Classic Olivier salad - 10 step-by-step recipes

Probably, it will not be an exaggeration to say that the classic Olivier salad is known from early childhood to almost every inhabitant of the former USSR - not a single holiday has been done without this traditional dish before! And now Olivier still does not give up Olivier's positions despite the emergence of new, no less tasty salads. Well, we share 10 step-by-step recipes for Olivier. If it surprises you that there are so many variations of this salad, then read on and choose something new for yourself, and then delight your loved ones with your culinary skills!

Classic salad Olivier with sausage, peas, fresh cucumber

Cooking time: 30 minutes.

Servings: 5

The classic Olivier salad with sausage, peas and fresh cucumber is a delicious and nutritious snack dish. There is nothing difficult in preparing this salad. But to make it really 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 flavors, and yet it is advisable to add only the best cooked premium sausage to the Olivier. We bring to your attention a step-by-step recipe with a photo.

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  First, cut the cooked sausage into small cubes and place in a bowl or deep salad bowl.
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  Cut onions and fresh cucumbers in the same way as sausage, put in a salad bowl.
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  Cut carrots and potatoes boiled in advance and cooled in the same way and add to the salad.
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  Cut hard-boiled and cooled boiled eggs into cubes with an egg cutter or knife, add to the salad.
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  Strain the canned peas from the brine and put them in a salad bowl. Buy peas only of brain varieties, they are the softest and sweetest.
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  Add mayonnaise, salt and ground black pepper to the salad, stir. By the way, to reduce its calorie content and make the salad dressing more delicate in taste, mayonnaise can be mixed in half with sour cream.
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  Let the classic Olivier with sausage infuse a little, and then serve it to the table, decorating the top of the salad as you see it.

Bon Appetit!

Classic Olivier recipe with sausage, pickles and green peas

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

Ingredients:

• Boiled sausage - 300 gr.
• Eggs - 2-3 pcs.
• Potatoes - 2-3 pcs.
• Carrots - 1 pc.
• Canned peas - 0.5-1 cans.
• Pickled cucumbers - 1-2 pcs.
• Green onions - 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 the cooked and cooled potatoes and carrots, peeled and diced, into a salad bowl.
2. Cut the boiled sausage of the highest grade and put it with the vegetables.
3. Chop the green onion or onion finely.
4. Chop the pickles and place them in a salad bowl.
5. Strain the canned peas, add to the rest of the ingredients.
6. Add cooled boiled hard-boiled eggs, crushed into cubes, to the salad to the rest of the ingredients.
7. Mix mayonnaise with sour cream to make a dressing. Take the amount of mayonnaise and sour cream at your discretion.
8. Season the salad, add salt and pepper to your liking.
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 Chicken Olivier Salad Recipe

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

Ingredients:

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

Cooking process:

1. Grind the ready-to-eat skinless chicken meat into cubes, put in a salad bowl.
2. Cool boiled potatoes and carrots, remove the peel. Cut in the same way as the chicken. The same cutting of all ingredients will give the Olivier a more flavorful look.
3. Place the vegetable cubes in a salad bowl.
4. Cut the cucumber into the same cubes as all other foods.
5. In Olivier with smoked chicken, not peas are often added, but canned corn, strained from the liquid. But you can follow tradition and add polka dots if you like.
6. Chop the green onion and place in the salad.
7. Hard-boiled chicken eggs, cut into cubes, add to salad.
8. Make a dressing with mayonnaise and sour cream, add salt and ground black pepper.
9. In addition, finely chopped parsley or dill can be added to the dressing, but this is not for everyone.
10. Stir the Olivier with the chicken gently, let it sit for 30 minutes to infuse a little, and then serve.

Bon Appetit!

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

Olivier salad with beef meat 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 rest of the ingredients at your discretion. You can add or not add boiled carrots, pickled or fresh cucumbers. The dressing for this salad is made both from mayonnaise alone and with the addition of sour cream.

Ingredients:

• Boiled beef - 250 gr.
• Fresh cucumber - 1 pc.
• Eggs - 3 pcs.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Green onions or 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 beforehand. To keep the meat tender, a piece of beef is usually dipped in boiling water. Salt the water, add allspice and cloves in the buds, and one more onion and carrot - so you get a delicious broth.
2. Cut the cooled beef into cubes, put in a salad bowl.
3. Boil the eggs in advance, cool, cut into an egg cutter, add to the salad bowl.
4. Add diced carrots and potatoes (boil and cool the vegetables beforehand).
5. Next, chop fresh green or onions finely, add to the salad.
6. Strain the canned peas, add to the salad.
7. Sprinkle the salad with salt and ground pepper, season with mayonnaise and sour cream sauce, or maybe one mayonnaise.
8. Toss the salad, garnish with slices of eggs or fresh cucumber on top and serve.

Bon Appetit!

The original recipe for Olivier with turkey on the festive table

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

Ingredients:

• Turkey breast - 300 gr.
• Carrots - 1-2 pcs.
• Potatoes - 2 pcs.
• Green onions - 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 in salted water until tender (you can also boil the thighs).
2. When the meat has cooled, cut it into cubes and transfer to a salad bowl.
3. Do the same for carrots and potatoes. Put the chopped vegetables in a salad bowl with the meat.
4. Boil the eggs hard-boiled, and after they have cooled, cut into cubes and put in a salad bowl.
5. Also chop fresh or pickled cucumber into cubes, observing the rule of the same cutting of all components of the salad.
6. Strain the canned peas (you can replace it with sweet corn), 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 a little chilled.

Bon Appetit!

The classic Olivier recipe with the addition of apple

If you want to bring 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 play 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 any: 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.
• Pickled cucumbers - 1-2 pcs.
• Ground black pepper to taste.
• Fresh cucumber - 1 pc.
• Mayonnaise - for dressing.
• Lemon juice - 1 tablespoon
• Salt to taste.

Cooking process:

1. Boil potatoes and carrots in advance, cool, peel, cut into cubes, put in a salad bowl.
2. Also boil any meat or poultry in advance (you can take smoked chicken breast or grilled chicken breast), cut into cubes and add to a salad bowl.
3. Strain the peas, add half a jar to the salad, or a whole jar if you like a lot of peas in the salad.
4. Cut fresh and pickled cucumbers into cubes. Place in salad.
5. Cut the onions into small cubes. If you don't like onion bitterness, pour boiling water over the chopped onion and drain, and then put it in a salad bowl.
6. Peel the skin from apples, remove the core with grains. Cut the apples into cubes and drizzle with lemon juice to keep them from darkening. Place in a salad bowl.
7. Season with mayonnaise or mayonnaise with sour cream, salt and pepper, stir.
8. Decorate Olivier with an apple of your choice (you can pre-chill it for 30 minutes in the refrigerator) and serve.

Bon Appetit!

Delicious Olivier recipe with crayfish tails

Very tasty salad Olivier with crayfish tails will not work for everyone, for the reason that crayfish tails can be bought 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 very royally!

Ingredients:

• Cancer 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 cooked.These vegetables can be cooked in one pot. Potatoes generally cook faster than carrots if they are medium in size. Therefore, you will need to get the potatoes, and boil the carrots, if necessary. When the vegetables are cool, peel them.
2. Boil the eggs until tender (at least 10 minutes), then drain the water, cool the eggs, peel.
3. Boil chicken meat in advance, or prepare such a salad with smoked chicken breast. Cut the chicken into cubes, place in a salad bowl.
4. Cut the cooled vegetables and eggs into cubes, place with the chicken. By the way, it is most convenient to cut vegetables and eggs on a metal egg cutter 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 in circles.
6. Now add the crayfish tails to the salad.
7. Add canned peas, strained from the liquid, to the salad.
8. Season the salad with salt and black pepper to taste. Add sour cream and mayonnaise, stir the salad.
9. This salad is best served in portioned salad bowls. Put there Olivier with crayfish tails, and with a slide on top - caviar along with slices of fresh cucumber.

Bon Appetit!

Olivier's old classic 1897 recipe

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 composed his famous salad, which Russians quickly fell in love with. Already in 1897, Pelageya Aleksandrova-Ignatieva published a book "A Guide to Studying the Basics of Culinary Art", where, among other things, she described how to cook Olivier. The original recipe did not contain green peas, it appeared later as a replacement for hard-to-find capers, and other ingredients are noticeably different.

Ingredients:

• Grouse or quail - 2 pcs. (quail)
• Crayfish necks (pickled 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.
• Lanspeek - 200 gr.
• Lettuce leaves to taste.
• Provencal mayonnaise - for dressing.

Cooking process:

1. You need to make a lanspeak in advance - cook a jelly broth from bones (you can use a pork knuckle) and add salt, seasonings and root vegetables: parsley, celery, carrots. For strength, gelatin is added to the broth. Lanspeak needs to be poured into small molds and frozen in the freezer.
2. The hazel grouse or other bird in the original recipe needed to be fried until tender, but you can bake it or boil it, boil it in a broth with root vegetables and seasonings to your liking.
3. Cut fresh cucumbers and boiled potatoes into slices or cubes.
4. Put poultry meat, cut into strips, potatoes and cucumber in a beautiful salad bowl.
5. Add capers, pitted olives to the salad, and then fill everything with mayonnaise (you can homemade) 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 lanspeck cubes and lettuce.

Bon Appetit!

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

Authentic French Olivier Salad Recipe

It is unlikely that now anyone knows how the real French salad "Olivier" 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 poured over with a very original sauce at that time - mayonnaise. This salad was decorated with black caviar and capers.

Ingredients:

• Grouse - 2-3 pcs. (or 1-2 chicken breasts).
• Pickled gherkins - 150-200 gr.
• Fresh cucumbers - 150-200 gr.
• Cancer necks - 200 gr.
• Veal tongue - 1 pc.
• Quail eggs - 6-8 pcs.
• Black caviar - 50-100 gr.
• Leaf salad - 150-200 gr.
• Boiled potatoes - 3-4 pcs.
• Capers - 100 g.

For refueling:

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

Cooking process:

1. First, cook a well-washed tongue in a broth with spices, carrots and onions. Veal tongue is cooked for at least 1.5-2 hours.
2. Boil washed and gutted hazel grouses until cooked in salted water. To make the bird tastier, add onions and fresh herbs to the broth, as well as peppercorns. Grouse can be replaced with chicken or quail.
3. Cool the boiled tongue and poultry directly in the broth, so they will be softer. For hazel grouses (or other poultry), use only meat fillets, cut 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 crayfish on your own, throwing it into boiling water, and then cleaning it.
6. Boil the potatoes in their skins until tender, peel and cut into cubes.
7. Do the same with eggs, but you can not grind them, but cut them into halves.
8. Put lettuce leaves on a flat dish or on the bottom of a deep salad bowl, on top - fresh cucumbers, chopped into cubes.
9. Then lay out the poultry meat, tongue, potatoes.
10. Top with capers and gherkins, cut into halves or washers.
11. Prepare the 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 it remains to add ground pepper, wine vinegar and dried garlic if desired, and then beat everything well again until smooth with a whisk.
14. Pour the sauce over the salad and garnish with crayfish tails, quail egg halves and black caviar on top.

Advice: in this salad, you can replace not only hazel grouses, but also other ingredients: black caviar - for red, crayfish - for boiled lobster, gherkins - for small pickled cucumbers of another variety. If you really don't feel like messing around with homemade mayonnaise, buy any low-fat mayonnaise sauce at the store.

Festive salad Olivier with red fish

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

Ingredients:

• Salted red fish - 300 gr.
• Boiled potatoes - 2-3 pcs.
• Chicken eggs - 3 pcs.
• Fresh cucumber - 1-2 pcs.
• Canned peas - 0.5-1 cans.
• Boiled carrots - 1-2 pcs.
• Green onions to taste.
• Mayonnaise - 2-3 tablespoons
• Sour cream - 2-3 tablespoons
• 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 out, but without peeling them off. Peel vegetables only when they are completely cool.
2. While the potatoes and carrots are boiling and cooling, take up 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 cutter.
4. Cut the fresh cucumber into cubes as well.
5. Finely chop the green onion (you can also chop onions, but not yellow, but purple, with a milder taste).
6. Chopped dill will add freshness to your salad - add to the salad with fish and it.
7. Cut the red fish into medium-sized pieces, like vegetables.
8. Transfer all the ingredients for Olivier to a suitable salad bowl, add sweet canned peas there.
9. Make a salad dressing with 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!