Classic Olivier salad

The classic Olivier salad is a dish we have known since early childhood. It is probably not an exaggeration to say that no holiday has ever been complete without Olivier salad! And even now Olivier is not losing its position, despite the emergence of new, no less tasty salads. Well, we are sharing 10 step-by-step salad recipes with different ingredients. If you are surprised that there are so many variations of Olivier, then read and choose something new for yourself, and then delight your loved ones with your culinary skills!

Olivier salad with sausage - classic recipe

Classic Olivier salad with sausage, peas and fresh cucumber is a very tasty and nutritious snack dish. There is nothing complicated in preparing this salad. But to make it truly tasty, pay attention to the choice of sausage.Of course, now it is no longer possible to find on sale the sausage that was sold before - without preservatives and chemical flavoring additives, and yet it is advisable to add only the best cooked sausage of the highest grade to Olivier. We bring to your attention a step-by-step recipe with photos.

1. 
   How to prepare Olivier salad according to the classic recipe? First of all, prepare all the ingredients. Cut the boiled sausage into small cubes and place it in a bowl or deep salad bowl.
2. 
   Chop the onions and fresh cucumbers in the same way as the sausage and place in a salad bowl.
3. 
   Cut the pre-boiled and cooled carrots and potatoes in the same way and add to the classic Olivier salad.
4. 
   Cut hard-boiled and cooled boiled eggs into cubes with an egg slicer or a knife, add to Olivier.
5. 
   Strain the canned peas from the brine and place in a salad bowl. Buy only brain peas, they are the softest and sweetest.
6. 
   Add mayonnaise, salt and ground black pepper to Olivier, stir. By the way, to reduce its calorie content and make the salad dressing more delicate in taste, mayonnaise can be mixed halfway with sour cream.
7. 
   Let the classic Olivier with sausage brew for a while, and then serve it to the table, decorating the top of the salad as you wish.

Bon appetit!

Classic Olivier recipe with sausage, pickled cucumber and green peas

Olivier salad with sausage, peas and pickled cucumber is the same Olivier salad that was most often prepared in the USSR, because it did not require any complex ingredients, and pickles in jars, unlike fresh ones, could be bought all year round or taken from our own storerooms.

Ingredients:

• Boiled sausage – 300 gr.
• Eggs – 2-3 pcs.
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Canned peas - 0.5-1 can.
• Pickled cucumbers – 1-2 pcs.
• Green onion – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Fresh dill - to taste.
• Mayonnaise - for dressing.
• Sour cream – for dressing

Cooking process:

1. Place boiled and cooled, then peeled and diced potatoes and carrots in a salad bowl.

2. Also cut the boiled premium sausage and add it to the vegetables.

3. Finely chop the green or onion.

4. Chop the pickles and place them in a salad bowl.

5. Strain the canned peas and add to the rest of the ingredients.

6. Add cooled hard-boiled eggs, chopped into cubes, to the salad with the rest of the ingredients.

7. Mix mayonnaise with sour cream to make a dressing. Use the amount of mayonnaise and sour cream at your discretion.

8. Dress the salad, add salt and pepper to your taste.

9. Chop fresh dill finely; you can either add it to the dressing or simply sprinkle the top of the salad with dill.

Bon appetit!

Delicious recipe for Olivier salad with chicken

Olivier salad with chicken is another leading culinary trend that often crowns our feasts. It’s not surprising, because this Olivier is very tasty, and it’s easy to prepare. Use boiled, baked or smoked chicken for salad.Chicken breast is best.

Ingredients:

• Chicken breast – 1 pc.
• Chicken eggs – 2-3 pcs.
• Fresh/salted cucumber – 1 pc.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Canned corn – 0.5-1 can.
• Ground black pepper - to taste.
• Salt - to taste.
• Mayonnaise - for dressing.
• Sour cream – for dressing.
• Green onions - to taste.

Cooking process:

1. Chop ready-to-eat skinless chicken into cubes and place in a salad bowl.

2. Cool the boiled potatoes and carrots, remove the peels. Slice the same as the chicken. Cutting all the ingredients the same way will give Olivier a more neat appearance.

3. Place the vegetable cubes in a salad bowl.

4. Cut the cucumber into the same cubes as all other products.

5. In Olivier with smoked chicken, they often add not peas, but canned corn, strained from the liquid. But you can follow tradition and add peas if you want.

6. Chop the green onions and add to the salad.

7. Cut hard-boiled chicken eggs into cubes and add to the salad.

8. Make a dressing from mayonnaise and sour cream, add salt and ground black pepper.

9. In addition, you can add finely chopped parsley or dill to the dressing, but this is not for everyone.

10. Gently stir Olivier with chicken, let it stand for 30 minutes to infuse a little, and then serve.

Bon appetit!

Step-by-step recipe for preparing Olivier salad with beef

Olivier salad with beef is a traditional meat salad, which many people like much more than the “sausage” version. Boiled beef is the main ingredient here, and vary the remaining components at your discretion. You can add boiled carrots or not; cucumbers can be taken salted or fresh.The dressing for this salad is made either from mayonnaise alone or with the addition of sour cream.

Ingredients:

• Boiled beef – 250 gr.
• Fresh cucumber – 1 pc. (For decoration)
• Eggs – 3 pcs.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Green onions - to taste.
• Canned peas - 1 can.
• Ground pepper - to taste.
• Salt - to taste.
• Sour cream - to taste.
• Mayonnaise - to taste.

Cooking process:

1. Boil the beef in advance. To make the meat tender, a piece of beef is usually dipped in boiling water. Salt the water, add allspice peas and cloves in buds, and another onion and carrot - this will give you a tasty broth.

2. Cut the cooled beef into cubes and place in a salad bowl.

3. Boil the eggs in advance, cool, cut into an egg slicer, and add to the salad bowl.

4. Add diced carrots and potatoes (boil and cool the vegetables in advance).

5. Next, chop the fresh green onions finely and add to the salad.

6. Strain the canned peas and add to the salad.

7. Sprinkle the Olivier salad with salt and ground pepper, season with mayonnaise and sour cream sauce, or maybe just mayonnaise.

8. Stir the salad, garnish with slices of eggs or fresh cucumber on top and serve.

Bon appetit!

Original recipe for Olivier with turkey for the holiday table

Olivier with turkey is also a variation on the theme of the classic Olivier. This salad turns out to be more dietary than with any sausage. If you want to further reduce its calorie content, add more low-fat sour cream to the dressing than mayonnaise, as well as more carrots than potatoes.

Ingredients:

• Turkey breast – 300 gr.
• Carrots – 1-2 pcs.
• Potatoes – 2 pcs.
• Green onion – 1 bunch.
• Pickled or fresh cucumber – 1 pc.
• Peas or corn – 0.5 – 1 can.
• Chicken egg – 3 pcs.
• Mayonnaise - for dressing.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

1. Boil the turkey loin (you can also use the thighs) in salted water in advance until tender.

2. When the meat has cooled, cut it into cubes and place in a salad bowl.

3. Do the same with carrots and potatoes. Place the chopped vegetables in a salad bowl with the meat.

4. Hard-boil the eggs, and after they have cooled, cut into cubes and place in a salad bowl.

5. Also chop fresh or pickled cucumber into cubes, following the rule of cutting all salad components equally.

6. Strain canned peas (you can replace them with sweet corn) and add to the salad.

7. Salt Olivier and season with ground black pepper.

8. Season the salad with mayonnaise or sour cream (or mayonnaise + sour cream), stir and serve slightly chilled.

Bon appetit!

Classic Olivier recipe with apples

If you want to add fresh notes to a long-known salad, then prepare Olivier with apples. The juiciness and pleasant sourness of these fruits will make the familiar taste sparkle in a new way. It is also good if, along with fresh cucumber, you add a little pickled cucumber here. The meat component can be anything: boiled or smoked chicken, pork or beef, or boiled sausage.

Ingredients:

• Apples – 1-2 pcs.
• Boiled meat or chicken – 300 gr.
• Canned peas – 0.5 – 1 can.
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Eggs – 2-3 pcs.
• Onions – 1 pc. optional.
• Pickled cucumbers – 1-2 pcs.
• Ground black pepper - to taste.
• Fresh cucumber – 1 pc.
• Mayonnaise - for dressing.
• Lemon juice – 1 tbsp.
• Salt - to taste.

Cooking process:

1. Boil potatoes and carrots in advance, cool, peel, cut into cubes, and place in a salad bowl.

2. Also, boil any meat or poultry in advance (you can also take smoked or grilled chicken breast), cut into cubes and add to the salad bowl.

3. Fill the eggs with cold water and set to cook, add a pinch of salt so that the eggs are well peeled. After boiling, cook for 7-8 minutes, drain the boiling water and fill with cold water. Then we peel the eggs and cut them into cubes and put them in a salad bowl.

4. Strain the peas, add half a jar to the salad or a whole jar if you like a lot of peas in the salad.

5. Cut fresh and pickled cucumbers into cubes. Add to salad.

6. Cut the onion into small cubes. If you don’t like the bitterness of onions, pour boiling water over the chopped onions and strain, and then put them in a salad bowl.

7. Peel the skins of the apples and remove the core and grains. Cut the apples into cubes and sprinkle with lemon juice to prevent them from darkening. Place in a salad bowl.

8. Season Olivier with mayonnaise or mayonnaise with sour cream, add salt and pepper, and stir.

9. Decorate Olivier with apple at your discretion (you can pre-cool it for 30 minutes in the refrigerator) and serve.

Bon appetit!

Delicious Olivier recipe with crayfish tails

Not everyone can prepare a very tasty Olivier salad with crayfish tails for the reason that crayfish tails can be purchased very rarely, if at all. You can replace the necks with shrimp or boiled lobster. And they decorate such a salad not with anything, but with red or black caviar, so that it turns out quite royally!

Ingredients:

• Crayfish necks – 150 gr.
• Chicken breast – 1 pc.
• Potatoes – 2-3 pcs.
• Eggs – 3 pcs.
• Carrots – 1 pc.
• Canned peas - 0.5 cans.
• Fresh cucumber – 1 pc.
• Pickled cucumber – 1 pc.
• Red caviar – 50 gr.
• Sour cream - to taste.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground pepper - to taste.

Cooking process:

1. Boil unpeeled potatoes and carrots in salted water until fully cooked. These vegetables can be cooked in one pan. As a rule, potatoes cook faster than carrots if they are medium-sized. Therefore, you will need to remove the potatoes and cook the carrots if necessary. When the vegetables have cooled, peel them.

2. Also boil the eggs until tender (at least 10 minutes), then drain the water, cool the eggs, and peel them.

3. Boil the chicken meat in advance or prepare this salad with smoked chicken breast. Cut the chicken into cubes and place in a salad bowl.

4. Cut the cooled vegetables and eggs into cubes and add to the chicken. By the way, it is most convenient to cut vegetables and eggs on a metal egg slicer so that the cubes are the same size.

5. Cut the cucumbers into the same cubes: fresh and salted. Very small gherkins can be cut into circles.

6. Now add the crayfish tails to the salad.

7. Add canned peas, strained from liquid, to the salad.

8. Season the salad with salt and ground black pepper to taste. Add sour cream and mayonnaise, stir the salad.

9. This salad is best served in portioned salad bowls. Place Olivier with crayfish tails there, and a mound of caviar on top along with slices of fresh cucumber.

Bon appetit!

An old classic Olivier recipe from 1897

It turns out that the “progenitor” of our traditional Olivier was invented by the French chef Lucien Olivier in the 19th century.The cook lived and worked in Moscow, where, as they say, he created his famous salad, which Russians quickly fell in love with. Already in 1897, Pelageya Alexandrova-Ignatieva published the book “Guide to the Study of the Fundamentals of Culinary Art,” where, among other things, she described how to prepare Olivier. There are no green peas in the original recipe; they appeared later as a replacement for hard-to-find capers, and the other ingredients are noticeably different.

Ingredients:

• Hazel grouse or quail – 2 pcs. (quail)
• Crayfish tails (marinated or boiled) – 200 gr.
• Potatoes – 5 pcs.
• Fresh cucumbers – 3 pcs.
• Pickles or pickled cucumbers – from 2 to 7 pcs.
• Olives – 50 gr.
• Capers – 50 gr.
• Egg – 5 pcs.
• Lanspik – 200 gr.
• Lettuce leaves - to taste.
• Provencal mayonnaise - for dressing.

Cooking process:

1. You need to make a lanspik in advance - cook a jelly broth from bones (you can use pork knuckle) and add salt, seasonings and root vegetables: parsley, celery, carrots. For strength, gelatin is added to the broth. Lanspik should be poured into small molds and frozen in the freezer.

2. The original recipe required frying hazel grouse or other poultry until cooked, but you can bake it or boil it, cook it in broth with root vegetables and seasonings to your taste.

3. Cut fresh cucumbers and boiled potatoes into slices or cubes.

4. Place poultry, cut into strips, potatoes and cucumber in a beautiful salad bowl.

5. Add capers and pitted olives to the salad, and then pour mayonnaise over everything (you can use homemade one) and let the salad cool in the refrigerator for a couple of hours.

6. Decorate the top of the Olivier with crayfish tails along with lancepike cubes and lettuce leaves.

Bon appetit!

Advice: do not neglect lanspik - this broth in the form of jelly cubes gives the classic Olivier a very unique taste.

Authentic French Olivier salad recipe

It is unlikely that anyone now knows how the real French Olivier salad was once prepared. However, it is assumed that the original recipe was completely different: its components were not mixed in a salad bowl, but laid out side by side on one dish and topped with a sauce that was very original at that time - mayonnaise. This salad was decorated with black caviar and capers.

Ingredients:

• Hazel grouse – 2-3 pcs. (or 1-2 chicken breasts).
• Pickled gherkins – 150-200 gr.
• Fresh cucumbers – 150-200 gr.
• Crayfish necks – 200 gr.
• Calf tongue – 1 pc.
• Quail eggs – 6-8 pcs.
• Black caviar – 50-100 gr.
• Leaf lettuce – 150-200 gr.
• Boiled potatoes – 3-4 pcs.
• Capers – 100 g.

For refueling:

• Spicy mustard – 1-2 tsp.
• Sweet mustard – 1-2 tbsp.
• Olive oil – 4-5 tbsp.
• White wine vinegar – 1 tbsp.
• Dried ground garlic - optional.
• Ground white pepper – 1 pinch.
• Egg yolk – 2 pcs.
• Salt - to taste.

Cooking process:

1. To begin, cook a well-washed tongue in broth with spices, carrots and onions. Veal tongue is cooked for at least 1.5-2 hours.

2. Boil washed and gutted hazel grouse in salted water until tender. To make the bird tastier, add onions and fresh herbs, as well as peppercorns, to the broth. Hazel grouse can be replaced with chicken or quail meat.

3. Cool the cooked tongue and poultry meat directly in the broth, so they will be softer. For hazel grouse (or other poultry), use only meat fillet, cut it into cubes.

4. Cut the tongue in the same way, removing the skin from it.

5.It is better to buy crayfish necks ready-made, but if possible, you can boil the crayfish yourself by throwing them into boiling water and then peeling them.

6. Boil the potatoes in their skins until tender, peel and cut into cubes.

7. Do the same with the eggs, but instead of crushing them, you can cut them into halves.

8. Place lettuce leaves on a flat dish or at the bottom of a deep salad bowl, and fresh cucumbers, chopped into cubes, on top.

9. Then add poultry, tongue, and potatoes.

10. Place capers and gherkins cut into halves or pucks on top.

11. Prepare salad dressing by mixing raw egg yolks, mustard and salt with a mixer or whisk.

12. Pour olive oil into this mixture in a thin stream and start mixing everything again until the sauce thickens.

13. You get homemade mayonnaise, to which you just need to add ground pepper, wine vinegar and dried garlic if desired, and then beat everything thoroughly again with a whisk until smooth.

14. Pour the sauce over the salad, and top with crayfish tails, halves of quail eggs and black caviar.

Advice: in this salad you can replace not only hazel grouse, but also other ingredients: black caviar with red caviar, crayfish with boiled lobster, gherkins with small pickled cucumbers of a different variety. If you really don’t want to bother with homemade mayonnaise, buy any low-fat mayonnaise sauce in the store.

Festive Olivier salad with red fish

If you have never added red fish to Olivier salad before, then we will teach you how to do it step by step. In terms of its taste, this salad is in no way inferior to the classic Olivier salad with sausage. Any fish is suitable for a salad: lightly salted trout, salmon, and pink salmon are equally good.

Ingredients:

• Red salted fish – 300 gr.
• Boiled potatoes – 2-3 pcs.
• Chicken eggs – 3 pcs.
• Fresh cucumber – 1-2 pcs.
• Canned peas - 0.5-1 can.
• Boiled carrots – 1-2 pcs.
• Green onions - to taste.
• Mayonnaise – 2-3 tbsp.
• Sour cream – 2-3 tbsp.
• Ground black pepper - to taste.
• French mustard - to taste.
• Salt - to taste.
• Fresh dill - to taste.

Cooking process:

1. Boil potatoes and carrots in salted water, washing them but without removing the skins. Peel the vegetables only when they are completely cool.

2. While the potatoes and carrots are boiling and cooling, take care of the other ingredients: hard boil the eggs and cool them. Then peel and chop with a knife or egg slicer into medium-sized cubes.

3. Chop the boiled vegetables into the same cubes as the eggs. By the way, not only a knife is suitable for this, but also a metal egg slicer.

4. Also cut the fresh cucumber into cubes.

5. Finely chop the green onion (you can also have onions, but not yellow, but purple, with a milder taste).

6. Chopped dill will add freshness to your salad - add it to Olivier with fish.

7. Cut the red fish into small pieces, like vegetables.

8. Place all the ingredients for Olivier into a suitable salad bowl, and add sweet canned peas there.

9. Make a dressing-sauce for Olivier from mayonnaise, sour cream and French mustard.

10. Salt the salad, sprinkle with ground black pepper, season with sauce and mix well but gently.

11. You can decorate the salad in a salad bowl with strips of red fish and sprigs of green dill.

Bon appetit!