Salads 

Olivier salad is a traditional recipe - the way it should be

No matter how fashionable it is to add unusual ingredients to this dish, modernize it. All the same, these innovations cannot even be compared with the traditional recipe. Recipes for "Olivier" salads are so fond of that for a huge number of years without them it is impossible even to imagine any holiday.

With boiled tongue also exist, and the recipe for cooking Olivier.

It was customary to serve this dish in this form back in Soviet times. Sausage, an affordable product at that time, became an integral part of this amazing salad. Vegetables and eggs are ideally combined with it and the dish turns out to be the most festive.

What is included in Olivier salad:

  • 250 g boiled sausages;
  • 4 eggs;
  • a couple of carrots;
  • 3 potatoes;
  • 3 pickles;
  • 100 g mayonnaise;
  • quarter tsp salt.

Olivier - how to cook:

  1. The sausage must be removed from the film in which the manufacturer has dressed it and instantly cut into even, tiny cubes.
  2. A jar of peas should be opened in any convenient way and all the liquid must be drained.
  3. Eggs need to be boiled in advance and then filled with as cold water as possible in order to cool them down quickly. Exceptionally cold they are cleaned and washed under running water. This manipulation will allow you to avoid getting tiny shells that are not always visually visible in the finished dish. Only after that are they already cut. It is most convenient to carry out this process with the help of an egg cutter, but if one is not available, you can also use an ordinary knife.
  4. Carrots in tandem with potatoes must be boiled, fully chilled and only then peeled and cut into tiny cubes.
  5. The cucumbers are separated from the tails and simply crushed, by analogy with the rest of the products in the form of cubes.
  6. How beautiful to serve salad "Olivier"? At the final stage of cooking this amazing dish, all prepared products are poured into a deep salad bowl, mayonnaise and salt are added to them, after which everything is well mixed and literally placed in the refrigerator for a couple of hours to brew.

Olivier - traditional recipe

Boiled beef and olives are the ingredients that make it possible to prepare a simply delicious dish that will surpass all expectations. The taste of such "Olivier" is a bit unusual, in comparison with its usual, Soviet version, but really special, incredibly delicate and refined.

What you need in Olivier salad:

  • 300 gr. beef;
  • 3 potatoes;
  • a couple of pickled cucumbers;
  • 1 carrot;
  • 4 eggs;
  • 300 gr. canned peas;
  • 50 gr. olives;
  • 100 g mayonnaise;
  • 150 g sour cream;
  • 50 gr. onion greens;
  • 50 gr. dill greens;
  • quarter tsp salt;
  • quarter tsp pepper.

Cooking steps:

  1. Long before the start of cutting all the products, it is necessary to boil the beef with very little salted water, since this process requires a lot of time. The cooked meat cools naturally and is cut into tiny cubes when completely cooled.
  2. It is recommended to boil the roots in advance, and then cool and peel them. Only in a purified form are they already crushed to tiny cubes.
  3. Of course, the testicles are also boiled, after which they are immersed in very cold water and cool down in it. As soon as they have cooled down, they are cleaned, washed and cut into the most even pieces.
  4. Peas and olives are separated from the liquid.
  5. The olives are cut into thin slices.
  6. Cucumbers, of course, are simply crushed to the same tiny cubes as eggs.
  7. The greens should be thoroughly rinsed and dried. Only then chop finely.
  8. All that remains is to put all the products in a festive dish, salt and pepper, add both sour cream and mayonnaise. In full composition, actively mix everything and can be served.

Advice: how much does Olivier salad cost in the fridge? If you have prepared a large amount of salad, then you do not need to season it all at once, since the dish with mayonnaise has a short shelf life.

Method of cooking Olivier

An unusual combination of products that creates a somewhat piquant taste is simply unacceptable to be left unattended. This recipe is somewhat unusual, because in the view of many "Olivier" should be somewhat different. But everyone should try and appreciate this dish.

What is included in Olivier salad:

  • 3 potatoes;
  • 1 carrot;
  • 300 gr. chicken fillet;
  • 250 g canned peas;
  • a couple of pickled cucumbers;
  • 50 gr. capers;
  • 1 apple;
  • 4 eggs;
  • quarter tsp salt;
  • quarter tsp pepper;
  • 50 gr. capers;
  • 150 g mayonnaise.

Olivier salad step by step:

  1. Potatoes and carrots with it must first of all boil, cool and, of course, peel. Exclusively after cleaning, the root crops are crushed into tiny, but not too much, cubes.
  2. In a very small amount of salted water, chicken meat is boiled, after which it cools down on its own and is already cold-cut, like all other products, into cubes.
  3. It is quite simple to prepare peas - you just need to drain the water.
  4. The cucumbers are separated from the tails on them and cut into pieces.
  5. The apple is carefully peeled from the skin, cut and the middle is removed from it. Only in a purified form is it already crushed.
  6. Naturally, the eggs must first be boiled, then cooled in very low temperature water and cleaned. Already peeled, they are washed from tiny shells that are simply not needed in the finished product and are cut.
  7. At the final stage of cooking, all products are mixed, capers, salt, pepper and mayonnaise are added to them. It remains to mix everything well again.

Advice: if you do not know how much to cook carrots for the Olivier salad, then depending on the size of the root vegetable, the cooking time after boiling can take 15 minutes or more.

Traditional Olivier salad with chicken meat

This dish is much softer and easier to digest if boiled chicken meat is its main component. At the same time, the salad does not lose its taste, but it acquires a certain peculiarity and sophistication.

What you need for salad Olivier:

  • 3 potatoes;
  • 4 eggs;
  • 1 carrot;
  • 1 onion;
  • a couple of pickled cucumbers;
  • 300 gr. chicken fillet;
  • 300 gr. canned peas;
  • 100 g mayonnaise;
  • quarter tsp salt;
  • quarter tsp pepper;
  • 25 gr. greenery.

Olivier salad step by step recipe:

  1. Boil the carrots and, of course, cool. Exclusively already cooled, it is cleaned and immediately crushed into neat, very small cubes.
  2. Potatoes are boiled according to the same principle, then they cool down without fail and then only peeled. Peeled potatoes are cut in the same way as carrots.
  3. Of course, the eggs are boiled in plain water and then freeze. For this purpose, they must be immersed in cold water. Only after they have completely cooled down are they already cleaned and also cut.
  4. The onion, of course, is initially cleaned and only after cleaning is it already crushed into very tiny pieces.
  5. Chicken meat must be boiled in a very slightly salted water in advance and cooled. The cooled meat is already subjected to further cutting.
  6. The peas are removed from the jar with a spoon and placed for a short time on a paper towel so that the liquid unnecessary for the salad leaves it.
  7. Greens are washed, dried and chopped in the usual way.
  8. All components of the dish are mixed, pepper, salt are added to them, mayonnaise is poured in. The end of the cooking process is the active stirring of the finished dish and its short infusion in the refrigerator.

Traditional Olivier salad with fresh cucumbers

Well, what could be more attractive than Olivier, which contains fragrant, fresh cucumbers. It is they who give an amazing summer sunny atmosphere even in the most severe cold. And the taste of the dish becomes more sophisticated.

You will need:

  • a couple of fresh cucumbers;
  • a couple of carrots;
  • 4 potatoes;
  • 200 gr. canned peas;
  • 4 eggs;
  • 300 gr. pork;
  • 70 gr. onion greens;
  • quarter tsp salt;
  • 150 g mayonnaise.

Cooking steps:

  1. Cucumbers need to be peeled, as it often has an unpleasant bitter aftertaste, and only then chopped into tiny cubes.
  2. Carrots and potatoes in one container are boiled in advance, after which they are removed from the water and freeze. Only when completely cooled, they are also cut into cubes.
  3. Peas, on the other hand, simply pour out into a colander and all unnecessary liquid flows from it on their own.
  4. The eggs are simply boiled, then they must freeze and peel well. Already peeled, and preferably also washed, they are cut in the same way as the previous components.
  5. Pork is also boiled. It is advisable to cook it long before the start of cutting all the products. Already boiled and completely cooled meat is crushed to small pieces.
  6. Green onions must be washed and dried. Only in this form it is necessary to chop it with a knife.
  7. It remains only to combine all the ingredients together, add salt and add mayonnaise to them.
  8. In its entirety, the salad is mixed and placed in the refrigerator for an hour and a half, after which it is served to the table.

Olivier salad is always an excellent, amazing and irreplaceable dish. But it is precisely its traditional recipe that is most in demand. No matter how sophisticated the hostesses, no matter what innovations they experience on this salad, it is still impossible to do without the traditional one at any celebration, since it is in this form that everyone knows it well and is madly in love with it. And popular recognition is an important factor.