cucumbers and onions in the same way.
Fill in the peas.
Combine all the ingredients of the salad, salt to taste.
Pour in mayonnaise, stir.

With chicken and fresh cucumbers

If you are fed up with the familiar Olivier salad with sausage, then it's time to diversify it. Use ordinary cucumbers and chicken instead of the usual products, and try 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. Having withstood more than this time, the beneficial properties in the salad will not remain, even if the taste remains.

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 can;
fresh cucumber - 2 pcs.

Preparation:

Pour the washed fillet with water, boil until tender, adding spices for the aroma.
Boil vegetables, eggs in a separate bowl. Cool the food.
Cut prepared components. For the salad, they should be in the form of cubes.
Also chop the cucumbers, finely chop the onion.
Mix food, add peas.
Pepper and salt to taste.
Season with sour cream before serving.

Winter salad with mushrooms

An excellent meat-free option suitable 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.

Preparation:

Boil eggs for 10 minutes, cool, peel, finely chop.
Boil the washed carrots and potatoes, cool, peel, chop into cubes.
Cut the cucumbers, squeeze out excess liquid.
Fry finely chopped mushrooms and onions, you should get a golden color. Refrigerate.
Mix foods.
Cover with peas, salt to taste.
Season with mayonnaise, stir.

Vegetarian Olivier

You won't regret making changes to the traditional recipe. This option will be more useful than the classic one.

Ingredients:

potatoes - 3 pcs.;
salad - 4 leaves;
carrots - 2 pcs.;
mayonnaise - 200 ml;
onion - 1 pc.;
canned peas - jar;
pickled cucumber - 2 pcs.;
mushrooms, mushrooms, pickled - jar.

Preparation:

Boil carrots and potatoes, cool, cut into cubes.
Also cut the cucumber.
Drain the liquid from the jar of mushrooms, chop.
Scald the chopped onions with boiling water. This procedure will help rid the onion of the harsh aftertaste.
Stir the ingredients of the salad.
Fill in the peas, after draining the water.
Salt, add mayonnaise, mix. This should be done carefully, lifting the spoon from bottom to top. Thus, the salad will not turn into a homogeneous mass.
Garnish with lettuce leaves or place the appetizer on top of the cooked green leaves.

This option is time-tested. This recipe has been used for generations. If you want to change the usual look of your favorite dish, then serve food in the form of straws instead of cubes.

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.

Preparation:

Pour potatoes with water, place carrots in a bowl. If the root vegetable does not fit, it can be cut in two. Boil vegetables until tender. Drain, cool, cut into strips.
Also chop the sausage, finely chop the onion.
If the cucumber has a tough skin, then it is better to remove it, cut the vegetable in the same way.
Stir the 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 mayonnaise.

Original version with shrimps and avocado

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

Ingredients:

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

Preparation:

Boil water, place the shrimp. Boil for seven minutes, drain the liquid, cool. Clear seafood. Drizzle with lemon juice and stir. Leave in the refrigerator for a quarter of an hour.
Boil eggs for 10 minutes, cool, chop.
Pour carrots with water, boil until tender, cool, cut into cubes.
Chop the 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, stir in another portion. Drain the marinade, dry the vegetable.
Chop the greens.
Mix prepared foods.
Drain the marinade from the peas, add to the vegetables.
Get prepared shrimp, combine with the main composition.
At the end, cut the avocado into small pieces.
Pour the appetizer with mayonnaise, salt to taste.