Salads 

Olivier salad recipes. Classic recipe and interesting interpretations

It is difficult to imagine a truly festive table without everyone's favorite treat - Olivier salad. This dish has become an invariable part of the New Year's feast; it can increasingly be seen at weddings and friendly gatherings. Every self-respecting housewife is able to cook Olivier according to the classic recipe, but few people know about all sorts of variations of the above dish. It was first served at the Hermitage restaurant in the middle of the 19th century. Over the years, the salad has been supplemented and improved many times, due to which the culinary recipes of the modern dish are very different from its original version.

Classic Olivier recipe

One of the significant advantages of such a dish is its low cost, against which a rather nutritious food is obtained. Olivier gained great popularity at the end of the 20th century, when all kinds of delicacies were not available. Due to the shortage of goods in the markets, people tried to be content with all the available products. Even an inexperienced man who has never stood at the stove before can cook such a salad.

Everyone's favorite food, which is always present on the table on New Year's holidays - Olivier

List of ingredients for making classic Olivier salad:

  • 2 medium carrots;
  • 300 g of doctoral sausage;
  • 3 peeled potatoes;
  • 4 hard-boiled eggs;
  • 3 large cucumbers (pickled or fresh);
  • 150 g canned peas;
  • sour cream or mayonnaise in the amount of 75 ml;
  • salt and pepper to taste.

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A large container is prepared in advance (bowl, saucepan). Boiled carrots, eggs and potatoes are carefully peeled and cut into cubes. Using the classic Olivier recipe, you can take both fresh and pickled cucumbers. They do not require heat treatment; cucumbers are chopped immediately. Then add chopped eggs with sausage, sprinkle with green peas. The salad is almost ready, now you need to season it with mayonnaise or sour cream and add spices. Today, this salad has become one of the traditional dishes used as a delicious addition to the festive table.

Culinary wisdom

Nowadays, few people worry about how to cook vegetables properly, how to chop the ingredients and when is the best time to season the resulting dish. Many modern people strive to serve Olivier on the table as quickly as possible, without having time to enjoy the cooking process itself. Professional housewives always make such a salad light and tender. There are a number of simple secrets, knowing which you can cook a truly royal dish.

Do not skimp on sausage or meat, which you will add to Olivier salad

In order for Olivier to work out with a bang, you need to take care of the high-quality preparation of vegetable ingredients:

  • pick up fresh and undamaged food in advance (ideally, self-grown);
  • it is important to achieve the correct ratio of vegetable components (to obtain a classic salad for 6 people, it is recommended to take 3 medium potatoes and 2 carrots);
  • wash the vegetables thoroughly (you do not need to peel the peel before cooking), then gently pierce them in several places with a toothpick to achieve uniform heat treatment;
  • fresh potatoes and carrots must be boiled in an aluminum saucepan half filled with water; on another burner, cook chicken or quail eggs in parallel;
  • It is best to season the salad with homemade mayonnaise or sour cream, if a large amount of salad has been received, it is advisable to add the dressing as new portions are formed.

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What is Olivier without the meat part? It doesn't matter what was taken as such an ingredient - pork tongue or ordinary boiled sausage, but there must be meat in the salad. It is important to remember that to obtain tender beef, it will take about 1.5–2 hours of boiling over low heat. The chicken boils a little faster (30–45 minutes), but it will turn out to be much more appetizing if it cools in a fat broth.

Olivier for true gourmets

Cooked sausage, which is more involved than other ingredients in the formation of taste sensations, can be replaced by other meat products in a number of unconventional recipes. Some people like tender chicken breast, while others prefer grilled veal. Some restaurants add fish, shrimp and even mussels to Olivier. Walk, walk like that: in honor of the holiday, it will be good to replace chicken eggs with quail, pick up delicious meat, and cook mayonnaise yourself.

Almost every housewife combines different products in it.