Olivier salad is one of the most famous Russian appetizers. The original recipe for this dish was invented at the end of the 19th century, and since then has been repeatedly modified. There are several recipes for modern "Olivier", some of which are close to the original, while others have moved away from it, but retain the specific taste of this salad.
Olivier salad with ham
This version of the salad recipe is popular not only in Russia, but also in France, where it is perceived as a traditional Russian dish.
You will need:
- 6 medium potatoes;
- 3 eggs;
- 150 g of canned peas;
- 1 fresh cucumber of medium size;
- 250 g fat-free ham;
- 5-6 small pickles;
- a bunch of dill;
- 2 tbsp. mayonnaise;
- 1 tbsp. sour cream;
- 1 tbsp. cucumber pickle;
- salt and freshly ground black pepper.
It is best to choose pork ham rather than poultry. The so-called Parisian ham is ideal, but you will need to cut off the fat from it.
Wash the potatoes and boil them in salted boiling water for 20 minutes. Boil the hard-boiled eggs separately. Peel them with potatoes and cool to room temperature. Cut food into small cubes and place in a salad bowl. Peel and chop fresh and pickled cucumbers. Cut the ham into thin strips. Drain the green peas and place them with the rest of the ingredients. Chop the dill and add to the salad bowl.
Prepare the sauce. To do this, mix mayonnaise, sour cream and 1 tbsp. brine, salt and pepper a little. Season the salad with the mixture, cover and refrigerate for 3 hours. Serve with fresh white bread.
Olivier with garlic sauce
This version of the salad is unusual primarily in the composition of the sauce. It may appeal to Olivier lovers who want to add variety to the traditional menu.
You will need:
- 300 g of beef;
- 10 large shrimps;
- 4 potatoes;
- 4 eggs;
- 100 g of canned green peas;
- 100 g of pickled cucumbers;
- 2-3 cloves of garlic;
- 1/2 tbsp. vegetable oil;
- 1 tsp dijon mustard;
- a quarter of a small red onion;
- a bunch of parsley;
- salt and freshly ground black pepper.
If after cooking the salad you still have sauce, keep it in the refrigerator for no more than 2-3 days.
Boil the beef in salted water. Also, if desired, it can be baked on a baking sheet. Cut the finished meat into cubes across the grain. Boil and chop the potatoes and 3 eggs. Peel and chop pickled cucumbers. Mix these ingredients in a bowl by adding green peas.
Make a hot sauce. Peel and chop the red onion very finely, then scald with boiling water to remove excess spiciness. Crush the peeled garlic, wash and chop the parsley finely. In the remaining egg, separate the white from the yolk. Mash the yolk with mustard, salt and pepper. Gradually add vegetable oil to these ingredients, stirring, to form a single creamy mass. Pour herbs, onions and garlic into ready-made mayonnaise. Season salad with this sauce and refrigerate. Boil the shrimp separately, peel and decorate the dish with them.
