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

Classic Olivier recipe

One of the significant advantages of such a dish is its low cost, which makes it quite nutritious food. Olivier gained great popularity at the end of the 20th century, when all kinds of delicacies were unavailable. Due to a shortage of goods in the markets, people tried to be content with whatever products were available. Even an inexperienced man who has never stood behind a stove before can prepare such a salad.

Everyone's favorite food, which is sure to be present on the table in new year holidays- Olivie

List of ingredients for preparing Olivier salad according to the classic recipe:

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

Culinary wisdom

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

Do not skimp on sausage or meat that you will add to the Olivier salad

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

select fresh and undamaged products in advance (ideally, grown yourself);
it is important to achieve the correct ratio of vegetable components (to get a classic salad for 6 people, it is recommended to take 3 medium potatoes and 2 carrots);
wash the vegetables thoroughly (there is no need to peel them before cooking), then carefully pierce them in several places with a toothpick to ensure uniform heat treatment;
fresh potatoes and carrots should be boiled in an aluminum saucepan half filled with water; on another burner, cook chicken or quail eggs;
It is best to season the salad with homemade mayonnaise or sour cream; if you received a large amount of salad, it is advisable to add the dressing as new portions are formed.

Olivier for true gourmets

Boiled sausage, which is more involved in the formation of taste sensations than other ingredients, can be replaced with other meat products in a number of non-traditional recipes. Some people like it tender chicken breast, others prefer roasted veal. Some restaurants add fish, shrimp and even mussels to Olivier. Walk, walk like that: in honor of the holiday, it would be good to replace chicken eggs with quail ones, choose delicacy meat, and make your own mayonnaise.

Almost every housewife combines different products in it

Olivier salad has been a popular dish on all holidays since Soviet times. It's easy to prepare, and the salad turns out tasty and satisfying. Main components delicious dish always meat or sausage, pickles, potatoes and eggs.

Season with mayonnaise or sour cream. In this form, the salad is considered a classic option. We have selected for you the most best recipes Olivier salad for every taste. Choose the one you like and cook with pleasure!

This salad is traditionally served at New Year's table on a holiday night in every family.
But the recipe is not always passed down from generation to generation. We will correct this situation.

Required ingredients:

Seven potatoes;
Five carrots;
Six pickled cucumbers;
Six eggs;
300 grams of doctor's sausage;
100 grams of sour cream and 200 grams of mayonnaise.

How to cook:
Potatoes and carrots must be boiled in their skins, then peeled. Boil the eggs, put in cold water and also cleanse.
All ingredients for this Soviet version of the salad must be cut into small cubes.

The neater and smoother the cube is cut, the more delicious the salad itself will be.

Season the dish with mayonnaise and sour cream, mix everything carefully.
As you can see, there is nothing difficult in preparing the classic Olivier with sausage and pickles, and even a housewife with minimal culinary experience can cope with preparing this dish for the New Year’s table.

Olivier salad recipe with apple

Modern version Olivier salad remains one of the most favorite dishes of our compatriots and it is simply impossible to imagine a festive feast without it.

This dish is not removed from restaurant menus either. Therefore, we want to bring to your attention an accurate, modern and proven recipe for Olivier salad (well, in case there are those who don’t know it or have forgotten it):

Compound:

boiled chicken (in everyday life it is often replaced with ham or boiled sausage) – 250 g;
potatoes – 4 pcs. (medium size);
carrots – 1 pc.;
eggs – 4 (pcs.);
onion – 1 pc. (medium size);
pickled cucumber – 4 pcs.;
apple (can be sour) – 1 pc.;
canned green peas;
mayonnaise;
salt, black pepper.

Preparation:
Wash the potatoes and carrots thoroughly and boil until soft, then cool, peel and cut into cubes.

Boil the eggs and also chop them. Peel the onion and finely chop. We also cut the cucumbers into small cubes.

Peel the apple and cut it into cubes. Cut boiled chicken (ham, sausage) into cubes.
Combine all the chopped ingredients in one bowl, add peas, salt, pepper and season with mayonnaise.

Mix thoroughly, let it brew a little and serve. That's the whole secret. And the result will always be unsurpassed.

Olivier salad with chicken breast

This recipe is simple New Year's salad can also be classified as classic, because the set of products practically does not change. Perhaps boiled sausage is replaced with boiled chicken fillet.

Required ingredients:

2-3 fresh or pickled cucumbers
300 grams chicken breast
400 grams of potatoes
2-3 carrots
5 chicken eggs
pack of mayonnaise

Cooking process:
Boil the potatoes and carrots, cool and peel them. Hard boil the eggs, peel them. You also need to cook the chicken.

Chop vegetables, eggs and fillets into small cubes. Add peas, mayonnaise and salt to taste.
Let the salad sit in the refrigerator for 2 hours and serve!

With shrimp and avocado

A more refined and sophisticated recipe. Some familiar ingredients are replaced with more exotic ones.
The taste changes slightly, it acquires its own unique spicy notes.

Required ingredients:

200 grams of boiled peeled shrimp;
Two avocados;
Two fresh cucumbers;
Two carrots;
A can of green canned peas;
Two chicken eggs;
Onion head;
A glass of cashew nuts;
A tablespoon of dry mustard, a teaspoon of white wine vinegar;
Garlic, a tablespoon of lemon juice, three tablespoons olive oil, ground black pepper.

Recipe for Olivier salad with shrimp and avocado:

Boil eggs, carrots and shrimp until tender. Cook the ingredients separately, then peel.
Cut the carrots into cubes. Peel the avocado and cut the pulp into small cubes.

Prepare the cucumber in the same way. Finely chop the onion.

If you want the taste of the onion to be less intense, then pour boiling water over it for a quarter of an hour.

To prepare homemade mayonnaise, which we recommend dressing this salad with, you need to mix a glass of cashews (pre-soak in water for two hours) in a blender and all other ingredients.

If the sauce turns out to be very thick, you can add a spoonful of cold water to it. Mix the ingredients for Olivier and season everything with nut-mustard dressing.

Recipe for Olivier salad with meat and fresh cucumbers

You will need:

400 g canned green peas;
350 g boiled potatoes;
300 g boiled meat;
150 g fresh cucumbers;
100 g green onions;
4 boiled eggs;
2 boiled carrots, mayonnaise, salt.

How to prepare Olivier salad with meat:

Cut carrots, eggs, meat, potatoes, cucumbers into small cubes. Chop the onion.
Combine all the prepared products, add peas and mayonnaise, mix, adding salt to the salad to taste.
Fresh cucumbers can be replaced with salted or pickled ones - change any recipe to your taste.

Olivier with smoked chicken

All those who like smoked chicken should definitely try this salad option.

Required ingredients:

1 smoked chicken breast
3 potatoes
1 onion
1 carrot
2 chicken eggs
bunch of greenery
8 tablespoons canned peas
1 can of canned peas
a pack of mayonnaise, salt to taste

How to cook:

Boil eggs, potatoes and carrots. Finely chop the onion and pour boiling water over it for a few minutes. This can remove excess bitterness from the onion.

Remove the skin from the smoked breast and cut the fillet into cubes. Also chop all the vegetables and eggs. Place everything in one bowl, add salt and green peas.

Stir. Season Olivier with mayonnaise. Sprinkle with herbs before serving.

Olivier with salmon and fresh cucumber

Products:

300 g fresh lightly salted salmon,
5 potatoes,
3 eggs,
1 pickled cucumber,
2 fresh cucumbers,
0.5 jars of green peas,
dill,
1 onion,
100 g red caviar (or herring caviar),
low-fat sour cream,
arugula,
salt and pepper.

Preparation:

Boil and peel the potatoes and eggs. Dice cucumbers, onions, eggs and potatoes. Place everything in a bowl.

Cut the salmon fillet into small cubes. Add green peas and chopped parsley to the chopped vegetables. Place the salmon in a bowl. Season with salt and pepper. Stir.

Prepare the dressing for fish Olivier. To do this, mix 150 g of sour cream with caviar and season the salad with the resulting sauce. Garnish the finished dish with arugula.

A simple recipe for Olivier salad with mushrooms

You will need:

200 g fresh champignons;
150 g mayonnaise;
4 pickled cucumbers;
boiled eggs and potatoes;
1 onion;
boiled carrots and a can of canned green peas.

How to cook Olivier salad with mushrooms:

Cut eggs, potatoes, carrots, cucumbers into cubes, chop mushrooms and onions into small pieces, fry the mushrooms and onions in vegetable oil until browned.

Combine all prepared ingredients, add peas, mayonnaise and mix.

Olivier salad with red fish and caviar

This version of Olivier is far from budget, but it is incredibly tasty.

Products:

4 pieces boiled potatoes
2 pieces boiled carrots
10 pieces boiled quail eggs
100 grams of red smoked fish
4 small lightly salted cucumbers
2 tablespoons red salmon caviar
1 can of canned peas
200 grams of mayonnaise
lettuce and arugula for garnish

Cooking method:

Smoked fish, cut eggs and boiled vegetables into small cubes. Add caviar, peas, salt and pepper to taste to the bowl.

Season the prepared Olivier salad with mayonnaise and mix. Decorate with greens.

Video: Real Salad according to Lucien Olivier's recipe

Of course, in modern cooking there are dozens of different variations on how to prepare Olivier salad (with mushrooms, shrimp, squid and other exotic things). But the most popular recipe remains the classic one - Olivier with sausage, always boiled, “Doctorskaya”.

Ingredients of Olivier - what besides sausage?

Potato. You will need 4-5 medium-sized tubers for a standard salad bowl, approximately 500-600 g. The potatoes need to be boiled in their “uniforms,” that is, together with the peel, until fully cooked. To prevent the salad from turning out too starchy, do not take crumbly and easily boiled varieties, and also do not add too many potatoes to Olivier, observe the proportions.
Carrot. For the salad you will need 1-2 medium carrots total mass 200-300 g. This amount is enough to give the salad the sweetness and necessary diversity. Try to choose sweet, rich root vegetables orange color. They should also be boiled whole without peeling the skin.
Boiled sausage. Meat ingredient for Olivier there must be High Quality and always fresh, as it will not be subjected to heat treatment. The standard amount of “varenka” is approximately 400-500 g. “Doctorskaya” type sausage is suitable, always without lard.
Chicken eggs. Olivier will take 4-6 pieces, preferably large and fresh. They need to be boiled hard, but no more than 10 minutes, then they will not be overcooked and will remain tender.
Cucumbers. The original recipe uses pickled cucumbers, however, they can be replaced with pickled and partially fresh fruits. The amount is added to taste, depending on the degree of “saltness” of the product and size. As a rule, 1-2 pieces, approximately 150 g, are enough.
Polka dots. You will need canned green peas of the brain variety, sweet and especially tender. You need to carefully drain all the liquid from the jar so that it does not get into the salad and make it too watery. You will need a little more than half a standard jar.
Onion. Gives the salad piquancy and sharpness. You can use onions or green onions. The quantity is adjusted to taste, as a rule, 1/2 of a medium onion or 5-6 green onions is enough.

What mayonnaise is suitable for dressing?

The classic Olivier sauce is mayonnaise. Buy “Provencal” in the store or prepare it yourself from eggs and vegetable oil with added sugar, salt, mustard and lemon juice. The sauce should be moderately spicy and thick, balanced in taste; its task is to highlight, and not overwhelm, the taste of the other ingredients. The quantity is adjusted to taste, and it is important that the salad does not turn out too dry, but not too liquid. Start with 3 tablespoons of mayonnaise, and increase the amount based on the consistency of the salad.

Total cooking time: 50 minutes
Cooking time: 15 minutes
Yield: 4 servings

Ingredients

boiled sausage – 400-500 g
chicken eggs – 4 pcs.
potatoes - 4-5 medium tubers
carrots – 1 pc.
onions – 1/2 pcs.
canned peas – 200 g
pickled cucumbers – 1-2 pcs.
mayonnaise – 3 tbsp. l.
salt - to taste

Preparation

Classic Olivier is ready! Serve to the table in portions or in a common deep salad bowl. Bon appetit!

Olivier salad recipe is classic way preparing a simple and tasty dish with sausage, chicken, meat and pickles.

Olivier salad according to the classic recipe with sausage and pickled cucumbers turns out very tasty and nutritious. Named after the legendary Lucien Olivier, this salad has nothing to do with the famous French chef. Moreover, in our country, this dish has long been a symbol of the holiday, such as fireworks, gifts, fancy dress or a New Year tree.

Although there is nothing intricate, much less complicated, in the classic Olivier, today we will still remember its recipe. So look traditional recipe Olivier salad with step by step photos, cook and enjoy the delicate taste of this dish on holidays or ordinary days.

Classic Olivier salad recipe with sausage

Russian kitchen
Olivie
Prep time (cooking vegetables): 40 minutes.
Salad preparation time: 40 min.
10 servings
2 200 g

Ingredients for Olivier

Medium potatoes – 5 – 6 pcs;
Carrots – 1 – 2 pcs;
Chicken eggs – 5 pcs;
Boiled sausage – 400 – 450 g;
Pickled cucumbers – 3 – 5 pcs (to taste);
Canned green peas – 300 g;
Onion – 1 piece;
Mayonnaise – 150 – 200 g;
Mustard (to taste).

Preparing Olivier salad

After this, Olivier salad, prepared according to the classic recipe, can be considered ready. We put it on plates and enjoy the taste from childhood!

Olivier salad with chicken - a classic simple recipe

Ingredients

Chicken breast – 400 – 500 g;
Potatoes – 3 – 4 pcs;
Canned peas - 1 can (a little less is possible);
Onion – 1 piece;
Pickled cucumbers – 3 pcs;
Eggs – 3 – 4 pcs;
Mayonnaise - to taste;
Salt - to taste.

Total cooking time: 1 hour 20 minutes

Prep time (cooking vegetables): 40 minutes

Salad preparation time: 40 min

Preparation

Rinse the chicken fillet well, put it in a pan, add water and cook. Once ready, remove the fillet onto a plate and let cool.
Place the potatoes and eggs in a saucepan, add water and cook until done. You can determine the degree of readiness of the potatoes by piercing them with a knife. After cooking, drain the water and leave the vegetables to cool.
Peel and chop the onion, place it in a plate, pour cold water and add a tablespoon of vinegar. This will remove excess bitterness and bad smell Luke.
Cut the boiled chicken fillet into small pieces and place it in a large bowl.
Peel and cut the potatoes into cubes. Add to chicken.
Finely chop the eggs and place them in a bowl.
Add green peas. Approximately 2/3 of the jar.
Drain the onion, squeeze well and add to the bowl with the vegetables and chicken.
Slice the cucumbers and mix with the rest of the ingredients.
Season everything with mayonnaise, add a little salt and mix well.

Bon appetit!

The number of calories in the salad may vary depending on the fat content of the mayonnaise and the proportions of the products. On average, 100 grams of traditional Olivier contain:

Calories: 198 kcal;

Fat: 5.5 g;

Proteins: 16.5 g;

Carbohydrates: 7.0 g.

If you want to prepare a lower-calorie salad, we recommend reading the recipes. The festive table will traditionally be complemented.

Olivier's original recipe

Probably, many of us know that we owe the appearance of the traditional New Year's salad on our tables to the French chef Lucien Olivier. It was he who once arrived in Russia and began serving a strange salad seasoned with the original Provencal sauce. However, modern Olivier salad bears little resemblance to the original recipe. If you want to experience all the delicious delights of a strange dish, you can prepare Olivier salad according to the original recipe.

Ingredients

Grouse carcasses – 2 pcs;
Calf tongue – 200 g;
Cancer necks – 15 pcs;
Red caviar – 90 g;
Fresh cucumber – 1 piece;
Potatoes – 3 pcs;
Chicken eggs – 3 pcs;
Capers – 100 g;
Olives – 10 pcs;
Pickled gherkins – 250 g;
Lettuce leaves – 4 pcs;
Fortified white wine – 150 ml;
Fresh champignons – 10 pcs;
Parsley and dill - a small bunch;
Bay leaf – 3 pcs;
Tarragon – 10 g;
Allspice – 5 pcs;
Carrots – 2 pcs;
Onion – 2 pcs;
Mayonnaise (or Provencal sauce) – 3 tbsp. spoons.

Preparation

Quickly fry the hazel grouse carcasses in a frying pan or in a saucepan over high heat with the addition of a large amount of oil. We place the hazel grouse in boiling water at the rate of about 800 - 900 ml for two carcasses. Add pitted olives, mushrooms and white wine to the pan. Simmer everything together over low heat for about half an hour.
Add salt to the broth, cook for a couple more minutes, then quickly cool it. To do this, remove the pan from the heat and place it in a large container with cold water.
While the hazel grouse carcasses are still warm, remove them from the broth and separate the meat from the bone. Place in a container with a lid and place in the refrigerator. We'll need them a little later.
We don’t pour out the broth; you can use it to make a delicious lanspik for salad. Lanspik is a jelly made from meat or vegetable broth, which is prepared using gelatin. Gelatin for lanspik is first diluted in warm water, then add to the broth. Pour the mixture into flat plates and after cooling, place in the refrigerator to form a jelly. Before serving the salad, cut the jelly into cubes and add to the salad in a heap or in a separate bowl (do not mix with the salad).
Boil the veal tongue over low heat for two to four hours until it becomes soft. The degree of readiness should be checked by periodically piercing the tongue with a fork during cooking. Add onions, carrots, parsley root and Bay leaf about half an hour before it's ready. About ten minutes before it’s ready, add salt to the broth to taste.
When the calf's tongue becomes soft, it should be removed from the water and quickly dipped into cold boiled water so that it cools slightly so that the skin can be removed. After complete cooling, the cleaned tongue should also be put in a cool place.
At the next stage, boil the crayfish. To do this, you need to boil water and add herbs, bay leaves, tarragon, peppers, onions, carrots and a sufficient amount of salt. When the brine boils a little, and the spices give it taste and aroma, lower the crayfish into it and cook for about 20 minutes. Turn off the heat and leave the crayfish in the brine so that their meat is nourished and acquires a pleasant taste.
Boil the potatoes in their skins until tender. Cut into cubes.
Boil the eggs and cut into pieces. Instead of chicken eggs, you can use quail eggs, each of which will need to be cut into two halves.
Lettuce leaves can be chopped or used whole if desired.
We collect all the Olivier components in a salad bowl. To do this, lay out lettuce leaves, potatoes, hazel grouse meat cut into small pieces and veal tongue, cut into thin slices.
Cut fresh cucumber into cubes and add to Olivier. Season with mayonnaise and mix. Add gherkins, capers, eggs and peeled crayfish tails on top. Add a little red caviar and put the salad in the refrigerator. When Olivier has cooled and soaked, cut the lanspik, place it on a chilled salad and serve. Bon appetit!

Provencal sauce recipe

Instead of ready-made mayonnaise for the original Olivier salad, you can prepare Provencal sauce yourself at home. Essentially, this is homemade mayonnaise, made with your own hands from natural products. So.

Ingredients

Olive oil – 160 g;
Chicken egg – 1 piece;
Lemon juice – 1 tbsp. l;
Mustard powder – 0.5 tsp;
Salt – 0.5 tsp;
Sugar – 0.5 tsp.

Preparation

Place the ingredients and the container in which the sauce will be prepared in the refrigerator and let it cool well. It is important! Otherwise, the components will peel off and prevent you from obtaining a homogeneous mass.
Take chilled egg and place in a blender or bowl, also cooled. Add mustard, sugar and salt. Beat until smooth. Pour in no more than 1/3 teaspoon of oil and whisk. Then add another half teaspoon of oil and continue whisking. We continue this way until all the oil is gone.
Add to a homogeneous mass lemon juice and whisk the sauce. If the mayonnaise turns out to be too thick, you can dilute it with cold milk and beat it thoroughly.
It is very important to introduce oil and other liquid components in small doses and smoothly. Otherwise, the oil begins to flake off.

Ready-made Provencal sauce or homemade mayonnaise can be stored in the refrigerator for no more than 2 to 3 days. That is why it should be prepared in small quantities directly when preparing salads.

Olivier recipe with chicken breast

The classic Olivier salad, according to an already established tradition, is prepared with sausage. However, many housewives prefer to cook Olivier with chicken. Chicken fillet makes the salad more tender and tasty. It goes well with pickled cucumbers, and is also easy and quick to prepare.

Ingredients

Chicken fillet or breasts – 3 pcs;
Potatoes 3 – 4 pcs, medium;
Green peas (can be replaced with corn) – 200 g;
Chicken eggs – 4 pcs;
Pickled cucumbers – 4 – 5 pcs;
Onion – 1 piece, large;
Mayonnaise – 6 – 7 tbsp. spoon;
Salt, spices, herbs - to taste.

Preparation

Boil the chicken fillet for about 40 minutes until cooked. You can add spices to the water to taste.
Cut the onion into small pieces and marinate in water with a little vinegar. This will remove the unpleasant odor and bitterness, keeping the onions crisp and tasty.
Boil carrots with potatoes and eggs. Then peel and cut into cubes.
When the fillet has cooled, we also chop it not too large and add it to the salad.
Add canned peas or corn if desired.
We cut pickled cucumbers. If the salad turns out too bland, you can increase the number of cucumbers.
Squeeze the pickled onion and add to the salad.
Season all ingredients with mayonnaise, mix thoroughly and add salt to your taste.

The finished salad should stand in the refrigerator for a while and soak. Before serving, you can transfer it to a beautiful plate and sprinkle with fresh herbs.

Olivier with shrimp - a new holiday recipe

When on the nose New Year, birthday or other holiday, we all begin to think what salads are best to prepare for festive table. When you are already tired of the usual Olivier and Herring under a fur coat, you can try experimenting by changing the serving form or the basic ingredients.

For example, a mayonnaise salad, similar to the classic Olivier, can be prepared with shrimp. This salad turns out to be more tender and light, for which it is often chosen beautiful ladies. Since the taste of shrimp is not too pronounced, it is better to add a little capelin or cod caviar to the mayonnaise for dressing, which will make this wonderful salad incredibly tasty!

Ingredients

Shrimp (boiled, frozen) – 500 g;
Potatoes – 4 pcs;
Fresh cucumbers – 3 pcs;
Chicken eggs – 4 pcs;
Canned peas – 250 g;
Capelin or cod caviar – 2 tbsp. l;
Salt - to taste.

Preparation

Boil the potatoes together with the eggs, then peel and cut into small pieces.
Defrost the shrimp by pouring boiling water over them with salt. If you use raw or freshly frozen shrimp, they must be boiled in water with the addition of salt and spices.
Clean the shrimp and add to the salad.
Add green canned peas.
We cut fresh cucumbers and also add them to the rest of the products.
Mix mayonnaise with caviar and season our salad with the resulting mixture. Taste it and add salt if necessary.

The finished Olivier salad with shrimp can be served immediately after preparation. Fresh cucumbers drain quickly, so there is no need to leave the salad to soak. If you don't like green peas, you can substitute corn. If desired, cucumbers can also be replaced with ripe avocado, which should be cut into small cubes.

Olivier with chicken and mushrooms

The recipe for this wonderful salad bears little resemblance classic version Olivie. However, it is definitely worth preparing. Nutritious chicken breast combined with pickled mushrooms, cheese and Korean carrots simply cannot leave you indifferent.

Olivier salad with mushrooms and chicken is very light and tasty. You can prepare it for the holidays or for family dinners. This unique salad goes great with mashed potatoes or can be served on its own. Children will also love it and can become a favorite family dish.

Ingredients

Chicken fillet – 3 pcs;
Marinated champignons – 300 g;
Eggs – 3 – 4 pcs;
Hard cheese – 150 g;
Korean carrots – 100 g;
Mayonnaise - to taste;
Salt, pepper, herbs.

Preparation

Boil the chicken fillet over low heat for 40 minutes until cooked. Add pepper, bay leaf, and onion to the water if desired.
We also boil the eggs and cut them into large pieces.
Cut the champignons into four parts.
After cooling, also cut the chicken fillet into large pieces and add to the mushrooms and eggs.
Squeeze Korean carrots from excess moisture, add to salad.
Add cheese grated on a coarse grater.
Grease the salad with mayonnaise, salt and pepper to taste.
Finely chop the greens and sprinkle them on the salad.

This Olivier recipe is somewhat atypical. It does not contain the usual potatoes and onions, and there are no green peas. All the ingredients in the salad are quite delicate, making Olivier light and tasty at the same time.

Olivier salad with beef

Beef in Olivier is an excellent alternative boiled sausage. This salad turns out more tasty and healthy. It is well suited for a festive table and can be eaten as an independent dish.

Ingredients

Beef (lean) – 500 g;
Potatoes – 250 g;
Pickled cucumbers – 5 – 6 pcs;
Eggs – 4 pcs;
Carrot – 1 piece, medium;
Mayonnaise - to taste;
Spices and salt - to taste.

Preparation

Before preparing the salad, the beef should be boiled and allowed to cool. Usually 1 - 1.5 hours is enough to cook meat.
Carrots, potatoes and eggs are boiled and cut into cubes, as for a classic Olivier.
After cooling, meat cut into small pieces is added to the vegetables and eggs.
Pickled cucumbers are also cut into cubes and added to the salad.
At the last stage, all ingredients are thoroughly mixed and seasoned with mayonnaise.
The finished salad should be salted to taste. If desired, you can add peas or corn to it.

In order for Olivier to become less dry, it must be left in a cold place for at least an hour. During this time, the salad ingredients will be saturated with mayonnaise and cucumber juice, and the salad itself will become more tasty. When serving Olivier with beef, you can traditionally sprinkle with chopped herbs. You can serve it in a common dish or put it in separate sockets or even glasses.

How to cook Olivier with tongue, tasty and simple

Beef or veal tongue is an excellent product for preparing a variety of salads. However, in order for Olivier with tongue to turn out tasty, it must be properly boiled to the required soft state.
Veal tongue usually takes quite a long time to cook. During the process, you need to pierce it with a fork and check the degree of readiness. The boiled tongue, while it is still hot, should be dipped in cold water, quickly removed and the skin removed. It is better to cut it into thin slices, so it will be less tough and delicate in taste.

Ingredients

Tongue (veal or beef) – 500 g;
Medium potatoes – 5 pcs;
Carrots 1 – 2 pcs;
Green peas – 250 g;
Pickled cucumbers – 4 – 6 pcs;
Eggs – 5 pcs;
Mayonnaise, salt - to taste.

Preparation

Boil the tongue until soft for two to four hours. Add bay leaf and pepper to the water. Shortly before it is ready, add salt to the broth.
We clean the tongue from the skin and cut into thin slices.
Boil carrots, potatoes and eggs. Cut into cubes.
Add peas without liquid.
Cut the cucumbers and add to the salad.
Season with mayonnaise, salt and leave to soak in the refrigerator.

Decorate the finished salad with herbs and serve. It turns out very tasty!

Without which it is simply impossible to imagine any festive feast, which is why every housewife needs to learn how to cook it deliciously and correctly. And it’s quite simple, you just need to follow all the steps in preparing it. This dish, prepared with sausage or meat for a holiday, is considered one of the most popular; people cook both of these options most often, but with chicken - a little less often.

When in last time you cooked classic Olivier? For a birthday or March 8th? I’ll say for sure that it was probably on your table on New Year’s!

So, my dear readers, to make it easier for you, I will tell you how simply and deliciously to prepare this dish, with with different fillings. And if you or your relatives have a birthday coming up and you don’t know what to cook, then please, just for you!

Of course, such a dish, which was prepared by Lucien Olivier himself, and even with overseas products, is ordinary soviet man couldn't afford it.

And no one knew the exact recipe then, because the cook himself never revealed it to anyone.

That is why, at that Soviet time, almost all of the products included in its composition were replaced with more affordable ones, but the name itself remained.

Ingredients:

Boiled sausage – 300 gr
medium potatoes - 4 pcs
chicken eggs - 6 pcs
large carrots - 1 pc.
pickled cucumbers - 3-4 pcs.
canned peas - 1 can
mayonnaise - to taste
Salt - to taste.

Cooking method:

We wash the vegetables in water, then boil the potatoes, carrots until tender and hard-boiled eggs. Let it cool a little, after which we peel the potatoes and eggs and cut them into small cubes and the carrots into thin slices. Transfer all the chopped ingredients into a deep bowl.

Add finely diced cucumbers and sausage there. Open a can of canned peas, drain all the liquid from it and transfer it to a common bowl.

Salt to taste, add mayonnaise, mix thoroughly and put in the refrigerator so that the resulting salad is thoroughly cooled.

Then we take out the resulting dish and serve it to the table!

A simple recipe for Olivier with chicken

Ingredients:

Chicken breast – 400 gr
chicken eggs - 3 pcs
potatoes - 4 pcs.
medium carrots - 1 pc.
onion - 1/2 pcs
pickled cucumbers - 3-4 pcs.
pickled green peas - 1 jar
mayonnaise and salt - to taste.

Cooking method:

To prepare everyone's favorite dish, we need to boil the potatoes, carrots and eggs until tender. And so that the chicken fillet retains the majority of it after cooking useful properties, be sure to send it to cook, only in boiling water and then it turns out very juicy.