How to cook Olivier recipe. Salad Olivier. Classic recipes for making a delicious salad. Delicious Olivier salad with meat recipe with photo

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Perhaps in Russia, not a single holiday table is complete without Olivier salad. Exquisite taste, ease of preparation and long shelf life make this delicious dish an indispensable dish. Surprise your loved ones with amazingly tasty and varied Olivier salads; the golden collection of recipes will help you with this.

It includes 30 recipes for Olivier salad, selected by recognized chefs and free tasters as the best. Each recipe is presented in a conveniently structured form, indicating all the ingredients, so that the cooking process will be easy, quick and enjoyable. And at the end of the article there is a small gift - useful tips and secrets from the pros.

Olivier's story

The story of the invention of the real Olivier is funny and a little unconventional. Even during Tsarist Russia, a certain Lucien Olivier, a hereditary cook who had once been discharged from France, lived in the capital. Having served the agreed term, Monsieur Olivier decided not to return to his homeland, where his two older brothers would have given him considerable competition - he attracted the wealthy merchant Yakov Pegov and opened his own restaurant, which he called “Hermitage”.

Thanks to exquisite cuisine and an unusual dressing for dishes - mayonnaise sauce, the recipe of which was kept secret even from the working staff, the establishment quickly gained great success and regular customers.

The sauce was prepared by Lucien Olivier himself according to a special recipe in a utility room closed from all eyes, and subsequently began to bear the name “mayonnaise.” It should be noted that modern mayonnaise differs from the dressing that government officials, writers and all wealthy people came to the restaurant to try.

Once, wanting to present something special to noble guests, the restaurant owner prepared a complex dish consisting of 47 ingredients: tender hazel grouse meat, overseas shrimp, boiled beef tongue, partridge fillet and even crayfish necks.

Monsieur Olivier placed the finished dish on a spacious plate and decorated it with small boiled potatoes, the same small pickles, peas and boiled eggs cut in half. Imagine the maestro’s indignation when the inexperienced guests barbarously mixed and ate everything... even the decorations.

Soon the company visited the restaurant again and asked for exactly the same dish that they were treated to the previous time. They will mix everything barbarously again, the owner thought, and in a fit of internal indignation, he finely chopped and roughly mixed all the ingredients, seasoned it and placed it in front of the guests, thereby wanting to offend the barbarians... but the dish was so praised that the rest of the visitors also demanded it.

Crowds of people began to come to the restaurant asking for a new dish - Olivier salad. And in March 1894, the first article about Olivier salad was published in the magazine “Our Food”. By that time, the salad had become so popular that it spread beyond Moscow...

Now you can surprise your loved ones with amazingly delicious Olivier salads!

Olivier classic recipe

• Chicken egg, 5 pcs.
• Potatoes, 5 pcs.
• Carrots, 2 pcs.
• Sausage, 200 gr. (Boiled meat is possible)
• Canned green peas, 400 gr.
• Pickled cucumbers, 3 pcs.
• Mayonnaise, 2-3 tbsp. spoons, salt.

Preparation:

Potatoes and carrots should be boiled in their skins and cooled. You will also need to hard boil the eggs, 10-12 minutes is enough for this.

Tip: To prevent the potatoes from becoming loose when cooking, add a little cucumber pickle to the water!

When the vegetables have cooled, peel and cut into even cubes, but not too finely, otherwise you will get porridge instead of Olivier salad. You will need to cut sausage, eggs, and cucumbers to the same size. Combine carefully so as not to crush the Olivier ingredients, add peas, salt and mayonnaise!

Olivier classic with sausage

Perhaps one of the most popular among the people is Olivier salad with sausage. It's quick and easy to prepare, and the taste is always amazing. Both adults and children love him.

• Doctor's sausage 200 gr.
• Potatoes 2-3 pcs.
• Pickled cucumbers, 2 pcs.
• Carrots, 2 pcs.
• Chicken eggs, 4 pcs.
• Green peas, jar (400g)
• Greens, a third of the bunch.
• Mayonnaise and salt - to taste.

Preparation:

Boil the peeled potatoes and cut into cubes. Boil the peeled carrots and also cut into cubes. While your vegetables are cooking, you can save time by chopping sausage, cucumbers, and herbs.
Mix all Olivier ingredients, add salt and mayonnaise to taste, mix carefully so as not to crush and place on a dish, garnish with herbs.

Turkey Olivier recipe

• Turkey fillet (you can cut it yourself) 300 gr.
• Chicken egg, 4 pcs.
• Pickled cucumber, 4 pcs. (If they are large, we take less).
• Medium size potatoes, 3 pcs.
• Carrot, 1 pc.
• Canned green peas, 400 gr. (one jar).
• Hard cheese, 150 gr.
• Greens, 1 bunch.
• Onion, 1 pc.
• Mayonnaise, 200 gr.

Preparation:

We will need a slow cooker. Cut the turkey fillet into two or three parts, put it in a slow cooker, add water, add a little salt and turn on the cooking mode for 50 minutes.
Let the eggs boil and peel the onion.

Peel the potatoes and carrots, cut them into cubes and put them in a steam bowl for a multicooker and also send them to steam for 30 minutes.

Tip: if you are not sure that you will have time to peel and cut the carrots and potatoes in ten minutes, then it is better to do this before you put the turkey to cook.

While the vegetables and meat are cooking, finely chop the greens, cucumbers, onions... after opening the peas, drain the water. Grate the cheese. By this time, the meat and vegetables will be ready for Olivier - place them on a tray to cool while cutting the meat.

The turkey should be cut as finely as you cut the rest. Now mix everything carefully and season with mayonnaise. Bon appetit!

Olivier with champignons

An excellent variation of Olivier for vegetarians, and for those for whom meat is contraindicated for some reason. Rich, pleasant taste!

Ingredients (4 servings, cooking time 40 minutes)

• Champignons, 300 gr.
• Chicken egg, 3 pcs.
• Medium size potatoes, 3 pcs.
• Carrot, 1 pc.
• Sour cream, 200 – 250 gr.
• Vegetable oil, 2-4 tbsp. spoons.

Preparation:

We put the washed vegetables and eggs to cook in their uniforms under the lid - this way they will cook faster. We clean the champignons, wash them, cut them smaller and fry them in vegetable oil.
Take out the eggs; they take 12 minutes to cook.

Then the potatoes are cooked, and lastly the carrots. Vegetables need to be cooled, peeled and cut. Eggs should also be peeled and finely chopped. Now we combine everything in a deep bowl and season with sour cream to taste.

Olivier with pork

Sometimes it happens that family members don’t like sausage in salad, or that a person is advised to eat a high-calorie diet. Olivier with pork is the ideal solution in such a situation. Plus, it's delicious!

Ingredients (4 servings, cooking time 45 minutes)

• Pork (fillet) 200-250 gr.
• Potatoes, 5 pcs.
• Carrots, 3 pcs.
• Canned green peas, 300 gr.
• Pickled cucumbers, 200 gr.
• Chicken eggs, 5 pcs.
• Salt, pepper, mayonnaise - to taste.

Preparation:

Cut the pork fillet for Olivier and boil in salted water. Also, along with the meat, boil the previously peeled potatoes and carrots. Boil the eggs. Drain the brine from the green peas. Finely chop the cucumbers.

While the meat is cooling, finely chop the eggs, dice the vegetables, and then the meat itself.
Combine all ingredients in a bowl, season with mayonnaise and spices to taste.

Tip: When the vegetables are cooked, put them in cold water for a couple of minutes - it will be much easier to cut.

With shrimp and avocado

It happens that classic salads are already boring, and you want something unusual, overseas... The ideal solution in such a situation is Olivier with avocado and shrimp. Tasty and piquant, it will diversify the table and decorate any holiday!

Ingredients (4 servings, cooking time 1 hour)

• Shrimp, 300 gr.
• Chicken eggs, 3 pcs.
• Potatoes, 2-3 pcs.
• Carrot, 1 pc.
• Pickled cucumbers, 1-2 pcs.
• Avocado, 1 fruit.
• Canned green peas, 1 jar (400 gr.)
• Greens, 1 bunch.
• Mayonnaise, 4-5 spoons.

Preparation:

Let's cook eggs, potatoes and carrots. While this is all cooking, wash the shrimp in warm, running water until the ice thaws, usually 10-15 minutes is enough. Then put them in boiling water and cook for three minutes. We clean the shrimp from the shell, several pieces of the same size, set aside for decoration. We cut the rest into Olivier salad.

The avocado needs to be peeled, remove the pit, and finally cut into cubes. We also cut cucumbers, chilled, peeled eggs and vegetables. Combine all the salad ingredients in a deep bowl and season with herbs and mayonnaise. Place Olivier on a clean dish and garnish with sprigs of herbs and shrimp, which were set aside at the beginning.

Olivier in tartlets

Consistent taste in a new, sophisticated guise. Olivier in tartlets is worthy of becoming a decoration for any holiday table, and besides, it is very convenient!

Ingredients (4-5 servings, cooking time 1 hour)

• 8-10 tartlets.
• Three potatoes.
• One onion.
• One pickled cucumber.
• Two eggs.
• 200 gr. chicken meat.
• 200 gr. Green canned peas.
• Mayonnaise to taste.

Preparation:

Boil the chicken. Cook the peeled potatoes... boil the eggs. While our products are boiling, we chop the remaining Olivier ingredients: cucumbers, onions. We cut all salad products finely and very carefully so that it looks beautiful.

Stir the chopped onion, potatoes and cucumber in a bowl to help distribute the salt better. Now, combine Olivier with the rest of the ingredients and season with mayonnaise and salt to taste. Carefully, so as not to smear the edges or accidentally crush them, fill our tartlets with salad and place them in beautiful mounds.

With saury and cheese

Olivier is good for this, saury in tomato (or sardine in tomato, if there is no saury), saury in oil is not suitable. Tasters noted the juiciness and taste of this salad.

Ingredients (4 servings, cooking time 20-25 minutes)

• Canned fish, 100 gr.
• Pasta “spider web” 100 gr. (they're so thin)
• Cheese, hard varieties, 70 gr.
• Chicken egg, 2 pcs.
• Greens, ground pepper.

Preparation:

Eggs and pasta for the salad need to be boiled, in the meantime, mash the fish fillet with a fork.
Grate the cheese. Chop the greens... once they are cooked, chop the eggs finely too.

Note: do not pour the tomato juice from under the fish, we will need it again, pour it into a cup for now. If you can’t find cobweb pasta and need to replace it with something else, choose products from durum varieties and try not to overcook, otherwise you’ll end up with a mess instead of Olivier salad.

Now, set aside a pinch of grated cheese to decorate the salad, and combine all the other Olivier ingredients and carefully mix with a fork, try not to tear the pasta. Place in a salad bowl and sprinkle with cheese.

Recipe with sausage

A very tasty and nutritious salad, easy and quick to prepare, perfect not only as an appetizer for meat dishes, but also as a hearty snack on its own.

Ingredients (4-5 servings, cooking time 30 minutes)

• Boiled sausage, 400 gr.
• Potatoes, 4 pcs.
• Eggs, 4 pcs.
• Green peas, jar.
• Pickled cucumbers, 6 pcs.
• Mayonnaise, 1 package (200 gr.)

Preparation:

Let the washed potatoes cook. Boil the eggs. While this is all cooking, use a sharp knife, very finely, and chop the sausage and cucumbers.
Remove the skins from the potatoes and chop them finely, add cucumbers, meat, and mayonnaise.
Lastly, add finely chopped eggs and green peas to Olivier. Mix gently so as not to crumble the egg yolks. It is optional to add salt and pepper - to taste.

With avocado and salmon

The unique flavor combination makes this salad incredibly tender. Try preparing it for a holiday or during Lent.

Ingredients (4 servings, cooking time 30 minutes)

• Avocado – 2 pcs.
• Boiled carrots – 1 pc.
• Fresh cucumber – 1 pc.
• Pickled cucumber – 3 pcs.
• Hard-boiled eggs – 2 pcs.
• Lightly salted salmon – 200 gr.
• Fresh peas, frozen – 100 gr.
• Mayonnaise – 5 tbsp. spoons

Preparation:

Boil peeled carrots and cut into cubes. Peel the avocado, pit it and cut it into cubes, also cut the cucumbers.
If the peas are frozen, you need to heat them in warm water. Drain off excess liquid. Mash the eggs with a fork and add to the salad, add the peas.
Chop the salmon finely and also add to the salad. Season the Olivier dish to taste with salt, pepper and mayonnaise, mix thoroughly.

Vegetarian Olivier recipe

On fasting days, for those who do not eat meat, sausages and eggs, the Lenten Olivier recipe is perfect! The salad is tasty and nutritious, contains a lot of vitamins!

Ingredients (4 servings, cooking time 30 minutes)

• Potatoes, 4 pcs.
• Carrots, 2 pcs.
• Pickled cucumbers, 4 pcs.
• Canned green peas, 400 gr.
• Fresh greens, 1 bunch
• Olive oil or lean mayonnaise, 5 tbsp. l.
• Salt, red pepper

Preparation:

Boil the potatoes in their jackets and carrots in salted water. While our vegetables for Olivier are boiling and then cooling, carefully chop the cucumbers and herbs, add green peas to them, after draining the brine. Peel the vegetables and cut them into cubes and add them to the rest of the salad. Season with olive oil and salt.

Smoked Olivier recipe

Ingredients (4 servings, cooking time 1 hour)

• Smoked chicken breast, 1 pc.
• Chicken egg, 3 pcs.
• Potatoes, 3 pcs.
• Carrot, 1 pc.
• Pickled cucumbers, 2 pcs.
• Mayonnaise 130-150 gr.
• Green onions, salt, pepper - to taste.

Preparation:

You need to boil the carrots, eggs and potatoes... cool accordingly, peel and cut into cubes.
Next, the chicken breast - we cut it into thin strips so that it tastes better.
Cut the cucumbers into small cubes. Chop the greens. We combine everything and season the Olivier with spices to taste. Add mayonnaise and mix. Ready!

Olivier with pork tongue

Ingredients (4 servings, cooking time 2 hours)

• Shortbread - 5 pcs.
• Carrot – 1 pc.
• Eggs – 3 pcs.
• Pork tongue – 1 pc.
• Canned peas – 400 gr. (jar)
• Small onion bulb
• Smoked sausages – 2 pcs.
• Mayonnaise – 300 gr.
• Salt, pepper - to taste.

Preparation:

Pork tongue, potatoes, carrots and eggs should be boiled. Let them cool, then peel: the tongue from the skin, vegetables from the uniform, eggs from the shell.
We cut all the salad products into equal-sized cubes, and add the drained brine to the peas. Season Olivier with spices, mayonnaise, mix carefully so as not to grind it into porridge. Serve chilled.

Vegetable Olivier with apple

A wonderful composition by Olivier for those who want something new, different from the classics.
This type of Olivier salad is not only very tasty, but also incredibly rich in vitamins and microelements!

• Potatoes, 3 pcs.
• Chicken egg, 4 pcs.
• Sweet and sour apples, 2 pcs.
• Carrots, 3 pcs.
• Pickled cucumbers, 4 pcs.
• Green peas, 1 jar.
• Sour cream, 150 gr.
• Salt.

Preparation:

Place the diced carrots and potatoes in a steamer and set to cook for 15 minutes. Eggs also need to be boiled, hard-boiled, then cooled and peeled.
Place the vegetables in a bowl, add chopped pickled cucumbers and finely chopped eggs. Lastly, so as not to turn black, cut the apple and quickly add it to the salad. Season Olivier with salt, peas and sour cream. Salt in moderation, as the salad also contains pickled cucumber.

Olivier recipe in Russian

Ingredients (4 servings, cooking time 30 minutes)

• Two potatoes.
• One carrot.
• Two pickled cucumbers.
• 100 gr. pickled mushrooms.
• 150 gr. Hams.
• 200 gr. canned green peas.
• One apple.
• Salt, a couple of spoons of sour cream or mayonnaise.

Preparation:

Boil peeled potatoes and carrots; do not overcook the potatoes - they will crumble.
Cut the ham into small pieces, or better yet, into cubes. Once the vegetables are cooked and cooled, we also cut them into cubes.

Finely chop the cucumbers, apple and also add to the salad. Thinly slice the mushrooms and drain the brine from the peas... Combine all Olivier ingredients and carefully mix, place in a salad bowl. Bon appetit!

Olivier "Okroshka"

Ingredients (4 servings, cooking time 1 hour)

• Green cucumber, 2 pcs.
• Boiled potatoes, 3-4 pcs.
• Boiled eggs, 3 pcs.
• 200 gr. sausages.
• A little dill and parsley, about half a bunch.
• Mayonnaise 100 gr. (you can replace it with fresh delicious sour cream - it will only be better)

Preparation:

All components of the salad should be finely chopped, precisely chopped, not cut into cubes. The products should resemble crumbs. Now put potatoes, eggs, cucumber, sausage, herbs in a salad bowl in layers and fill with sour cream. Add salt and keep refrigerated.
They eat Olivier okroshka with a spoon - this way you can pick up several layers of okroshka.

Chicken Olivier recipe

• Two potatoes.
• Two carrots.
• 4 eggs.
• One onion.
• 200 gr. Peas. (green canned)
• High fat sour cream 250 gr.
• Chicken fillet 300 gr.

Preparation:

Chicken for Olivier should be boiled in salted water. Peel the potatoes and carrots, cut them into pieces and steam them.

Important: do not overcook the vegetables, otherwise the salad will look more like a kind of mush.

Hard boil and cool the eggs. Finely chop the onion and drain the brine from the peas.
Chicken fillet must be manually separated into fibers. Mix all Olivier vegetables, chopped eggs, meat and sour cream in a deep bowl and add salt to taste. Let the salad stand in the cold for an hour.

Olivier with beef

Everyone is so accustomed to the simplified Olivier with sausage that they began to forget the taste of Olivier with beef... but in vain - this salad is very tasty and contains only natural products.

Ingredients (4 servings, cooking time 2 hours. If the meat is boiled - 30 minutes).

• Meat, 200 gr. (no bones and tendons, no excess fat)
• Canned peas, 100 gr.
• Potatoes, 4 pcs.
• Carrot, 1 pc.
• Chicken egg, 3 pcs.
• Pickled cucumbers, 3 pcs.
• Onion, 1 head (if small, then two)
• Mustard Art. spoon.
• Sour cream and mayonnaise, three tablespoons each. spoons.

Preparation:

Boil meat, carrots, hard-boiled eggs, potatoes until tender (do not overcook the latter). Cool and cut into cubes all products except onions - the onions need to be cut as finely as possible.
Prepare the salad sauce: mix sour cream, mustard, a little salt and mayonnaise. Season our ingredients with it and mix evenly and place in a salad bowl for Olivier.

Pork salad

Ingredients (4 servings, cooking time 1 hour)

• Potatoes, 4 pcs.
• Eggs, 4 pcs.
• Carrots, 2 pcs.
• Lean pork, 300 gr.
• Pickled cucumber, 3 pcs.
• Mayonnaise, 200 gr.

Preparation:

Boil the potatoes and carrots for the salad, after peeling them. Boil the eggs.
Cut the pork into slices and simmer until cooked. Peel the eggs and cut them into cubes; you will also need to cut all the other components of the salad.
Mix and cool a little Olivier. Bon appetit!

Recipe for Olivier with salmon

A wonderful solution for those who for some reason do not want to eat meat or sausages. The salad prepares quite quickly, is very tasty and is also rich in minerals, which fish abounds in.

Ingredients (4 servings, cooking time 1 hour)

• Salmon 500 gr. (it’s better to take lightly salted)
• 4 potatoes.
• 2 carrots.
• 3 fresh cucumbers.
• 5 eggs.
• 400 gr. Green peas, canned.
• Olives 15-20 pcs.
• 200 gr. Mayonnaise.
• Salt, pepper, green onions - all to taste.

Preparation:

Boil eggs, potatoes and carrots. While the food is cooking, cut the onion, salmon, and peeled olives. Add peas without brine. Do the same with eggs and vegetables - chop finely. Now mix everything and put the salad in the cold for half an hour. Serve Olivier in portioned circles (made using a special mold).

Olivier with mushrooms

Quick to prepare and delicious, a light salad option.

Ingredients (4 servings, cooking time 20 minutes)

• Mushrooms 200 gr. (can be either fresh or canned)
• Potatoes, 4 tubers.
• Carrots, 1 piece.
• Chicken egg, 4 pcs.
• Onion one head.
• Fresh or salted cucumber, 4 pcs.
• Mayonnaise, 100 gr.
• Vegetable oil - a couple of tablespoons.

Preparation:

Peel the potatoes and carrots, cut into cubes and boil, or steam them - the main thing here is not to overcook them. Boil the eggs and cool and cut into cubes. Peel the mushrooms and chop thinly, then fry in vegetable oil. Fry finely chopped onion in oil. Remove water from peas.
Place all the salad ingredients in a deep bowl and season with mayonnaise and salt to taste. When serving Olivier, garnish with a sprig of herbs.

Author's recipe from Lucien

Surprise your loved ones with a salad prepared according to all the rules, according to a recipe from Lucien Olivier. Amazing taste, rich and intense.

Ingredients (4 servings, cooking time 2 hours)

• 4 potatoes.
• Veal tongue 200 gr.
• Hazel grouse, 1 carcass.
• Cancer necks, 5 pcs.
• Chicken egg, 5 pcs.
• Lettuce leaves, 3 pcs.
• Lanspik, ½ cup.
• Provencal mayonnaise, 2 tbsp. spoons.
• Gherkins, 1 tbsp. spoon.
• Capers, 1 tbsp. spoon.

Preparation:

Boil tongue, potatoes, eggs, carrots, crayfish tails. Cool and clean everything.
Simmer the hazel grouse meat in butter under the lid for 15 minutes - it will turn out incredibly juicy and tender.

Now, carefully cut all the Olivier ingredients into cubes of equal size. We collect our salad and season it with mayonnaise, mix it carefully so as not to grind the lanspik. Serve by pouring onto a plate and garnishing with lettuce leaves, crayfish tails and cooling!

Recipe for Olivier “Stolichny”

Ingredients (4 servings, cooking time 1 hour, 20 minutes)

• Potatoes – 2 pcs.
• Pickled cucumbers – 4 pcs.
• Eggs – 2 pcs.
• Game (bird or rabbit) – 400 gr.
• Cancer necks – 10 pcs.
• Lettuce leaves – 2 pcs.
• Olives - 10 pcs.
• Mayonnaise, homemade or Provençal.

Preparation:

Potatoes, eggs - boil, cool, peel... Clean the meat, simmer for 30 minutes - generally until done. Finely chop the greens. We cut our meat into strips, thinly - so that the taste is felt well. Cut potatoes and eggs, cucumbers into cubes.
In a bowl, mix all the ingredients of the salad and season with mayonnaise. When serving Olivier, garnish with a sprig of dill and a teaspoon of mayonnaise.

With beef and corn

Ingredients (4 servings, cooking time 30 minutes)

• Potatoes, 3 pcs.
• Carrot, 1 pc.
• Boiled beef, 400 gr.
• Canned corn, 1 jar.
• Eggs, 4 pcs.
• Fresh cucumbers, 2 pcs.
• Green onion feathers, 10 pcs.
• Mayonnaise “Light, salad”, 4 tbsp. spoons.

Preparation:

Boil potatoes, eggs and carrots. Once cooled, peel.
We cut the beef finely, combine it with diced potatoes, cucumbers, carrots and eggs. Drain the marinade from the corn and add the grains to the salad.
Season Olivier with mayonnaise, pepper and salt, stir. Serve garnished with green onions!

Olivier with mushrooms and apple

Ingredients (4 servings, cooking time 1 hour)

• 4 potatoes.
• 4 eggs.
• 2 carrots.
• 300 gr. mushrooms (champignons or others)
• Apple.
• Bulb.
• Canned green peas.
• Mayonnaise.
• Salt, pepper - to taste.
• Oil for frying mushrooms.
• Table vinegar.

Preparation:

Boil carrots and jacket potatoes, then peel them. Boil the eggs and peel them too.
Wash the mushrooms for the salad, peel them, cut them thinly and fry, let the oil drain!
Finely chop the onion, add a little salt and season with a drop of vinegar - so that it marinates a little. Drain the water from the green peas. Cut potatoes, eggs, carrots, apples into cubes.
Now, without allowing the apple to oxidize and turn black, we quickly mix everything and season the Olivier with mayonnaise and spices.

Olivier with chicken and shrimp

Ingredients (4 servings, cooking time 1 hour, 20 minutes)

• Potatoes – 3 pcs.
• Pickled cucumbers – 3 pcs.
• Eggs – 4 pcs.
• Chicken fillet – 300 gr.
• Shrimp – 200 gr.
• Hard cheese – 150 gr.
• Canned corn – 200 gr. (jar)
• Onions – 1 pc. (sweet onions are better suited)
• Garlic – 3 cloves.
• Sour cream – 2-3 tbsp. spoons.
• Soy sauce – 2 tbsp. spoons.

Preparation:

Boil the eggs hard. Boil potatoes and carrots. Clean everything, cool and cut into cubes. Cut the cucumbers for the salad into slices (if they are very thick and large, then into half rings or a quarter of a ring). Chop the onion finely and finely. The cheese needs to be grated on a coarse grater.

Cut the fillet into strips and simmer with spices: to do this, make a crust on the meat over high heat, and then, reducing the heat, add soy sauce, cover with a lid and simmer until cooked (20-25 minutes).

Press the garlic through a garlic press and combine with sour cream; this dressing will be used to season the salad.

Combine all Olivier ingredients, except shrimp, in a bowl and mix. Place on a plate and garnish with steamed shrimp. Bon appetit!

Note: you should not add corn marinade or the juices released when stewing chicken to the salad - it will become watery and unpresentable in appearance.

Recipe with pineapples

Ingredients (4 servings, cooking time 30 minutes)

• Chicken fillet – 200 gr.
• Pineapple pulp – 200 gr.
• Potatoes 3 pcs.
• Carrot 1 pc.
• Eggs 2 pcs.
• Light sour cream, not greasy - 3-4 tbsp. spoons.

Preparation:

Boil the potatoes and carrots and cool them. Boil hard-boiled eggs and cool too.
Boil chicken fillet (white meat is best). All products must be cut into pieces. Combine and mix. Serve Olivier slightly chilled.

Tip: cut the pineapple first and place in a sieve or colander - this way the excess juice will drain from it and the salad will not become a viscous mess.

Salmon recipe

A delicious and unusual salad recipe that is sure to please all guests and household members.

Ingredients (4 servings, cooking time 1 hour)

• Fish fillet 500 gr.
• Potatoes 5 pcs.
• Carrots 2 pcs.
• Eggs 5 pcs.
• Fresh cucumbers 2 pcs.
• A bunch of greens.
• Mayonnaise 200 gr.
• Sour cream 0.5 cups.
• Salt pepper.

Preparation:

Boil the fish, drain the juice and let dry. Boil the potatoes and carrots in their skins; once they have cooled, peel them. Hard boil the eggs, peel and cool. Drain the brine from the peas. Now cut a couple of pieces from the fish for decoration. Cut all salad ingredients into equal-sized cubes and mix in a bowl. Lay out and decorate!

With cancerous necks

Crayfish necks were one of the main components of the original Olivier, which all guests of the capital came to try. Cooking it in those days was not an easy task, but today we can afford it.

Ingredients (4 servings, cooking time 1-1.5 hours)

• Chicken fillet, 400 gr.
• Potatoes, 5 tubers.
• Cancer necks, 12-15 pcs.
• Cucumber, 3 pcs.
• Chicken egg, 5 pcs.
• Lettuce, bunch.
• Olives, 15 pcs.
• Capers, 2-3 teaspoons.
• Green onions (feather) - to taste.
• Mayonnaise, 200 gr.

Preparation:

Boil and cool chicken fillet, potatoes and eggs.
Potatoes need to be boiled in their skins, then when they cool down, peel them.
Now we cut the fillet first, then the potatoes and eggs, then the cucumber and herbs. Peel the olives and capers, mix everything (except for the lettuce leaves and crayfish necks). Let the salad sit for half an hour in the refrigerator. When serving, place on lettuce leaves and garnish with crayfish tails.

Olivier with carrots

We have repeatedly heard about the benefits of carrots, and this carrot-rich salad will be a great addition to the holiday table.

Ingredients (4 servings, cooking time 1 hour)

• Boiled beef 200 gr.
• Potatoes 3 pcs.
• Carrots 4 pcs.
• Fresh or salted cucumbers 3 pcs.
• Eggs 5 pcs.
• Mayonnaise 150 gr.
• Canned green peas 400 gr.
• Green onions, one bunch.
• Green dill, one bunch.
• Salt, pepper, two tbsp. spoons of sour cream.

Preparation:

Wash and bake the potatoes and carrots in the oven, boil the eggs. Chop the beef finely.
Add diced eggs, potatoes, carrots to it.
Leave the chopped cucumbers for five minutes until the liquid drains.

Tip: if you use fresh cucumbers, lightly salt them and, after stirring, place in a colander - the juice will drain and the salad will not look like a mess.

Finely chop the greens. Drain the juices from the peas and combine all the Olivier ingredients in a deep bowl. Add our spices, sour cream and mayonnaise, mix. Bon appetit gentlemen!

1. Cracked eggs will leak much less during cooking if you add salt to the water at the rate of a tablespoon per liter of water;
2. Boiled eggs are sometimes difficult to peel. This process will be much easier and faster if you immerse them in cold water immediately after cooking - a sharp temperature change will peel off the shell. Now you can roll the egg on the table, pressing lightly - the shell will crack evenly and be removed in just one movement;
3. If you use fresh cucumbers in the salad, then cut them first, add a little salt and leave for about ten minutes - the juices that are released in the salad making it a viscous mess will flow out and your salad will be crumbly and beautiful in appearance;
4. If you need to add onions to Olivier, then chop them well separately, add a little salt and stir - this will significantly improve its taste;
5. Sometimes you need to add sweet varieties of onions to the salad, but it’s not always possible to find them... If you need to replace them with regular onions, then choose the most fleshy rafts - the thicker the wall of the onion when cut, the “kinder” and softer it is;
6. If you first peel, chop and then boil the vegetables, this will save almost half an hour of time. This happens for three reasons: the first is that you can cut raw vegetables faster, the second is that small parts are cooked much faster than large ones, the third reason is that small pieces cool much faster than large ones;
7. Chicken can be successfully replaced with rabbit meat. Their taste is identical.

Watch the video - Olivier's delicious homemade 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 with a total weight of 200-300 g. This amount is enough to give the salad the sweetness and necessary diversity. Try to choose sweet root vegetables that are deep orange in color. They should also be boiled whole without peeling the skin.
• Boiled sausage. The meat ingredient for Olivier must be of 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 the addition of 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!

“that this salad has become a national Russian dish. Recently, my friends visited several European countries and were surprised to say that they call this dish Russian salad.

This is quite natural. After all, it was invented in Russia, albeit by a Frenchman. Well, in addition, what we cook is absolutely not similar to what the Frenchman came up with.

Of course, this salad is festive, and not because we prepare it only on holidays, but because almost no holiday is complete without it. I will try to give various recipes in several articles. So that everyone can prepare their own version of the salad for the holidays.

How to prepare Olivier salad - recipes with photos step by step

Preparation of Olivier salad ingredients:

We will make delicious salads. And in order for them to be truly tasty, you need to choose the ingredients well. All ingredients must be fresh.

Try carrots, you can even boil them. It should be sweet with a distinct taste, and not just tasteless, as is often the case.

Be sure to try the potatoes if you don't know their taste. The best way to do this is by preparing some puree and tasting it. If the mashed potatoes turn out tasty, then these potatoes are suitable for us for salad.

When you buy boiled sausage, don’t look for the cheapest one. Cheap ones can spoil the salad with their aftertaste. Of course, you can use any tasty meat, but now we are preparing a classic, in our understanding, salad and therefore we take good boiled sausage.

Do not use eggs that have been sitting in your refrigerator for a very long time. Buy something fresh.

Be sure to try green peas. You know that from one manufacturer it is very tasty, while from another it can be hard or watery and tasteless.

Cucumbers, too, of course, first of all must be tasty. They should be a little sour and definitely crispy. I don't really like pickled cucumbers in this salad. I prefer salty ones. It’s very good if you have homemade preparations. If not, that's okay too. Now you can pick up what you like in a store or market.

Well, as far as mayonnaise goes, choose which one you like. Of course, the most delicious is homemade, but you know, now in the store you can buy wonderful mayonnaise for every taste. The industry of sauces and all kinds of dressings has stepped far forward in our country.

Menu:

1. Delicious classic Olivier salad with sausage

Ingredients:

• Carrots - 3 pcs.
• Potatoes - 3 pcs.
• Eggs - 4-5 pcs.
• Green peas - 1 can
• Cucumbers - 1 liter jar
• Sausage - 700 g.
• Mayonnaise
• Add green olives or onions if desired

Preparation:

1. Wash the potatoes and carrots and boil until tender, without peeling them. Let it cool completely. It is best to make such preparations in the evening, and prepare the salad the next day. (There is also an option to bake in the oven, we will consider this in the next recipe.) Hard-boil the eggs and also cool.

2. Peel cold potatoes and carrots and cut into small cubes. You can make the cubes whatever size you want. But usually in such salads the vegetables are cut to the same size. It is both more convenient to eat and more beautiful. In this case, we cut it slightly larger than peas.

3. Pour the chopped vegetables into a deep cup. Add green peas to them.

4. Cut the eggs into the same cubes as the vegetables and also add them to the cup with the vegetables.

5. Cut the sausage into the same cubes and add to the cup with the vegetables and eggs.

6. Cucumbers can be cut a little larger so that their taste is better felt. Don't cut too large. We also send them to a common cup (bowl, basin, pan).

You can also add green olives or onions. We didn't add it. This is for amateurs. You can also add salt and pepper. Please note that you have pickles in your salad. Don't oversalt.

7. Mix all ingredients thoroughly.

If you will not be serving the entire salad, then put the amount you currently do not need into another cup, cover it with a lid and put it in the refrigerator. It can stand in the refrigerator completely freely for a day.

8. Season the remaining salad with mayonnaise to taste.

Our salad is ready.

Bon appetit!

1. Olivier salad with sausage, vegetables, herbs and apples

Ingredients:

for 8-10 servings:

• Doctor's sausage - 400-500 g (you can replace it with chicken or beef, or any other meat that you like best.)
• Green peas - 240-300 g.
• Carrots - 2-3 pcs. (bake in foil at 200ºС for 45-60 minutes depending on size)
• Potatoes - 3-4 pcs.
• Shallot - 1 head (or 1/2 head of regular shallot)
• Eggs - 5 pcs.
• Pickled cucumbers - 3-4 pcs.
• Apple - 1 pc.
• Mayonnaise - 250-300 g.
• A small bunch of green onions
• A small bunch of dill
• Salt and ground black pepper - to taste

Preparation:

1. Wrap the washed carrots one at a time in foil and place in the oven for 45-60 minutes at 200°C.

Baking time depends on your oven and the size of the carrots. The carrots should be completely ready. Feel free to pierce with a knife.

2. Boil the potatoes with their skins (in their jackets) until fully cooked. Boil eggs hard.

3. Before we cut it all, the vegetables and eggs must cool completely. As I wrote above, it is best to prepare everything the evening before. In the morning everything will be well cooled. Which is exactly what we need. And all the worries are less in one day if some of the products are already prepared.

4. Cut the potatoes into cubes and place in a deep cup.

5. Cut the carrots into the same cubes as potatoes and add them to the potatoes.

6. We also send chopped eggs there.

7. Cut the cucumbers into slightly larger or slightly smaller cubes, depending on the saltiness and what you want to taste more in the salad. Add them to a common cup.

8. Chop the onion, preferably shallots, very finely. It should not be felt, it should only give a slight piquant taste.

9. Well, we’ve come to the most important thing, the sausage. We also cut it into small cubes, approximately the same as vegetables. Serve with vegetables and eggs.

10. Add green (we have canned) peas to the cup. In general, I think canned green peas in Olivier salad are the most suitable peas. The most important thing is that it tastes good.

11. Remove the core and stem from the washed apple, peel it and finely chop it.

We add the apple to add a little sweet and sour flavor to the salad.

12. Finely chop the greens, onions, and dill. Add all this to the cup.

13. Mix everything thoroughly. Let's taste what's missing. You can immediately trim what you think is missing from the salad.

14. Cover the salad with film or a lid and put it in the refrigerator. Do not add salt or mayonnaise yet. Before serving.

15. Before serving, place the required amount of salad in a salad bowl, season with mayonnaise, salt and pepper. Mix well. You can sprinkle a little green onion.

OK it's all over Now. Let's pour the champagne and start celebrating.

I wish you success!

Bon appetit!

1. Video - Olivier salad with sausage (classic)

Have a good rest and bon appetit!

Do you want to ruin the New Year? Just don't make Olivier salad. Of course, I am slightly exaggerating the significance of this dish. Although the absence of a “basin” with well-known ingredients, almost drowning in mayonnaise, everyone will notice and many will not understand. "Ugh! It’s so high in calories,” says friend Valechka/Anechka/Lenochka (underline as appropriate), coquettishly wrinkling her nose. “Are you going to make Mount Olivier again? I’m tired of him already!”, the beloved husband expresses dissatisfaction. And it’s no longer interesting to cook this dish myself. After all, you can plan it in 5 minutes with your eyes closed. Sound familiar? But still, everyone who celebrates the main holiday of the year, in the depths of their souls, expects to see in the center of the table that same “basin” described a thousand times in jokes. And he will be a little upset if in its place there is a newfangled salad in the fusion style (or whatever it is called). Naturally, everyone loves him. Well, or almost everything. To help all novice cooks who decide to make Olivier salad for the first time, I offer a classic recipe. The step-by-step recipe with photos contains clear instructions for preparing this dish in its usual variation. Well, if your soul asks for something unusual, go to the end of the article for tasty “zest”.

Ingredients:

How to prepare Olivier salad according to the classic recipe (simple step-by-step recipe with photos):

Well, have you prepared the basin? Then let's go! Vegetables and eggs should be cooked and well cooled by the time this little crime against the wasp’s waist starts. As far as I know, there are no carrots in the classic Olivier. Can't imagine a dish without bright cubes of a sweetish vegetable? You can add that too. I will not be offended. Potatoes and carrots can be cooked in the same pan. Before cooking, be sure to wash the root vegetables with a stiff brush. Make sure they are not spoiled. Place in cold water. Bring to a boil over high heat. Reduce heat intensity. Cook for 25-35 minutes depending on size. Check for doneness with a fork or knife. Sometimes I don't cook vegetables, but bake them. They turn out less watery. Wrap clean carrots and potatoes in foil, shiny side out. Bake at 180-200 degrees for 25-40 minutes (see size). Cool the prepared ingredients. Boil the eggs hard. After boiling, cook for 7-9 minutes. Then the yolk will turn out yellow and completely frozen. Drain the brine from the pickled cucumbers. Cut off the ends. Chop into small cubes. Place in a bowl.
Grind the sausage. At the same time, try to copy the cutting of cucumbers. Most often I use “Doctor” sausage, which is classic for this salad. But you can deviate a little from the rules. A delicious Olivier is made with slightly smoked sausages, chicken breast or ham. In general, be guided by the contents of the refrigerator and the taste. Send the sausage slices to the cucumbers.
Peel the completely cooled potatoes. Cut into small cubes. If you boiled the potatoes just before slicing, cool them in a bowl of ice water. This will make it easier to clean. Add to the rest of the chopped salad ingredients. Have you decided to transform Olivier with bright splashes of carrots? Do all of the above with her.
Remove the shell from the eggs. To make this easier, after cooking, transfer them to very cold water. Preferably with ice cubes. Due to the sharp temperature change, the shell will come off easier. Turn the edible part into neat cubes. Chop green onions. If desired, use onion instead. But in smaller quantities. Pour everything into a bowl. Place green peas in Olivier. Drain the liquid. And wash the peas themselves.
Dress the salad. With homemade mayonnaise, which is quickly prepared in a blender, the dish will turn out much tastier and healthier. Add some salt.
Gently toss the salad. Taste for salt. But don’t eat it all at once, your guests will be offended :-)
Now serve. Classically served in a large salad bowl. Or serve in portions on plates. Yes, and cook more Olivier. To traditionally have something to occupy the post-holiday menu for the first two, or better yet three, days of the new year.

What to change in the classic salad recipe to make Olivier even tastier:

• Instead of sausage, add smoked chicken breast or leg. Men will especially like this salad. I don’t know why they are attracted to smoked meats. But the fact remains a fact. Still boiled sausage can be replaced with raw smoked or dry-cured sausage. Unusual? Agree. But how delicious! Also look towards the ham. And if you replace the sausage with smoked mackerel, the result will be completely unusual. But delicious! Can't convey.
• To prepare a lower-calorie version of Olivier, omit the potatoes. Or replace it with boiled celery root or zucchini. And don’t add mayonnaise, which nutritionists hate. Mix low-fat sour cream with a small amount of mustard. Adjust seasonings to taste. Sour cream dressing will make the salad lighter.
• As an experiment, put fresh peas in the Olivier salad instead of canned peas. I think it's a great idea.
• You can also replace pickled cucumbers with fresh ones. The aroma will be indescribable! In winter, cucumbers always smell special. Or combine classics and innovation. Take both types of cucumbers. It should turn out incredible.

Bon holiday appetit!

The classic Olivier salad recipe is something that not a single holiday table can do without in most families in our country. Especially on New Year's Day!

Olivier is so popular that this name can be heard in songs, films and even jokes. Well, who among us has not heard the joke about the salad bowl? This is just about him - about Olivier.

However, often under the name “Olivier” each housewife means her own salad. After all, there are several dozen “official” recipes. Not to mention the additions and changes that are made to the standard salad, thanks to family traditions.

It is no secret that the original Olivier salad recipe was radically different from what we are used to seeing on our tables. Moreover, we are unlikely to try that same salad again. Its recipe was kept in the strictest confidence and went to the grave with the author. So, those salads that are served in expensive restaurants under the guise of real Olivier are in fact only attempts to reproduce that same dish, based on fragmentary information that has survived to our time. That is why we will not describe this ancient mythical dish in too much detail, but will talk about what currently bears the proud name “Classic Olivier salad recipe.”

But first, it’s worth turning to history.

Surprisingly, the name of the author of this famous salad is known for certain. This became the name of the dish itself. Lucien Olivier ran the Moscow restaurant "Hermitage" in the 60s of the 19th century. Around the same time he came up with his recipe. All his life, Mr. Olivier kept it a secret and for some reason did not pass it on to anyone. What is known for certain is that his salad contained hazel grouse fillet, gherkins, eggs, potatoes, lemon juice, mayonnaise and soy-kabyul (a spicy sauce invented in the capital of Afghanistan, Kabul, and borrowed first by English and then Russian chefs). True, instead of hazel grouse, other poultry meat was often used, and sometimes even fish, most often sturgeon.

By the way, Olivier prepared the mayonnaise for his salad himself, and it was thanks to this sauce that his restaurant gained great popularity in Moscow at that time.

The salad was in great demand. And already at the end of the 19th century, after the death of Mr. Olivier, recipes for preparing a favorite dish began to appear in cookbooks. But after the Great October Revolution, food supply became a bit tight and most ingredients began to be replaced with cheaper analogues, for example: instead of meat, they began to use boiled sausage, and gherkins were replaced by pickles. Around the same time, some components disappeared, and some were added, in particular carrots and green peas. The result was a delicious salad, which for some time in the Soviet Union even bore the name “Soviet”, but not for long.

Gradually, there were more and more options for Olivier salad. Some of them even got their own name. So the version with chicken is better known as “Stolichny”. There is a “Winter” and “Meat” option. And outside the former USSR, the classic Olivier salad recipe is called “Russian salad.”

But let's get back to history. As prosperity grew, meat, crabs and crayfish tails began to return to Olivier. Many housewives began to add apples or pears there, and to enhance the taste, experienced chefs advise seasoning Olivier with various herbs, most often dill or tarragon (tarragon).

And yet, at the moment, the classic Olivier salad recipe is a salad with sausage and a salad with fresh cucumbers. Let's start with the sausage classics.

Classic Olivier salad recipe with sausage

Probably the most popular recipe is the classic Olivier salad with sausage. This is, in fact, a true classic. As mentioned above, during the Soviet Union, this salad was even called “Soviet” for some time. It is quite simple to prepare.

For this you will need:

salted or pickled cucumbers – 3-4 pcs.;

potatoes – 3-6 pcs. depending on size;
canned green peas (although fresh can be used) - 150 g;
eggs – 6 pcs.;
sausage (preferably Doctor's) – 250 g;
salt;
mayonnaise (preferably homemade, but store-bought will also work).

Carrots and potatoes should be washed and boiled. Moreover, this should be done in separate saucepans. Just in case, it’s worth remembering that you don’t need to peel the vegetables first.

Place eggs in another saucepan, add water and cook for about 10 minutes after the water boils.

A few words about peas. If using fresh peas, remove the pods while the vegetables are cooking. If you use a frozen version of this product, it should be boiled for 3 minutes. Well, if the dish is prepared with canned peas, then just open the can.

After the vegetables and eggs are cooked, they should be cooled, peeled and cut into small cubes. We do the same with cucumbers and sausage. You need to cut in the following order: eggs, carrots, potatoes, cucumbers, sausage. Place the chopped ingredients in a bowl where the peas are already placed. Then mix everything thoroughly, add salt and season with mayonnaise.

All! Classic Olivier with sausage is ready.

Classic Olivier recipe with fresh cucumbers

Another option is no less popular - the classic Olivier recipe with fresh cucumbers. By the way, in Europe they call him “Russian”.

In fact, this salad is not much different from the previous one. The main difference is the use of fresh cucumbers and cooked meat instead of sausage. By the way, it is precisely thanks to the presence of meat that nutritionists consider this Olivier more useful than a classic salad with sausage.

So, for preparation you need to take:

fresh cucumbers – approximately 150 g;
carrots – 3 pcs. medium size;
potatoes – 3-6 pcs. depending on size (approximately 350 g);
canned green peas – 400 g;
eggs – 4 pcs.;
beef or pork – 300 g;
green onions – 100 g;
salt;
mayonnaise.
This version of the salad is prepared in almost the same way as Olivier with sausage. Vegetables (carrots and potatoes) need to be boiled in their skins. Then they should be cooled, peeled and cut into small cubes. Do the same with eggs. Onions and cucumbers need to be finely chopped. It is advisable to cut and place the products in the salad bowl in the same order as in the case of the sausage version. Surprisingly, this somehow affects the taste of the finished dish. Now all the ingredients should be mixed. The finished salad remains to be salted and seasoned with mayonnaise.

Mayonnaise sauce

Classic Olivier was seasoned with homemade mayonnaise sauce, or simply mayonnaise. In Soviet times, housewives seasoned their salads with ready-made sauce, which was sold in small glass jars in all stores. By the way, this plant still operates and produces products under the Calve brand.

Of course, the easiest way is to be like grandmothers and buy mayonnaise, but you can make it yourself. Moreover, preparing such a sauce is not so difficult.

To do this you will need:

vegetable oil – 400 g (preferably olive);
eggs – 2 pcs.;
paste mustard, vinegar and herbs de Provence - to taste.
Raw eggs need to be beaten very well. Pour oil into the resulting mixture and mix thoroughly until a homogeneous white mass is obtained. Then you need to add vinegar, followed by mustard and herbs.

It's also useful and practical.

Of course, it is quite difficult to say that salad with mayonnaise brings great benefits to the body. And yet... The presence of such products as boiled carrots and green peas (even canned) among the ingredients allows us to say that Olivier is quite useful for the digestive tract. In addition, when cooked properly, vegetables retain a large amount of vitamins, which is also far from harmful.

Olivier is easy and quick to prepare and also stores well in the refrigerator. So you can enjoy it almost all year round, and not just on major holidays. The main thing to remember is that if you plan to store the salad for a relatively long time, then you should not immediately add cucumbers, salt and mayonnaise to it. You can do this just before serving.

Watch the video on how to make a classic Olivier salad: