The original recipe for Olivier salad, invented by the Frenchman Lucien Olivier, the chef of the Moscow restaurant "Hermitage" back in the 19th century, was very different from the modern one. It contained a wide variety of ingredients, from veal, hazel grouse fillets, crayfish necks, porcini mushrooms to celery, olives, olives, cherries and pickled gooseberries. After the chef of another restaurant treated his visitors to Stolichny salad with a similar recipe, Olivier started looking for new ideas for his dish. But his secret went away with him, and people began to prepare a salad from the ingredients they remembered.
Classic Olivier salad recipe
The current version of Olivier, most likely, occurred during the Soviet era, when inaccessible and expensive products were replaced by those that could be bought. So green peas, carrots and sausage appeared in the salad. But it is this recipe that is the most popular today.
So, to make a Soviet-style Olivier salad, we need: 7 boiled potatoes, 5 carrots, 6 boiled eggs, 6 canned cucumbers, 300 grams of boiled sausage, a can of canned peas, 100 grams of sour cream and 200 grams of mayonnaise.
All ingredients are cut into small cubes, you can manually, you can use a combine, as an option - using an egg cutter. Then everything is mixed, salted, seasoned with sour cream-mayonnaise sauce.
The taste of this salad is familiar to almost everyone since childhood, but if you want to diversify the menu, taste something new, read the following recipes.
Olivier salad with champignons
This version of the salad is prepared from the following products: 4 boiled potatoes, 4 boiled eggs and 4 pickled cucumbers, as well as 1 boiled carrot, 1 onion, 1 jar of peas, fresh champignons in the amount of 200 grams and mayonnaise 150 g.
How to cook Olivier with mushrooms. Eggs, cucumbers, potatoes and carrots are diced as usual. Chop mushrooms and onions medium-sized, then fry until browning in vegetable oil. Add fried mushrooms to the rest of the chopped food, add canned peas and mayonnaise there, mix everything.
Alternatively, you can replace pickled cucumbers with pickled or pickled mushrooms in a classic Olivier salad.
Olivier salad with salmon
For this a little unusual salad, we will need: 200 g of fillet of slightly salted red fish (salmon, salmon or trout), 4 boiled potatoes, 5 boiled eggs, 2 cucumbers, certainly fresh, 1 or 2 boiled carrots, a jar of peas, 200 g of mayonnaise, a bunch of parsley and a few onion feathers.
How to cook Olivier with fish. Potatoes, cucumbers, carrots and fish fillets are traditionally diced. The yolks are separated from the proteins. The whites are also cut into cubes or in an egg cutter, and the yolks are grated. We dry the peas, chop the greens. Mayonnaise should be mixed with the yolks, the ingredients of the salad should be combined, seasoned with this sauce. Mix everything gently.
Olivier recipe with chicken and olives
For this salad, take half a can of canned peas, 100 g of pitted olives, 4 boiled eggs and potatoes, 1 canned and 1 fresh cucumber, 1 boiled carrot, boiled chicken breast and 100 g of mayonnaise, a bunch of greens.
How to cook Olivier with chicken. All products, as always, are cut into cubes. Chop the greens. The olives should be dried and cut into rings. The peas also need to be dried. We combine everything in one bowl, salt and pepper, season with mayonnaise and mix.
Olivier recipe with apples and beef
In order to prepare such a salad, boil 300 g of beef, 4 potatoes and 5 eggs, as well as 1 carrot. We also need 3 pickles, 1 apple and 1 onion. You can't do without 100 g of peas and 150 g of mayonnaise.
How to cook Olivier with apples. Meat, potatoes, carrots, cucumbers and eggs are cut into cubes. Chopped onions should be doused with boiling water. Dry the peas. Peel the apple, cut out the core, cut it into cubes too. We combine all the products prepared in this way, mix and season with mayonnaise.
In terms of popularity, Olivier is unlikely to ever concede its place in the ranking to other salads. But you can cook it according to different recipes, each time adding some new notes to its taste.
