How to cook Olivier at home? 7 salad recipes

Salad ☆OLIVIER☆ with sausage. New Year's table 2020

This is a simple recipe familiar from childhood. I usually cook it in the autumn-winter period, and it is also ideal for the New Year's table.

Ingredients:

• boiled potatoes...700 gr.
• boiled eggs……………..4 pcs.
• boiled sausage………500 gr.
• pickled cucumbers………….2 pcs.
• canned peas….400 gr.
• onion………………1 pc.
• boiled carrots………..1 pc.
• salt………………………to taste
• mayonnaise………………….400 ml.
• greenery

Olivier salad in a new way with salmon, fresh cucumber and caviar

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

This recipe was born in unusual conditions, at least that’s what happened to me. At one of the celebrations, red caviar accidentally ended up on Olivier’s plate. Having tasted it, I was surprised by the unusual taste - I really liked it.

And I decided to come up with something so that the classic Olivier would be updated and become attractive. And see for yourself what came of it:

This unusual, truly Royal new Olivier salad with salmon, fresh cucumber and caviar will outshine any New Year's table. The guests will be delighted and will not stop until they eat it up to a crumb.

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

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

Olivier salad or Winter salad, delicious homemade recipe

Salad “Olivier” or “Winter Salad” is very tasty, this is how we prepare it at home, although this salad has many preparation options. Simple recipe.

Products:

• 350 gr. boiled sausage or boiled meat -3-4 potatoes (boiled in their jackets)
• 2 carrots (boiled)
• 1 onion or green onion
• 4 eggs - 5 - 6 pickled or pickled cucumbers
• 1 can of canned green peas
• ground black pepper - to taste
• mayonnaise - to taste

Delicious Olivier - classic recipe step by step with photos

“Olivier” is a classic recipe - it’s a salad of generations, our grandparents. It's simple, tasty and festive. New Year without Olivier salad is no longer quite a festive table. It’s as if something is missing – this aroma of green peas, this freshness.

Real New Year's salad

Well, okay, let’s not make any digressions like “the history of salad” - we take a simple classic Olivier recipe and prepare a salad to the delight of ourselves and our guests.

Classic Olivier recipe with sausage - the simplest step-by-step with photo

Adults remember the Soviet era, 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.

Salad ingredients:

• Canned green peas – 1 can
• Eggs – 5-6 pieces
• Boiled sausage – 400 grams
• Pickled cucumbers – 2-3 pieces
• Carrots – 2 medium pieces
• Potatoes – 2-3 pieces
• Mayonnaise – 150 grams
• Onions – 2 onions (you can have a bunch of green ones)
• Greens for decoration: dill, parsley, celery
• Spices and salt to taste

How to prepare Olivier salad according to the classic recipe?

All the cooking time is spent cooking the food. The rest is banal and simple, but it’s so delicious, you’ll just lick your fingers.

1. We cook all the vegetables in their jackets. Hard boiled eggs. Then cool and clean.
2. Cut carrots, potatoes, onions, cucumbers, and sausage into cubes. Finely chop the eggs.
3. Drain the liquid from the can of canned peas and add the peas to the salad.
4. Salt and pepper to taste. Season with mayonnaise and mix thoroughly.
5. We put it in the refrigerator. To soak and cool.
6. All. Our classic Olivier recipe is ready. Serve, garnish with a sprig of dill or parsley. Bon appetit!

Practical tips for the classic Olivier

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

• Cook vegetables only with their skins on, this way the taste and vitamins are preserved;
• Take potatoes at the rate of 1 piece per 1 person;
• Be sure to cool the vegetables. Cut the potatoes with a knife moistened with cold water or vegetable oil;
• The sausage should be without fat - “Doctor’s” is just that.
• The most delicious pickled or marinated cucumbers are slightly larger than a gherkin and not very sour;
• Don’t skimp on eggs; they give the salad lightness and tenderness. Ideally, 1 egg per guest;
• To prevent the onion from becoming bitter, pour boiling water over it. Better yet, use green onions instead. The Olivier salad will look more elegant and festive;
• Not just any pea will do either. Look at the glass jars - you can immediately see the quality. Do not take with cloudy white sediment and dark peas. For the classic Olivier, you need to choose soft peas of the “brain variety” (these are wrinkled fruits, similar to the brain - they have the best taste and the least starch);
• First mix all the ingredients, and then just add mayonnaise and salt;
• After refrigeration, before decorating, arrange the salad into dishes using a “serving ring” or a cut-off 1.5 liter plastic bottle;
• Boiled sausage can be replaced with smoked sausage, ham or meat;
• To add a fresh flavor to our dish, you can cut a fresh cucumber instead of pickles.

Since Soviet times, this salad has been prepared for the New Year along with herring under a fur coat and mimosa. And now Caesar salad also appears on the New Year's table.

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

Classic Olivier salad recipe with fresh cucumber

Well, let's try the recipe with fresh cucumber!

What do we need? The same as in the classic “Olivier”, the only difference is that instead of pickled (salted) cucumbers, we will add fresh cucumber to the overall composition. Or rather, to those ingredients listed above - 3 medium fresh cucumbers.

In fact, the aroma flows throughout the entire apartment - freshness, cheerfulness and memories of “summer days”. We advise you to prepare Olivier with fresh cucumber - you won’t regret it.

"Olivier" classic recipe with chicken

For white meat lovers, 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:

Composition of the Olivier salad

• Green peas of brain varieties - 1 jar
• Chicken fillet – 400 grams
• Potatoes – 5 pieces
• Pickled cucumbers – 3 pieces
• Eggs – 5 pieces
• Carrots – 2 small pieces
• Green onions – 1 bunch
• Mayonnaise – 200 grams
• Salt and spices to taste

Cooking method

1. Cook vegetables, chicken, eggs. Cool and clean.
2. Cut into small cubes. About the size of the same peas that are in the jar.
3. Knife-deep cucumbers. Drain the brine from the canned food and mix all the resulting products.
4. Season with mayonnaise and add salt and pepper to taste.
5. To soak, place in the refrigerator for 2 hours.
6. Serve in portions. Bon appetit.

Instead of chicken, try boiled beef or turkey if desired. And it’s not bad to add grated apple for juiciness and a pleasant sweet taste.

Not only the apple, but also lemon juice and olives will add piquancy to Olivier.

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

An old classic recipe, from chef Olivier himself

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

Caviar as a decoration will add sophistication and piquancy

Ingredients of the old Olivier salad recipe

• Hazel grouse meat
• Veal tongue
• Black caviar
• Fresh salad
• Crayfish (more precisely, crayfish tails) or lobsters, or shrimp (as I did)
• Very small pickles
• Soy sauce "Kabul"
• Fresh cucumbers
• Pickled “Capers” (these are flower buds of the caper plant)
• French provencal sauce
• Boiled eggs (Olivier himself used them as a decoration)

This 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, peel and set into small pieces. We tear the lettuce leaves to the bottom of a common basin.

Mix everything and add homemade mayonnaise (this is me instead of soy sauce). Salt and pepper. Cool in the refrigerator.

Serve on separate dishes and top with black pressed caviar.

Salad "Olivier" - Delicious homemade recipe from Olga Matvey

Finally! I learned the secret of delicious Olivier, everything is very simple, the right amount of products and their combination. I've already done it three times before the New Year. I even dreamed about it at night :)

Not a single holiday can pass without Olivier salad. Make your loved ones and loved ones happy. Bon appetit!

Recipe:

• Potatoes 3 - 4 pcs
• 1 large carrot
• Onion 1 piece
• Egg 3 pcs
• Fresh cucumber 1 piece
• Pickled cucumbers 4-5 pcs
• Peas 1 jar Mayonnaise,
• salt
• pepper
• Chicken breast 1 pc. (Or other meat)

An old recipe for Olivier salad from 1904

Preparing a salad according to this recipe is unlikely to become an ordinary dish at home, but on a holiday, especially on New Year's Eve, it can be your signature dish.

That's all for me. If my recipes helped you prepare a simple and tasty Olivier, I will be glad.

See you!

Author of the publication

offline for 3 days

Olivier with sausage - no one will understand what your secret is - recipe from chef Ilya Lazerson

The long-awaited Olivier with sausage and a secret from Ilya Lazerson - you’ll get tired of answering questions about how you prepared it) THE CHEF will share the secret!

Ingredients:

• Dry white wine – 300 g (who should not – grapefruit juice)
• Sugar Agar-agar - 1 tsp.
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Doctor's sausage – 250 gr
• Pickled cucumbers - 4 pcs.
• Egg - 1 pc.
• Green pea
• Mayonnaise
• Salt
• Vinegar 9%
• Green onions

How to cook Olivier salad with chicken

To check the vegetables are done, lightly pierce them with a toothpick. When slightly pierced, remove vegetables from the slow cooker. Place on a plate and leave to cool.

Ingredients:

• Chicken breast – 1 piece,
• Carrots – 2 pieces,
• Potatoes – 6 tubers,
• Onion – 1 head,
• Green peas – 200 g,
• Cucumber – 2 pieces,
• Vegetable oil - 2 large spoons (for frying),
• Soy sauce – 2 tablespoons,
• Salt, pepper, curry, mayonnaise, dill - to taste.

Preparation:

1. I use a slow cooker to quickly cook vegetables. I put the potatoes and carrots in the upper bowl, turn on the “Steam” cooking program and set the timer for 25 minutes.
2. I cook eggs on the stove. I boil it hard. Do not overcook, otherwise an unappetizing grayish coating will appear on the yolk. After cooking, I immerse the eggs in cold water for 5-10 minutes. This will make further cleaning easier.
3. Wash the chicken breast thoroughly. Dry with kitchen towels. I cut into medium sized cubes. Salt, add spices (I use curry) and soy sauce. Place the chicken pieces in a frying pan with preheated vegetable oil.
4. I fry over medium heat. I stir the pieces of chicken breast so that the meat does not burn.

The readiness of the chicken will be indicated by the formation of a golden brown crust.

1. I transfer the meat to a deep bowl. I'll leave it to wait in the wings.
2. For Olivier salad I use frozen fresh peas, not canned ones. Heat in a frying pan or in the microwave until soft.
3. I peel the cooled vegetables cooked in the slow cooker. I peel the onions. I cut it into small pieces.

If the onion has a strong pungent taste, chop the vegetable and then pour boiling water over it to soften it.

1. I grate the eggs or cut them into cubes. I remove the hard stem and rough branches from the dill. Finely chop the remaining soft parts.
2. I combine all the ingredients in one dish.
3. I season with mayonnaise and add salt. For a more pronounced taste I use ground black pepper. I stir the salad so that the dressing and spices are evenly distributed throughout the dish.

Video recipe

Ready!

Delicious Olivier with chicken and mushrooms

Ingredients:

• Chicken legs - 2 pieces,
• Fresh champignons – 400 g,
• Potatoes – 2 tubers,
• Egg - 4 pieces,
• Fresh cucumber – 2 pieces,
• Freshly squeezed lemon juice - 2 tablespoons,
• White onion - 1 head,
• Parsley – 6 sprigs,
• Olive oil – 1 tablespoon (for frying),
• Herbes de Provence mixture, pepper, salt - to taste.

For the sauce dressing

• Mayonnaise “Provencal” – 2 tablespoons,
• Yogurt without additives - 1 large spoon,
• Olives - 2 tablespoons,
• Ground black pepper - to taste.

Preparation:

1. I boil the meat in salted water. In another pan I cook carrots and potatoes. I cook the eggs in a small bowl. Cook for 5-8 minutes in boiling water.
2. I cut the white onion into thin half rings and in half again. I transfer it to a dish. I add freshly squeezed lemon juice. Marinate for 30 minutes, cover with a lid and put in the refrigerator.
3. I cut the champignons into small pieces. I put it on a hot frying pan with vegetable oil. Fry for 5-6 minutes over high heat. I stir, avoiding burning. At the end of cooking, add salt. Place on a plate to cool.
4. I peel the cooked and cooled vegetables and cut them into cubes. I try to cut into pieces of the same size.
5. I chop fresh herbs very finely.
6. I mix it in a beautiful salad bowl. I carefully strain the onion to remove excess lemon juice. I dress the salad with a sauce dressing made from several ingredients (indicated in the recipe).
7. I serve the salad on the table. I recommend eating this delicious Olivier with mushrooms and chicken within 24 hours.

Bon appetit!

Real Olivier with chicken and apple

Ingredients:

• Chicken breast – 700 g,
• Potatoes – 3 pieces,
• Chicken egg - 3 pieces,
• Carrots – 2 small pieces,
• Fresh cucumber – 1 piece,
• Pickled cucumber – 1 piece,
• Green peas (canned) – 1 jar,
• Apple – 1 piece,
• Mayonnaise – 150 g,
• Parsley, dill, green onions - to taste,
• Salt, pepper - to taste.

Preparation:

1. My breast. I set it to cook in a saucepan. I do the same with potatoes, carrots and eggs. I boil carrots and potatoes in their skins. I cook hard-boiled eggs. Cook for 5-8 minutes after boiling.
2. I get the ingredients. I leave it to cool. I'm cleaning.
3. I cut up a chicken breast on a large wooden board. I cut the meat for the salad into medium-sized pieces.
4. I chop the potatoes and carrots into small cubes. I transfer the chopped Olivier ingredients into a deep salad bowl.
5. I peel the eggs. I put it on the kitchen board. I chop it finely.
6. I cut fresh and pickled cucumbers.
7. I finely chop the dill, parsley and green onions.
8. I mix everything in a large salad bowl. I add washed canned peas (I drain the water from the jar). I add a special taste to the Olivier salad with finely chopped fresh apples.
9. Salt, add mayonnaise, pepper. I stir again. Real Olivier with chicken and apple is ready!

How to cook Olivier salad with turkey meat

Ingredients:

• Turkey meat – 400 g,
• Potatoes - 3 medium-sized pieces,
• Carrots – 1 piece,
• Eggs – 3 pieces,
• Fresh cucumber – 2 pieces,
• Canned peas – 200 g,
• Canned capers – 80 g,
• Mayonnaise – 250 g,
• Bay leaf – 2 pieces (for cooking turkey),
• Salt, peppercorns, mayonnaise - to taste.

Preparation:

1. To prepare Olivier salad with turkey meat, I boil the vegetables separately. I cook turkey meat in a slow cooker with bay leaves and black peppercorns.
2. I'm catching the components of the future Olivier. I leave it to cool.
3. Once everything has cooled down, I start cutting. I cut vegetables and eggs into medium-sized cubes, and turkey into small pieces. I transfer it to a salad bowl.
4. I open the peas and capers. I drain the liquid from the cans. I rinse the products under running water.
5. Mix well. Salt and pepper. I season it with mayonnaise. I serve a delicious Olivier salad on the table, garnishing it with finely chopped fresh green onions on top.