Want to ruin the New Year? Just don't make the Olivier salad. Of course, I am slightly exaggerating the importance of this dish. Although the absence of a "basin" with well-known ingredients, almost drowning in mayonnaise, everyone will notice and many will not understand. "Fu! He's so high in calories, ”says her friend Valya / Anechka / Lenochka (underline the necessary) coquettishly wrinkling her nose. “Are you going to make Mount Olivier again? He's tired of it already! ”, - the beloved husband expresses his dissatisfaction. And the most is no longer interesting to cook this dish. After all, it can be adjusted in 5 minutes with closed eyes. Sound familiar? But all the same, everyone who meets the main holiday of the year in the depths of his soul expects to see in the center of the table the same “basin” described a thousand times in anecdotes. And he will be a little upset if in its place there is a newfangled salad in the fusion style (or whatever it is). Naturally, everyone loves him. Well, almost everything. I propose to help all novice cooks who first decided to cook Olivier salad, a classic recipe. The step-by-step recipe with a photo contains clear instructions for preparing this dish in the usual variation. Well, if your soul asks for something unusual, go down to the end of the article for delicious "highlights".

Ingredients:

How to prepare Olivier salad according to a classic recipe (simple step-by-step recipe with a photo):

Well, have you prepared the basin? Let's go then! Vegetables and eggs should be boiled and well cooled by the time this little crime against the wasp waist starts. As far as I know, there are no carrots in the classic Olivier. Can't you imagine a dish without bright cubes of a sweetish vegetable? You can add it too. I will not be upset. Potatoes and carrots can be cooked in the same saucepan. Before cooking, be sure to wash the root vegetables with a stiff brush. Make sure they are not tainted. Put in cold water. Bring to a boil over high heat. Reduce heating intensity. Cook for 25-35 minutes depending on size. Check for readiness with a fork or knife. Sometimes I do not cook vegetables, but bake them. They are less watery. Wrap the clean carrots and potatoes in foil with the shiny side out. Bake at 180-200 degrees for 25-40 minutes (see by size). Cool the finished ingredients. Boil eggs hard-boiled. After boiling, cook for 7-9 minutes. Then the yolk will turn out yellow and completely solidified. Drain the brine from the pickles. Cut off the ends. Chop into small cubes. Place in a bowl.
Grind the sausage. When doing this, try to copy the sliced ​​cucumbers. Most often I use "Doctor's" sausage, a classic for this salad. But you can deviate from the rules a little. Delicious "Olivier" is obtained with slightly smoked sausages, chicken breast or ham. In general, be guided by the contents of the refrigerator and the taste. Send the sausage slices to the cucumbers.
Peel completely cooled potatoes. Cut into small cubes. If you've boiled potatoes just before slicing, cool them in a bowl of ice water. This makes it easier to clean. Pour over the rest of the chopped salad ingredients. Still, you decided to transform Olivier with bright splashes of carrots? Do all of the above with her.
Remove the shells from the eggs. To make this easier, transfer them to very cold water after boiling. Preferably with ice cubes. Due to the sharp temperature drop, the shell will be easier to move off. Turn the edible part into neat cubes. Chop green onions. Use onions instead, if desired. But in smaller quantities. Pour everything into a bowl. Put green peas in the Olivier. Drain the liquid. And rinse the peas themselves.
Season the salad. With homemade mayonnaise, which is quickly prepared in a blender, the dish will turn out to be much tastier and healthier. Salt.
Stir the salad gently. Try it with salt. But do not eat everything at once, the guests will be offended :-)
Now serve. Served in a classic way - in a large salad bowl. Or arrange in portions on plates. Yes, and make more Olivier. So that there is traditionally something to do with the post-holiday menu for the first two, or preferably three, days of the new year.

What to change in a classic salad recipe to make Olivier even tastier:

• Instead of sausage, put smoked chicken breast or leg. Men will especially like this salad. Why they are attracted to smoked meats, I don't know. But the fact remains. Still boiled sausage can be replaced with raw smoked or dry-cured. Unusual? Agree. But how delicious it is! Also look towards the ham. And if the sausage is replaced with smoked mackerel, then it will turn out not at all usual. But delicious-oh-oh-oh-oh! Do not transfer.
• For a lower-calorie version of Olivier, exclude potatoes. Or replace it with boiled celery or zucchini. And do not put mayonnaise, which nutritionists cannot stand on the spirit, either. Combine low-fat sour cream with a little mustard. Taste with seasonings. The sour cream dressing will make the salad lighter.
• As an experiment, put fresh peas in the Olivier salad instead of canned peas. I think that's a great idea.
• You can also substitute fresh pickles for pickles. The aroma will be indescribable! In winter, cucumbers always smell differently. Or combine classic and innovative. Take both types of cucumbers. It should be amazing.

Enjoy your holiday appetit!

Olivier salad. Who hasn't eaten it? And you obviously got 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 cooked 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 at least 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:

Three things must be present on every New Year's table: champagne, tangerines and Olivier salad, without which more than one Russian holiday is not complete. We do not argue that the usual Olivier, which in our country is usually cooked in whole basins, will surprise no one, so we suggest that you move away from the boring recipe and cook one of 10 modified salads, which will surely delight your guests! If suddenly you decide to completely abandon salads this year, then at least think about the guests who have gone overboard, who simply will have nowhere to fall face down!

In "bourgeois"

Those who want to feel like an aristocrat on the coming New Year's Eve can use the original recipe created by Lucien Olivier in the 1860s.

Ingredients: 2 boiled hazel grouse, 1 boiled veal tongue, 100 g pressed caviar, 25 boiled crayfish, 200 g fresh salad, 10-15 small pickled cucumbers, 2 fresh cucumbers, half a can of soybean kabul (special soybean paste), 100 grams of capers, 5 hard boiled eggs.

All ingredients were finely diced and mixed. The salad was dressed with a special sauce, the recipe of which only Lucien Olivier himself knew. He took his culinary trick to the grave. This salad does not contain potatoes, which in France were considered food for the poor.

After the revolution of 1917, "bourgeois" hazel grouses, crayfish and capers were replaced by simpler ingredients - potatoes, doctor's sausage and green peas. Ingredients: boiled potatoes - 4-5 pcs., Boiled sausage - 300 g, pickled cucumbers - 3-4 pcs., boiled carrots - 1 pc., canned green peas - 1 can, hard-boiled eggs - 4 pcs., onions - 1 pc., mayonnaise, greens at will.

Cut potatoes, sausages, cucumbers, carrots, onions and eggs into cubes, add peas, season the salad with mayonnaise (you can add a little vinegar and sugar to it). Each housewife has her own branded versions of Olivier - some add fresh cabbage to it, others - apples, others season with garlic sauce or mustard.

"New Russian" Olivier

A recipe for those who honor New Year's traditions, but love delicacy. Ingredients: boiled potatoes - 4-5 pcs., 1 small pork tongue, chicken fillet - 150 g, hard-boiled quail eggs - 20 pcs., Canned food "Crab meat" - 1 can, fresh cucumber - 1 pc., Pickled cucumbers - 3 pcs., Boiled carrots - 1 pc., Canned green peas - 1 can, mayonnaise, greens at will.

Finely chop meat, eggs and vegetables, combine with peas, mix, salt and season with mayonnaise.

Vegetarian

In the modern world, there are hundreds of millions of vegetarians, they make up about 5% of the world's population, and their number is steadily growing every year. Russian vegetarians have their own recipe for Olivier.

Ingredients: boiled potatoes - 4-5 pcs., Boiled carrots - 3-4 pcs., Canned green peas - 1 tbsp., Canned sweet corn - 1 can, pickled cucumbers - 2-3 pcs., Tofu (soy cheese) - 50-100 g, black pepper, salt, mayonnaise (sour cream) - 1 tbsp., Greens if desired. Cut potatoes, carrots, cucumbers and cheese into cubes, season with one glass of sour cream or mayonnaise (you can use soy). You can season with a mixture of sour cream and mayonnaise.

Nourishing Olivier

In principle, Olivier salad is caloric in almost any variation, but on New Year's Eve its satiety is more important than ever - after all, this is the main snack on the festive table Ingredients: spaghetti -150 g, boiled chicken or boiled beef - 100 g, cheese - 100 g , pickled cucumber (or sour apple) - 1 pc., canned green peas - 1 tbsp., tomato - 2 pcs. (or 1 tbsp. a spoonful of tomato puree), hard-boiled eggs - 2 pcs., mayonnaise (sour cream) - 1 tbsp., dill or parsley.

Boil spaghetti in salted water, put in a colander and cool, cut into 1-1.5 cm pieces. Cut meat, cucumber, cheese, tomatoes and eggs into cubes, grate cheese. Mix all products with a glass of mayonnaise or sour cream.

Fish Olivier

Ingredients: boiled potatoes - 4 pcs., Hard-boiled eggs - 5 pcs., Salted red fish - 200-300 g, frozen green peas - 200 g, pickled cucumbers - 3-4 pcs., Mayonnaise, greens optional.

Boil peas and cool. Cut potatoes, cucumbers, eggs and fish into small cubes, put in a bowl, add peas, season with mayonnaise. You can decorate with red caviar.

Mushroom Olivier

Ingredients: boiled potatoes - 3-4 pcs., Canned mushrooms - 200 g, hard-boiled eggs - 3 pcs., Onions - 1 pc., Canned green peas - 1 can, mayonnaise, greens at will.

Cut the potatoes and eggs into cubes, finely chop the onion. Throw the champignons in a colander, chop (if not chopped yet). Mix all ingredients and season with mayonnaise.

Crispy olivier

Ingredients: boiled potatoes - 3-4 pcs., Boiled carrots - 2 pcs., Hard-boiled eggs - 3 pcs., Onions - 1 pc., Canned green peas - 1 can, fresh cucumber - 1 pc., A bag of rye croutons with bacon, sour cream, herbs.

Chop potatoes, carrots, eggs, onion and cucumber, mix with peas, season with a glass of low-fat sour cream. Shortly before serving, add a little greens and croutons.

Spicy Olivier

Ingredients: boiled potatoes - 3-4 pcs., Boiled sausage - 150 g, pickled cucumbers - 2 pcs., Boiled carrots - 1 pc., Hard-boiled eggs - 4 pcs., Canned green peas - 1 tbsp., Garlic - 6 cloves, mayonnaise, herbs optional.

Cut sausage and vegetables into cubes, mix with peas. Pass the garlic through a garlic press, mix with mayonnaise in a separate container, fill the salad, leave in the refrigerator for an hour.

Anti-crisis Olivier

Olivier is undoubtedly the most "proletarian" salad. Only vinaigrette can be more economical.

Ingredients: boiled potatoes - 2 pcs., Wieners (or sausages) - 2-3 pcs., Canned white beans - 0.5 tbsp., Boiled carrots - 1 pc., Pickled cucumber - 1 pc., Hard-boiled eggs - 2 pcs., mayonnaise, parsley at will.

How many generations have grown up on this never aging salad! It is difficult to calculate, even if I really wanted to. After all, before there was no family in the Union in which this dish did not occupy a dominant place on the festive table. It was a tradition, which, however, was expensive for the wallet.

Yes, it’s hard to imagine that before, green peas or sausage could only be bought “by pull,” that is, either through friends, or by overpaying. And now this good is enough, and few people remember what a deficit is! because Olivier is made not only on holidays, but also for every day .

Since the possibilities have become much greater, there are no fewer variations of the traditional salad. But a classic is a classic. because the basis is often left , and add other completely products. Let's prepare Olivier according to the classic recipe , and then you can practice with variations!

Ingredients for making a traditional Olivier salad

• Meat (boiled, ham, sausage) - 200 gr.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Eggs - 3 pcs.
• Onions - 1 pc.
• Pickled cucumbers - 2-3 pcs.
• Green peas - 100 gr.
• Mayonnaise to taste
• Salt and pepper - optional

How to cook a classic Olivier salad correctly - a step by step recipe with a photo

Traditionally hostesses, preparing for the holidays, prepared all the ingredients ... After all, the whole family and guests were waiting for delicacies. Therefore, meat (if you did not take boiled sausage), potatoes, carrots and eggs were cooked for future use, chilling it all in the fridge , then only to do slicing. But it's never too late to boil vegetables right before cooking. We need them wash well with a brush and, without cleaning, send to the pan. 15-20 minutes, and you're done! The situation is the same with eggs and meat.

From the history of salad ... It only seems to us that we are using a classic recipe! After all, it turns out, its author, Lucien Olivier, and took it with him to the grave! How was it? The young man, having appeared in Moscow, decided to amaze the audience with his culinary talents ... And he succeeded! Then, in 1860, in the capital there was only talk about a talented Frenchman. It seems that no one else but him could arrange the present festive feast ... Later, Olivier became the central dish in the Hermitage restaurant, created by the young man.

So, let's cut the peeled and chilled potatoes into small cubes.

Step 1. Cut the boiled potatoes into cubes

This is now - whatever the hostess, then her own recipe with bells and whistles. And in those days, except for Lucien Olivier, no one undertook to cook his famous salad. The author jealously guarded the recipe from prying eyes, and did not let anyone close to the salad. And even more so, did not allow to experiment with his sauce, which we all know as "Provencal". Peel the carrots. By the way, there are many opinions about the presence of this vegetable in Olivier. Someone generally neglects it, and does not put it in a salad. But all the same, a certain recipe has reached us, and therefore we will maintain the proportions. Chop the carrots finely, and then take up the sausage (of different varieties or one of your choice), if there is no boiled meat, which is ideal.

Step 2. Cut the sausage into small pieces

The next ingredient, without which Olivier is not Olivier, is a cucumber. Yes, you can make a salad with fresh, but that is later. Now let's cook traditionally. And let's take not pickled, namely salted. Why is it advisable to put a salted cucumber?

• Firstly This is what our ancestors traditionally did. Secondly, by putting the pickled cucumber in the salad, we will make it taste pleasant.
• Secondly , there will be no need for salt, which by no means gives us health.

So take out the required number of cucumbers from the bottle and chop them into smaller pieces. What about the skin? Someone shoots, but I love it this way - it turns out brighter, because the peeled cucumber becomes whitish, and the fiber still!

Step 3. Chop the pickled cucumber into small cubes

Those who love Olivier know that there are never many eggs in it! Yes, this is almost true. But all the same it is better to observe the proportions. I don't know about the author of the recipe himself, but when I start his salad, I cook as many eggs as there are medium potatoes. You can even one more. The main thing is that the eggs are hard-boiled and then well cooled.

Plus, there are some more tips:

Tip 1 ... To prevent the pieces of eggs from falling apart during slicing, dip the knife in hot water or vegetable oil.

Tip 2 ... Choose a knife with a very sharp, thin, long blade for slicing. Then the pieces will all be like a selection.

Step 4. Cover the boiled egg

Another controversial ingredient. Onion. His presence annoys many, but without him a salad will not be a salad. Another question is how to cut it! It can be very fine and fine, then the wolves will be fed, and the sheep are safe. That is, the onion will not taste too much. You can use leeks - they will not sound so bright in Olivier. But without a bow - nowhere.

Tip 1 ... If you scald the onion with boiling water before putting it in a salad, it will soften and lose its usual bitterness.

Tip 2 ... If you cut the salad for future use, it is better to chop the onion in the right amount each time.

Step 5. Finely chop the onions

That's all, the preparation for the Olivier is ready. It remains only to combine all this in a bowl. By the way, before, when they cut Olivier for the New Year holidays, they literally did it in basins! Then they put everything in the refrigerator, without seasoning with mayonnaise. And this is very wise. Because every time fresh mayonnaise is added to the salad, it makes it fresh. So, let's put all the products together. It is very important to choose the right green peas - they should be young and sweet.

Step 6. Extract the green peas from the liquid

By the way, about mayonnaise. In order to know for sure that it is low in calories and everything is only useful in it, you can cook it yourself at home. Now we will gently stir the salad, adding green peas here, draining the liquid from the jar, and serve it on the table! You can sprinkle with herbs.

Step 7. Fill with mayonnaise and stir the salad thoroughly

Olivier salad options

Probably, the one who was the first to come up with a salad in this world did not know how to feed the guests, and took everything that was only nearby from the products. This is how you can do variations of Olivier, which are abound in this world. One has only to want!

With liver

Almost the same products are involved here as in the traditional recipe. But, instead of meat or sausages, I once put in the liver, because there were no other meat products. And I didn’t regret it. It turned out very tasty. So, we take boiled potatoes, cooked liver, carrots, onions, eggs, cucumbers and tomatoes. We cut it into small pieces, as in Olivier, and season it traditionally - sour cream or mayonnaise.

I called it tender because the slicing here is completely different. Cut the sausage, potatoes, and carrots into thin strips. In addition to traditional products, I added a little cheese, grated on a coarse grater, and finely chopped white cabbage. Thinly sliced ​​and mixed with mayonnaise, the products went well. The salad turned out to be tender, juicy and very satisfying!

Why air? Because the salad looks and tastes very light. And this is despite the presence of nourishing ingredients. In this salad, I added, in addition to carrots and potatoes, onions and eggs, new ingredients, refreshing the salad. It was grated cheese, fresh apples and lettuce, which perfectly coped with the role of fresh cucumbers. Instead of green peas, I added canned corn. Hence the airiness of the dish! Season with sour cream or yogurt.

With salmon or seafood

So that the Olivier does not become boring, and we cook it often, sometimes even as an independent second dish, I sometimes experiment. So, I put smoked meats once, the second time - ordinary chicken, beef. And recently I composed a salad. That is, all the products from the traditional Olivier remain here, but instead of meat we cut the fish. By the way, it can be very different. The salad with seafood instead of meat or sausages turns out to be even more interesting!

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

Many gathered guests at the table begin to argue about the composition of this dish. Some say that it should have chicken breast, others veal. And someone cooks only with boiled sausage and for him this is a real recipe. What ingredients are 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 you find my recommendations helpful.

Dishes will always be much tastier if you choose the right food for them. They must be of good quality. We always have almost all the necessary products in stock at home. You can And it will be much tastier with him. 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 salad Olivier with sausage - a very tasty recipe

For such a treat, I usually take boiled Doctor's sausage. Although, no one is forbidden to choose their favorite variety. Only smoked, perhaps, is not worth taking. 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 cooking below. And the detailed composition of the ingredients is as follows:

• Potatoes - 3-4 tubers
• Chicken eggs -3-4 pcs.
• Onion - 1 head
• Carrots - 1 pc. large
• A can of green peas - 250-300 grams.
• Boiled sausage (doctoral) - 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 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. Wash potatoes and carrots, put them in a saucepan with salted water. Cook for about 30-40 minutes. But still, I advise you to check with the tip of a knife, sometimes potatoes boil so quickly. And this is of no use to us. Cool, peel and grind into cubes.

4. Put the chopped ingredients in a deep bowl. Thinly chopped onion is also poured there.

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

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

Do the same with pickles. Open the canned peas, drain the water and put them in a bowl. See how in this photo all the products are beautifully cut.

6. All this stuff is mixed and dressed with mayonnaise. We send it to the refrigerator for a couple of hours. There it will infuse well and will be even tastier. If you don't have time for the salad to soak, you can serve it right away. Decorate the dish with sprigs of herbs, 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 mistress has her own. Therefore, I have prepared for you another successful recipe with beef and pickles.

Pickle pickles for this recipe should be vinegar-free. That is, we need not pickled, but pickled cucumbers. Their sour taste goes well with beef or veal. So, what will we take for this dish:

• Boiled beef fillet - 300 gr.
• Eggs - 3-4 pieces
• Potato - 3 pieces
• Carrots - 2 medium
• Onion - 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 rinsed, filled with water and cooked until tender. Cool and cut into small cubes.

2. Boil potatoes with carrots, peel and chop into suitable cubes.

3. Hard-boiled eggs. Remove the shells and chop them. If you have an egg cutter at home, you can use it. If not, cut with a knife.

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

5. Combine all prepared ingredients in a bowl, add green peas, after draining water from it. Now add a little salt and pepper to 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 sit in the refrigerator for a while. If not, take it straight to the table. You can decorate with parsley or other herbs.

Classic salad Olivier with chicken - a simple recipe

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

A 100 gram serving contains 95 calories. Here's a light salad with chicken breast. It contains 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 carrots - 1 piece
• Medium onion - 1 piece
• Green peas - 100 grams
• Mayonnaise - 50 grams

Preparation:

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

2. Boil chicken fillet in salted water until tender. When it cools down, cut into cubes.

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

4. Wash carrots and potatoes beforehand. Pour water in a saucepan, lightly salt. Boil until tender, check with a wooden skewer. If the skewer comes in easily, the food has already been cooked. Cool, clean and chop everything.

5. Pour all the chopped ingredients into a bowl. Pour canned peas, onions and herbs here. Salt, pepper to taste and season with mayonnaise. Mix everything well and the dish is ready. Can be nicely decorated in plates and served.

Video on how to prepare a delicious Olivier salad

If you want to make an exquisite 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. Wrap the bowl with cling film. After all, the fish has a strong smell. And we do not need it to pick up extraneous aromas. After 20 minutes, the salad can already be brought to the table.

This appetizer can still be served in pita bread. This will make it look even more attractive on your desk. To do this, lay out the pita bread, put a small amount of filling on it and wrap it in a roll, send it to the refrigerator. Cut into pieces after 15 minutes.

Classic salad Olivier with fresh cucumber

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

It won't take much time to cook, and as a result, you will have 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:

• Potatoes - 3 pcs.
• Carrots - 3-4 pcs.
• Boiled sausage - 300 gr.
• Fresh cucumbers - 3 pcs.
• Mayonnaise, sour cream - for dressing
• Dill and parsley greens - for garnish

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

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

2. At this time, we send eggs to boil in another vessel. In about 7 minutes they will be hard boiled. Then place them in cold water and let them cool.

3. Pour boiled vegetables over with cold water for better cleaning. Then carefully remove the skin and cut.

4. Grind 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. Peel the hard-boiled and chilled eggs. We cut them to the same size as the rest of the components.

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

For this dish, I make a dressing from sour cream in half with mayonnaise. So the salad turns out to be tastier and more tender.

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

A step-by-step recipe for real Olivier salad with chicken meat

Still, with meat, Olivier becomes richer and more satisfying. But this recipe with fresh herbs will surely please your home and guests.

A winter salad with chicken breast, fresh cucumber and herbs can be a complete dinner. It is both nourishing and low-calorie. I will do 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.
• Potatoes - 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 preparing our delicious salad. Put carrots, potatoes in a saucepan and cook until tender.

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

3. Let us cool the cooked food. All ingredients must be cut and poured into a deep bowl.

We do not add peas to this salad.

4. Greens and cucumbers, let the water run out and chop randomly. Add to the rest of the ingredients.

5. We fill our salad with sour cream. With sour cream, this salad has a real taste of childhood. All is ready. Invite your family to the table.

Video recipe for making Olivier at home

For a long time I have been looking at recipes on Olga Matvey's video channel. The girl cooks incomparably. Here's a video in which she cooks Olivier.

Having looked, I immediately wanted to eat. 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!