How to make Olivier salad

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Folk love for Olivier salad gave birth to hundreds of his recipes, and each mistress has his own. In the post-Soviet space it is often called “meat” or “winter”, abroad – “Russian”. Although the original salad recipe was invented by a Frenchman. How to cook Olivier salad according to the classic recipe to make a masterpiece?

How to cook classic Olivier salad: a step-by-step guide with a photo

Dish Information:

  • Servings Per Container – 6
  • Cooking time – 40 minutes
  • Calories 100 g – 198 Kcal

Ingredients:

  • boiled potatoes in their “uniform” – 0.5 kg,
  • smoked brisket – 0.4 kg,
  • boiled egg – 4 pcs.,
  • small pickles – 3 pcs..,
  • green peas – 1 can,
  • mayonnaise.

Cooking:

Step 1. Cut pickles into small cubes.

How to cook classic Olivier salad: step 1

Step 2. Finely chop the green onion feathers..

How to cook classic Olivier salad: step 2

Step 3. Cut the eggs and potatoes in the same cubes. Use special grids for cutting, this will significantly speed up the process.

How to cook classic Olivier salad: step 3

Step 4. Dice the brisket.

How to cook classic Olivier salad: step 4

Step 5. Mix all the ingredients in a salad bowl.

How to cook classic Olivier salad: step 5

Step 6. Add mayonnaise and mix everything thoroughly. It should be so that the ingredients are well saturated, but not floated.

How to cook classic Olivier salad: step 6

Bon Appetit!

Other Olivier Salad Recipes

Olivier Chicken Salad

Dish Information:

  • Servings Per Container – 4
  • Cooking time – 30 minutes
  • Calories 100 g – 90.5 Kcal

Salad Ingredients:

  • potatoes – 3 pcs..,
  • eggs – 4 pcs..,
  • green peas – 1 can,
  • chicken fillet – 300 g.,
  • crab meat – 300 g.,
  • pickled cucumber – 1 pc..,
  • fresh cucumber – 1 pc..,
  • green onions, basil, dill – 100 g.,
  • sour cream – 3 tbsp. l.

Ingredients for Mayonnaise:

  • 2 yolks,
  • 1 tbsp. l olive oil,
  • juice of half a small lemon,
  • Dijon mustard – 1 tbsp.,
  • salt pepper.

Olivier Chicken Salad

Cooking:

  1. Boil hard-boiled eggs, cool under cold water and clean. Ready potatoes, baked in a peel, peel. We cut both components in small cubes.
  2. Boil the chicken fillet until tender and also cut into cubes.
  3. Dice crab meat.
  4. Dice shred fresh and pickled cucumbers.
  5. Finely chop the greens.
  6. Cooking mayonnaise. Pour two yolks into a small container and whisk them a little with a pinch of salt. Pour in a thin stream of olive oil and continue to whisk vigorously. Add Dijon mustard, black pepper, lemon juice and salt. Whisk until smooth.
  7. Mix all chopped ingredients and green peas in a large bowl or pan.
  8. Mix 3 tbsp. sour cream and 2 tbsp. l mayonnaise and salad dressing with this sauce.
  9. Buy at the store or bake profiteroles yourself, cut them in half. Put a salad in each half, as in a plate. In this form, the dish will decorate any banquet as a buffet snack.

The dish is ready!

Olivier salad with meat

Dish Information:

  • Servings Per Container – 4
  • Cooking time – 2.5 hours
  • Calories 100 gr – 124.4 Kcal

Salad Ingredients:

  • potatoes – 3 pcs..,
  • eggs – 4 pcs..,
  • green peas – 1 can,
  • beef, neck fit – 300 g.,
  • carrots – 1 pc.,
  • onions – 1 large head,
  • capers – 100 g.,
  • green onions – 50 g.,
  • juice of half a lemon.

Ingredients for Mayonnaise:

  • 2 yolks,
  • 1 tbsp. l olive oil,
  • vinegar – 1 tbsp. l.,
  • mustard – 1 tbsp. l.,
  • salt pepper.

Olivier salad with meat

Cooking:

  1. Cook carrots and eggs. We bake potatoes in their “uniforms”. After cleaning the finished eggs and potatoes, we cut them together with carrots into large cubes.
  2. Bake beef with salt and pepper in the oven and then cut into long strips, approximately 2 cm wide.
  3. Onions 30 minutes marinate in lemon juice, then cut into quarters of rings.
  4. Finely chop green onion.
  5. Cooking mayonnaise. Mix the yolks, oil, mustard and vinegar until the mass becomes homogeneous. Salt and pepper to taste, add a little sugar if necessary. Mix everything again – the mayonnaise is ready.
  6. We mix green peas, capers and all chopped ingredients, except for beef, in a convenient bowl. Season salad with homemade mayonnaise.
  7. Serve the dish in portions. Put the salad in a slide and lay on top strips of beef in the form of a hut.

Bon Appetit!

Olivier salad with tongue and shrimp

Dish Information:

  • Servings Per Container – 4
  • Cooking time – 1.5 hours

Salad Ingredients:

  • 3 medium potatoes,
  • 4 eggs,
  • can of green peas,
  • 300 grams of beef tongue and shrimp,
  • fresh cucumber – 1 pc..,
  • green onion, parsley – 50 g.

Ingredients for Mayonnaise:

  • 2 yolks,
  • 1 tbsp. l olive oil,
  • juice of half a small lemon,
  • mustard – 1 tbsp.,
  • salt pepper.

Olivier salad with tongue and shrimp

Cooking:

  1. We cook potatoes in a “uniform”, hard-boiled eggs. Let cool, clean and cut into cubes.
  2. Boil the tongue, clean and cut into cubes.
  3. Fresh cucumber, too, cut into cubes.
  4. Boil shrimps and cool.
  5. Finely chop the greens.
  6. Cooking mayonnaise. Mix the yolks, oil, mustard and lemon juice with a blender until a homogeneous mass is obtained. Salt, pepper and mix everything again.
  7. Mix all chopped ingredients, add green peas and shrimp.
  8. Fill the salad with your own cooked mayonnaise and mix everything well again.

The dish is ready, decorate it with greens and shrimps.

Useful Tips

  • If you use fresh cucumbers in olivier, chopped and salted, let them drain a little. So you get rid of excess fluid.
  • Do not rush to fill the salad with mayonnaise, if boiled vegetables are not yet cool. Having touched the heat, the sauce will “flow” and the salad will not look fresh.
  • Try to always use homemade mayonnaise, with its help the taste of olivier will be brought to perfection.
  • Mix the slices with the sauce just before serving..
  • For a longer period, keeping the salad in the refrigerator will help the food wrap, which you cover with olivier.

What foods are added to Olivier salad?

For the preparation of Olivier, depending on the recipe, different ingredients are used. However, there are those that should be present in all options. These are jacket potatoes, boiled eggs, green peas and mayonnaise. The remaining components are to choose from:

  • The “meat” component in the salad can be beef, poultry, sausage (usually doctor’s), ham, smoked balyk, shrimp or crab meat. These products are used boiled, fried or smoked.
  • Sour cucumbers or capers provide sourness in the salad.
  • A note of freshness appears due to the inclusion of fresh cucumbers or greens – onions, parsley, dill.
  • Additionally, add fresh or boiled carrots, and even apples.

It is interesting! Olivier used shrimp in the original recipe, and when the dish became popular, they began to replace shrimp as carrots, which at least outwardly masked the absence of an expensive component.

The history of the salad Olivier

The idea of ​​creating this folk dish to the French culinary specialist Olivier did not come immediately. In his restaurant “Hermitage”, which was located in Moscow, he served a set of seafood with vegetables. In the center of the set was an outlandish sauce – mayonnaise. However, not quite sober merchants before use constantly mixed everything that was on the dish.

This behavior greatly annoyed Olivier, but over time, he realized that it was easier to serve all the ingredients with mixed and seasoned mayonnaise..

How to make Olivier salad: video

In the video below, actor Konstantin Zhuk talks about his own way of preparing Olivier salad.

We hope that salads prepared according to our recipes will become a real highlight of your holiday menu. If you know other original Olivier salad recipes or the secrets of its preparation, you can share them in the comments.

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