Olivier salad: a classic recipe with sausage and pickles and not only that. Olivier with chicken and fresh cucumber according to the classic recipe Olivier classic recipe with fresh cucumber step by step

Initially, this salad was not prepared from sausage and cucumbers at all.

This dish was only available to the nobility, as the salad included expensive products such as crab necks and hazel grouse.

A modern recipe allows people with any income to prepare a salad.

Salad "Olivier" with fresh cucumber and sausage - basic principles of preparation

Today we can buy absolutely any product, but in times of total shortage, even green peas were difficult to get, so Olivier was prepared only for major holidays. Not a single New Year would be complete without this salad.

It would seem that the pickled cucumber was simply replaced with fresh one. However, the taste of the salad has changed dramatically; it has become spring-like and light. By the way, you can use fresh cucumbers along with salted ones in the salad.

Otherwise, the Olivier salad with fresh cucumber and sausage is prepared in the same way as the traditional one. Vegetables are boiled in their skins, cooled, peeled and finely chopped. The eggs are hard-boiled, peeled and chopped into small cubes.

Place vegetables and eggs in a deep bowl, add green peas and finely chopped sausage. The salad is usually dressed with mayonnaise, but if you are on a diet, you can use natural yogurt or low-fat sour cream as a dressing.

Recipe 1. Olivier salad with fresh cucumber and sausage

200 g boiled sausage without lard;

black pepper and salt;

potatoes - five pcs.;

300 g green canned peas;

fresh cucumbers - three pcs.

1. Thoroughly wash the potatoes and carrots with a brush. Place the vegetables in a cauldron, add water so that it completely covers them, and put on fire. Cook for 20 minutes over medium heat. Then drain the broth and cool the vegetables.

2. Place the eggs in a saucepan, fill them with water and salt. Cook over low heat for ten minutes. Drain and immediately place under running cold water.

3. Peel the potatoes and chop into cubes. Peel and cut the carrots in the same way.

4. Wash fresh cucumbers, wipe and chop into small pieces.

5. Grind the peeled eggs using an egg slicer. Remove the boiled sausage from the film and crumble it in the same way as other products.

6. Rinse the peeled onion and greens. Chop finely.

7. Open the jar of peas and drain the marinade.

8. Place all crushed products in a deep bowl, pepper, salt, add mayonnaise and mix gently from top to bottom.

Recipe 2. Olivier salad with fresh cucumber and smoked sausage

300 g smoked sausage;

three pickled cucumbers;

potatoes - four tubers;

carrots - two pcs.

1. Under the tap, wash the potatoes and carrots with a brush. Place in a cauldron, fill with water and boil until soft. We check readiness with a fork; if it fits freely into the vegetable, you can remove it from the heat. Drain the broth and cool the contents.

2. Place the eggs in a small saucepan, fill with drinking water and boil for about ten minutes. Drain the water and place the eggs under running cold water.

3. Peel the boiled vegetables and chop them into small pieces. We peel the eggs and chop them with a knife or a special device.

4. Remove the film from the smoked sausage and crumble it into small cubes.

5. Rinse fresh and pickled cucumbers under the tap and finely chop.

6. Combine all the prepared products in a deep bowl, add salt, add mayonnaise and mix. Place the salad in a beautiful plate and garnish with dill sprigs.

Recipe 3. Olivier salad with fresh cucumber, sausage and olives

300 g boiled sausage without lard;

four potato tubers;

100 g canned peas;

100 g canned pitted olives;

eggs - four pcs.

1. Remove the film from the boiled sausage, cut it into circles, then into long strips and chop finely.

2. Boil the eggs for ten minutes. Drain the hot water. Cool the eggs in cold water and remove the shells. Chop with a sharp knife or using an egg slicer.

3. Boil the washed potatoes and carrots in their skins for half an hour. Check the readiness with a fork; if it enters the vegetable freely, it means it’s time to remove from the heat. Drain the broth and cool the contents of the cauldron.

4. Remove the thin peel from the boiled vegetables and finely chop them.

5. Open the jars of peas and olives. Drain marinade from both. Remove the olives and cut into rings.

6. Rinse the cucumbers and chop into small pieces.

7. Wash the greens, dry and chop. Place all products in a suitable container, pepper, salt and add mayonnaise. Mix well. Place in a salad bowl, garnish with herbs and olive rings.

Recipe 4. Olivier salad with fresh cucumber, sausage and capers

canned green peas;

1. Boil potatoes and carrots until soft. Drain the broth, cool the vegetables, and remove the thin peel from them.

2. Boil the eggs for ten minutes. Cool them in cold water and peel them.

3. Peel the cucumber. Remove the film from the sausage and crumble it into small pieces. Open a jar of capers.

4. Finely chop the potatoes, carrots, capers and cucumber. Chop the eggs in the same way as the vegetables.

5. Combine all crushed products in a deep container. Salt, season with freshly ground pepper and add mayonnaise. Stir gently. Leave to infuse for half an hour. Then place the Olivier salad with fresh cucumber and sausage in a beautiful salad bowl and garnish with sprigs of herbs.

Recipe 5. Olivier salad with fresh cucumber, sausage and apple

freshly ground black pepper;

50 ml natural yoghurt;

200 g boiled sausage;

200 g fresh cucumbers;

80 g green canned peas;

1. Remove the film from the boiled sausage. Cut it into thin circles, then into thin strips and crumble into cubes.

2. Wash carrots and potatoes with a brush under running water. Place in a cauldron, add drinking water and cook for half an hour. As soon as the fork fits freely into the vegetable, drain the broth and cool the contents of the cauldron completely. Peel the vegetables and chop into small cubes.

3. Wash the apple. Whether to peel it or not is up to you to decide. Cut and remove core. Wash the cucumbers and wipe with a napkin. Grind the apple and cucumbers in the same way as boiled vegetables.

4. Boil the eggs for ten minutes. Then drain the hot water and place the container with the eggs under running cold water. Peel and chop into cubes.

5. Open the can of canned peas and drain the marinade. Place all crushed products in a deep bowl. Add green peas here too. Season with salt and freshly ground pepper. Add mayonnaise and natural yogurt. Mix carefully. Serve Olivier salad in a beautiful salad bowl.

Recipe 6. Olivier salad with fresh cucumbers, sausage and quail eggs

five fresh cucumbers;

400 g smoked sausage;

50 quail eggs;

two cans of canned green peas;

1. Wash the potatoes under running water with a brush. Place it in a cauldron and boil for half an hour. Then cool completely, remove the thin peel and chop finely.

2. Rinse the cucumbers, wipe them and chop them into small cubes.

3. Boil the eggs for eight minutes, drain the hot water and place them under cold running water. Clean and chop using an egg slicer.

4. Peel the onion and chop it as finely as possible.

5. Remove the film from the smoked sausage and cut it into thin, short strips.

6. Open the can of peas and drain the liquid. Pour the contents into a deep salad bowl. We also send the rest of the ingredients here. Season with black pepper and salt. Add mayonnaise and mix gently.

To make the salad tasty, chop the vegetables and sausage into small pieces.

Scald chopped onions with boiling water to get rid of the harsh taste.

Mix the salad in a large bowl, do it from the bottom up, so as not to crush the chopped vegetables and green peas.

It is advisable to add salt after the salad has been dressed.

If the cucumbers are not young, it is better to peel them, so the salad will turn out more tender.

Well, who doesn’t love Olivier - so familiar, so familiar, so festive? Surely in your family you can certainly see it on the table when relatives and friends come to visit. And on weekdays, you can pamper your family (and yourself, your beloved) with this hearty and tasty salad.

But so that you don’t get tired of Olivier’s classic taste, you can sometimes make some changes to its recipe. For example, sometimes I want to cook Olivier salad with fresh cucumber. In this interpretation, it is especially good in spring and summer, when you want some incredible juiciness, brightness, and lightness.

The recipe for Olivier salad with fresh cucumber is as simple and accessible as the one prepared with, don’t worry that there are some pitfalls awaiting you here. But if you still have any doubts, then I will be happy to tell you and show you how to prepare Olivier salad with fresh cucumber. Shall we go to the kitchen?

Ingredients:

4 medium potatoes;
1 small carrot;
2 eggs;
100 g boiled sausage;
2 small fresh cucumbers;
several green onions;
2-3 tbsp. mayonnaise;
Salt, black pepper.

How to prepare Olivier salad with fresh cucumber:

Let's start with the most time-consuming ones - potatoes and carrots. We need to boil them “in their skins” until cooked, and then cool and peel them. This is not very difficult, but compared to processing other ingredients, it takes quite a long time. We cut both potatoes and carrots into small cubes, as you usually cut the ingredients for Olivier.

We still need to boil the chicken eggs - hard-boiled. When the eggs have cooled, peel the shells and cut them into cubes, just like potatoes and carrots. We also cut the boiled sausage into cubes, focusing on the size of the potatoes, carrots and eggs.

Now our main character - a fresh cucumber - comes onto the stage. We also have to cut it into cubes, but unlike the previous ingredients, this will be much more pleasant to do. Do you know why? Yes, because a fresh cucumber smells so great when cut - it seems that spring just bursts into the kitchen and makes everything around look completely different: bright, festive, light!

Another of the main components of the classic Olivier is onions. But I usually just can’t raise my hand to put an ordinary onion cucumber in a salad with fresh cucumber. So I use green onions in this recipe: like a cucumber, they will add green colors to our dish.

Combine all the chopped ingredients and add mayonnaise. This salad involves a fairly large amount of mayonnaise, and I completely agree with this - it seems tastier to me.

Mix the salad well. We admire the result and be sure to try it: often Olivier with fresh cucumber and sausage should be added with salt and pepper.

According to the Olivier recipe with fresh cucumber, we traditionally cook everything that should be cooked. More precisely, these are potatoes, carrots, chicken and eggs.

For starters, chicken. The breast does not require long heat treatment. The cooking time for the breast depends on its size. I have three small pieces of fillet. You can simply boil it in water with salt and pepper, or you can add a little celery, bay leaf, and allspice. Cooked for 15 minutes. Cool and cut into cubes.

Wash the potatoes and carrots, add water and cook until a fork or knife easily fits into the vegetables. Twenty to thirty minutes.
Drain the water and cool the vegetables. Don't cut the warm potatoes - they will look more like porridge than cubes.
Peel the vegetables and cut into cubes, preferably small ones.

Apples need to be taken from hard, sweet and sour varieties. In Antonovka style. Whether or not to cut off the skin is up to you. Personally, I cut it for greater tenderness.
Rinse the cucumbers.
We cut both the apple and the cucumbers into the same cube, the same size as our potatoes and carrots.

I take medium-sized eggs, weighing about 60 grams. Boil them too until hard-boiled, this takes 8-10 minutes. Next, place the eggs in a large amount of cold water and let them sit there for a couple of minutes. After this procedure, calmly clean them. Again, cut into the same cube.

Place 4 tablespoons of canned peas from the jar (drain the water). If you love these same peas, feel free to add a couple more spoons.

All that remains is to connect and fill everything up.
Traditionally, mayonnaise is added to this salad. I mix it halfway with plain natural yogurt, which makes the mayonnaise version lighter. Instead of yogurt, you can use low-fat sour cream. There won’t be any significant difference, and the salad will be lighter in calories.

Place all the chopped ingredients in a bowl, including the peas, and season with salt and pepper, mayonnaise and yogurt. Stir and taste. Adjust the taste of the salad by adding salt and pepper.

If you are not going to eat the whole Olivier with fresh cucumber at once, then season only as much as you need, and put the rest in the refrigerator undressed.

Step-by-step recipes for preparing Olivier with fresh cucumber - the taste of summer at any time of the year

2018-12-06 Ekaterina Lyfar

Grade
recipe

2660

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

11 gr.

Carbohydrates

6 gr.

140 kcal.

Option 1: Classic Olivier recipe with fresh cucumber

Anyone can prepare Olivier salad, probably absolutely everyone knows the recipe for this salad, therefore, Olivier is a favorite salad in many families, which is served not only on the everyday table, but often the salad is a guest of the festive table.

Today we will deviate a little from the traditional recipe, replace the pickles with fresh cucumbers, due to this, the salad will become more aromatic and bright. You can serve the salad in portions, in one beautiful salad bowl. It is also not necessary to use mayonnaise for dressing; you can use a lighter option - sour cream. Well, I propose to move from words to action.

Ingredients:

Fresh cucumbers - 2 pcs.
Carrots - 1 pc.
Potatoes - 2 pcs.
Chicken eggs - 2 pcs.
Boiled sausage - 300 g
Canned peas - 4-5 tbsp.
Mayonnaise - 1 tbsp.
Salt, pepper - to taste.

Cooking process

Prepare all the necessary ingredients according to the list. Boil the potatoes in advance until fully cooked. Peel the cooled potatoes, then cut them into small cubes.

Boil chicken eggs in lightly salted water - cook for no more than 10 minutes. Cool the eggs in cool water, then peel and cut into small cubes.

Place eggs and potatoes in a small salad bowl. Wash and dry fresh cucumbers, cut the cucumbers into small cubes and place in a bowl with the ingredients.

Boil the carrots in advance until tender. Peel the carrots, then cut them into small cubes. Add carrots to salad. Some people don’t like carrots in Olivier, but if you are one of those people, you don’t have to add carrots.

Cut the sausage into small cubes, choose the most delicious dumpling. Add sausage to salad.

At the end of cooking, add canned peas to the salad.

Add a portion of mayonnaise to the salad, sprinkle with salt and pepper, mix well. The salad can be served immediately.

Enjoy your meal!

Option 2: Quick Olivier recipe with fresh cucumber

Most of the time while preparing Olivier is spent on cooking vegetables. In this recipe, they need to be cleaned and cut in advance, and only then immersed in water. If you follow the instructions, cooking will take no more than half an hour. You can add any sausage or leftover cooked meat to the salad.

Ingredients:

Four potatoes;
Two carrots;
Peas - 150 g;
Fresh cucumbers - 200 g;
Sausage or meat - 300 g;
Granulated sugar and vinegar - 5 g each;
Mayonnaise - 200 g.

How to quickly prepare Olivier with fresh cucumber

Potatoes and carrots need to be peeled in advance. Cut them into large cubes.

Cover the potatoes with cold water and set aside. Place the carrot pieces in another container and also fill with water. Add a pinch of sugar and put on fire.

When the carrots boil, boil them for three minutes. Then add the potatoes to the pan and boil for another three minutes. Pour some vinegar into the water to prevent the vegetables from overcooking.

Place the potatoes and carrots in a colander. Cut the cucumbers into cubes and combine all the vegetables in one container. Add peas there too.

Finely chop the sausage or boiled meat and add to the rest of the ingredients. Season the salad with mayonnaise immediately before serving.

Of course, this recipe differs from the original, but it will come in handy if guests unexpectedly arrive. If you have time before they arrive, you can add pickles and onions to the salad.

Option 3: Lenten Olivier salad with fresh cucumber for vegetarians

This recipe is meat-free, dairy-free and egg-free. That is why this version of Olivier can be prepared during Lent; vegetarians and vegans will appreciate it. So that the salad does not taste too different from the original, you need to add pickled mushrooms to it. They perfectly replace meat components and satiate for a long time due to their high protein content.

Ingredients:

Potatoes - 300 g;
Two carrots;
Peas - a jar;
Fresh cucumbers - 3 pcs.;
Marinated champignons - 200 g;
Small onion;
Lenten mayonnaise;
Fresh greens.

Step by step recipe

First you need to boil the potatoes and carrots. It is not necessary to remove the peel; you can peel the vegetables later.

Wash the cucumbers and trim off excess if necessary.

Drain the mushrooms and peas. Cut the champignons in half if they are large. Small mushrooms can be added whole to the salad.

Chop the onion very finely. You can pre-marinate it in vinegar or scald it with boiling water for a milder taste. If you don't like onions, you can omit them altogether or use the green stems.

Cut potatoes, carrots and cucumbers into cubes. All pieces should be approximately the same size, then the taste will be as close as possible to the original Olivier.

Collect all the ingredients in one bowl, season with lean mayonnaise. Add a little salt and pepper if necessary.

Before serving, you can decorate the Olivier with parsley sprigs and lettuce leaves.

Option 4: Olivier with fresh and pickled cucumbers

This recipe combines fresh and pickled cucumbers very well. Boiled beef is used instead of sausage. Thanks to this, the salad becomes less high-calorie and harmful. To add some spice to the dish, add a little mustard to the dressing.

Ingredients:

Beef - 500 g;
Potatoes - 400 g;
Five eggs;
Fresh cucumbers - 3 pcs.;
Pickled cucumbers - 3 pcs.;
Can of peas;
One carrot;
Green onions - a bunch;
Small onion;
Sour cream - 200 g;
Mustard;
Salt, pepper, bay leaf.

How to cook

Rinse the beef, trim off excess fat and veins. Cover the meat with cold water. Add the onion, pepper and bay leaf to the pan. Cook until done.

Peel the potatoes and carrots. Boil them in salted water, cool.

Boil the eggs hard. Soak them in cold water for 10 minutes, then peel them and cut them into cubes.

Cut the meat and all the vegetables and combine them in one container. Add eggs, peas and chopped herbs there.

Mix sour cream with pepper, salt and a teaspoon of mustard. Season Olivier with the resulting mixture.

Fresh and pickled cucumbers do not have to be taken in equal proportions. In summer you can prepare a juicy salad with fresh vegetables, and in winter add more sour-salted cucumbers.

Option 5: Olivier with fresh cucumber and chicken breast

This variation uses aromatic boiled breast instead of sausage. It adds a new taste to Olivier and goes well with fresh cucumbers. Try making healthy homemade mayonnaise, it will make the salad much tastier.

Ingredients:

Potatoes - 4 pcs.;
Carrots - 3 pcs.;
Five eggs;
Chicken breast;
A bunch of green onions;
Fresh cucumbers - 5 pcs.;
Vegetable oil - 150 ml;
Mustard - 10 g;
Lemon juice - 10 g;
Salt and pepper.

Step by step recipe

Separate the fillet from the breast and boil it until tender in salted water. Do not rush to remove the meat from the broth; let it cool for 20-25 minutes.

In another pan, cook carrots and potatoes. Cool in cold water.

Boil the eggs. Let them simmer for 10 minutes, then cover them with cold water. After a few minutes you can start cleaning.

Peel the vegetables and cut them into small cubes. To prevent potatoes from sticking to the knife, periodically lubricate the blade with vegetable oil.

Peel the cucumbers if they are too hard. Chop them and add to the potatoes and carrots.

Cut the eggs and meat and put them in the salad. Add finely chopped onion there.

You need to dress the salad 5-10 minutes before guests arrive. Prepare homemade mayonnaise in advance by beating the yolk of one raw egg, vegetable oil, mustard and lemon juice in a blender. Add salt and pepper to taste to the resulting mixture, mix thoroughly again. If you do not eat eggs raw, you can use boiled yolk.

Instead of boiled breast, you can add smoked chicken parts to the salad. This dish is not recommended for children, but it is perfect for a feast.

Option 6: Original Olivier recipe with fresh cucumber

The original Olivier recipe used hazel grouse, crayfish necks, capers and olives. All these ingredients were difficult to obtain in the USSR, so residents of Russian-speaking countries are accustomed to preparing salad differently. Instead of several types of meat, they add sausage, and replace sour olives with pickles. To make the dish less greasy, mayonnaise in the dressing is mixed with sour cream.

Ingredients:

Mayonnaise - 150 g;
Sour cream - 150 g;
Boiled sausage - 300 g;
Potatoes - 400 g;
Fresh cucumbers - 5 pcs.;
Eggs - 6 pcs.;
Carrots - 1 pc.;
Canned peas - 150 g;
Greenery;
Salt and pepper.

Step-by-step recipe for Olivier with fresh cucumber

Peel the potatoes and carrots before cooking; you can instead rinse them thoroughly with a brush. Then put the vegetables in one pan, fill completely with cold water. They will be ready 20 minutes after boiling.

Boil eggs in another saucepan. It is not necessary to boil them for 7-10 minutes. All you have to do is let them simmer for 90 seconds, then turn off the heat, cover tightly and leave for 15 minutes. After this period, drain the hot water and replace it with cold water. In this case, the shell will not crack, and the eggs will be easy to clean.

If necessary, peel the cucumbers and cut them into cubes. Remember that all components of Olivier should be approximately the same in size.

Cool the boiled vegetables and eggs, peel them and cut them into cubes.

Cut the sausage. Mix all crushed ingredients in one container.

Add peas and finely chopped herbs to the pan. Season with a mixture of sour cream and mayonnaise. If necessary, add salt and pepper.
To make the recipe closer to the original, invented by a French chef, you can add olives and capers.

The most important holiday for many in our country is approaching - New Year. The smells of tangerines and a live Christmas tree, the twinkling lights of garlands, the pops of champagne and traditional Russian New Year's treats - and Olivier salad. Despite the absence of a shortage of food, and moreover, a large selection of delicacies that make our eyes wide open, many of us remain faithful to tradition or habit and prepare them for the New Year's table. Unless they take some liberties and deviate from the classic recipe. By the way, what is he like? Let's look at the history of salad. What this dish was and is like in the 19th, 20th and 21st centuries. The material turned out to be large, so if you are here for a specific purpose, just select the content item that you need to quickly navigate. But if you have time and desire, read everything, look at the photos. Something might be useful or interesting.

Century XIX. What was he like

Real Olivier salad - French recipe

I think everyone knows the origin of the name: from the surname of the chef - owner of the French restaurant "Hermitage" in Moscow - Lucien Olivier. I assume that everyone has heard something about crayfish necks and hazel grouse. But not everyone knows the full ancient composition of the ingredients of this recipe. Here it is (source: Wikipedia):

* lanspik is a clear broth made from veal's head with vegetables, which is boiled, cooled, hardened and the result is jellied meat without meat, it is cut into cubes and added to the salad;

** blankets – bars;

*** Kabul soy is not a variety of soybean, but a spicy Afghani sauce.

Agree, the original original recipe has nothing in common with what we are used to seeing on our table! Therefore, we move 100 years forward, further from the hazel grouse and closer to our reality.

Century XX. What did you become

Olivier classic - step-by-step recipe with Soviet-era photos

It always seemed to me that everyone without exception knew him by heart. But statistics are a stubborn thing and show that this recipe is also the subject of a search on the Internet. So we look step by step.

What do you need

potatoes – 1 (120g);
carrots – 1 (100g);
onion – 1 head (70g);
sausage – 200g;
egg – 1;
pickled cucumber – 1 (80g);
canned peas – 200g;
salt and ground black pepper - to taste;
mayonnaise – 3 tbsp.

How to cook

First, a little about the ingredients that are included in the composition. The quantity I indicated in the list is enough for a decent-sized salad bowl, for about 4-6 servings. If you need to prepare a “basin” for a large company, simply increase the quantity in the proportion you need.

Now answers to some questions:

How long to cook potatoes and carrots?

Place in a saucepan and fill with cold water so that the water completely covers and the level is about 3 centimeters higher. Place on the fire, cover with a lid and wait for it to boil. As soon as the water boils, reduce the heat to moderate and open the lid slightly. How long to cook depends on the size of the vegetables, the amount of water and the heating level. Just don’t forget about them so that the vegetables don’t fry; check them periodically with a knife - pierce them with the tip. You will feel when they become soft. Carrots are usually ready faster than potatoes.

How and how long to boil eggs?

Eggs should be boiled separately from vegetables. It is important to cook them correctly so that the yolk does not acquire an unpleasant bluish tint. To do this, put the egg in cold water, which should cover it completely, add a pinch of salt. Salt will help if the egg decides to burst. The white will coagulate in salt water and will not leak out of the shell. Place on the stove and wait for it to boil. After boiling, set for 1 minute, turn off the heat, cover with a lid and leave in hot water for 10 minutes. Then drain and pour in cold water to cool.

Do you need a bow?

I think it's necessary. To soften the taste, you can pour boiling water over it after cutting. The bitterness and smell will become less pungent.

What can you replace mayonnaise with?

If for some reason you do not accept this dressing at all, then only sour cream can be substituted with a reservation. But instead of store-bought, you can make homemade, which is easy to prepare with your own hands at home. It's really simple. .

Now all the products are ready and you can start slicing.

Salad ready! All that remains is to decorate it beautifully and serve it to the table. I will show examples of simple New Year's decorations for him below. For serving, you can use culinary forms - square, round. Just put it on a flat dish, transfer it to the salad form, lightly compact it with a spoon, and then carefully remove it.

Century XXI. What will he be like?

Olivier salad - recipes with photos, very tasty modern interpretations of the classics. In our age, we don’t cook it with anything! Below you will see the main variations on the theme of the most popular dish in Russia.

With sausage and fresh cucumber

What is included:

eggs – 3;
fresh cucumber – 1;
potatoes - 1 tuber;
sausage – 150g;
peas - 3 tbsp;
mayonnaise – 2 tbsp;
salt - to taste.

With chicken and apple

Ingredients:

apple – 1;
boiled chicken - 1 leg;
potatoes – 1;
eggs – 2;
peas - 2 tbsp;
mayonnaise – 2 tbsp.

Recipe with meat

You may have heard the name “Winter” salad. Olivier differs from Winter in just one ingredient - meat. It is usually prepared with beef.

Ingredients:

beef – 80g;
eggs – 2 pcs;
pickled cucumber – 1 piece;
peas – 2-3 tbsp;
potatoes - 1 (I used half, because the tuber was large);
mayonnaise.

Nowadays, Olivier is often prepared even with seafood:

with shrimps;
with red fish: salmon, trout.

An interesting and more refined substitute for meat, and especially sausage, is boiled beef tongue.

Both seafood and tongue salads are best prepared with fresh cucumber, and the remaining ingredients can be left unchanged.

How long can Olivier be stored in the refrigerator?

It is best to store the dish without mayonnaise. When refilled, it can be stored for no more than 1 day. Shelf life without refilling is up to 3 days.

It cannot be frozen. Those. Of course, you can freeze it, but you can’t eat it after defrosting. Yes, you yourself will not do this. Potatoes and carrots will become like cotton wool, cucumbers and peas will run... Unsightly, unappetizing and may be harmful. Why spoil the delicious impression left by a good dish!

How to decorate a salad

Carving vegetables and fruits is, of course, entertaining, but it is more of a hobby and an art. Always busy housewives need to decorate in a way that is beautiful, original and simple. Therefore, I offer several decorations to choose from.

Snowman made from egg