I do not argue! Then I’ll just call this salad Vegetable or Potato based on the amount of the larger ingredient by weight - based on Olivier salad. This time I wanted to add green peas more than other ingredients. The result was a pea salad...

I will now explain why I make this salad this way and not otherwise. These are my personal beliefs..

My gastronomic thoughts
and about my salad based on Olivier

And since my dressing includes sour cream, I wouldn’t want to have meat in the same salad.

I excluded sausages, sausages and smoked products from my diet a long time ago. For me, it’s better to just eat a piece of good meat.

2. I don’t keep kashrut in the full sense of the word; there are a lot of problems that are not entirely suitable for my lifestyle.

I chose the following for myself - I don’t eat pork, seafood except fish that have scales, and I don’t mix dairy with meat. My diet includes beef, lamb, chicken, turkey (or other poultry), fish, and vegetables. Reduced fruits and sweets to a minimum.

I like to season my Olivier with a mixture of sour cream and whole milk yogurt. But sometimes I make this dressing with the addition of mayonnaise.

I liked Katerina’s (paprika_andlife) thoughts about mayonnaise and I completely agree with her. Still, preparing this product at home with raw eggs seems a little risky to me. Store-bought mayonnaise is more reliable; they constantly monitor product quality in production; they have certain standards, protocols, special regulations, equipped microbiological laboratories, etc. It is simply impossible to conduct such tests at home.

Main ingredients:

• potatoes 6 pcs.


• carrots 4 pcs.


• green peas 300 g


• eggs 6-7 pcs.


• pickled ( pickled) cucumbers 5-9 pcs.


• dill, parsley


• salt, black pepper


• mayonnaise, sour cream for dressing

It tastes best when I bake it unpeeled. potatoes and carrots in foil. Sometimes I cook them in their jackets. It is better to peel vegetables when they have completely cooled, I think that this way the taste qualities are better preserved and maybe something else....
Some will say that foil is harmful. My opinion about the foil: a thin and very strong film of aluminum oxide Al 2 O 3 is formed on its surface. It can be dissolved by a strong acid or alkali. But we don’t eat these substances and don’t wrap them in foil...

Green pea I always take fresh frozen. I cook according to the instructions on the package. In my opinion, the peas from the can were tortured; there was nothing alive left in them. If you use it, you should at least wash it in running water to remove preservatives.

Eggs I boil it hard.

Cucumbers I take store-bought salted or pickled ones in a jar - it’s hopeless :(

Greenery I chop it finely.

Onion . I add freshly chopped one to the portion we are going to eat now. I don't like the smell of "yesterday's" onions in dishes. Some people advise scalding the onion with boiling water or rinsing it. It seems to me that beneficial phytoncides are lost in processed onions.

How do I make a salad

Now they will throw slippers at me, I know for sure :)
Once, many years ago, I had very little time to prepare this salad; I had absolutely no time to bother with cutting. And, at my own peril and risk, I grated all those ingredients that I usually cut into small cubes on a coarse grater (it has slightly larger holes than a regular grater). Very quickly I chopped everything - potatoes, carrots, cucumbers and eggs. No one noticed the setup :))) And I liked this technique. I've been making this salad this way ever since. We call it “Olivier,” but this is only to make it clear what exactly we are talking about.

Year of creation -1860, it was invented and named after the author, Frenchman Lucien Olivier, owner of the Moscow restaurant "Hermitage". The cook kept the recipe secret until the end of his life, and it was only possible to recreate the recipe in 1904. (Wikipedia)

Meanwhile, Olivier’s classic recipe is strikingly different from the modern brainchild, which only inherited the name. Abroad it is called “Russian”, and in Russia – “Myasnoy”, “Winter”, “Stolichny”.

In Soviet times, salad recipes were changed several times, some ingredients were replaced by others, cheaper and more accessible. Cooking recipes also changed, differing in composition and proportions of ingredients.

According to GOST, Olivier is a meat salad. And new cooking options allow a dish of lightly salted red fish, chicken, beef, sausage, or apple. The dietary version is prepared without mayonnaise and potatoes, and the vegetarian version is prepared without meat and sausage.

And yet, the popularity of the salad is so great that Mikhail Shufutinsky dedicated the wonderful song “Beautiful Olivier” to it.

Today we’ll look at classic recipes using a variety of ingredients and cooking methods.

Classic recipe for “Winter” salad with sausage and pickles

The other day my granddaughter came running from school. She was given a salad recipe in English. With translation into Russian, we got it - classic Olivier with sausage. Now we will prepare this simple salad

We use the most accessible and simple ingredients:

• boiled potatoes - 100 g
• boiled sausage “Doctorskaya” - 80 g
• boiled eggs - 2 pcs.
• pickled cucumbers - 100 g
• boiled carrots - 100 g
• green peas - 100 g
• green onions - 2 tbsp. l.
• mayonnaise - 2 tbsp. l.
• salt - to taste
• greenery

Preparation:

1. Wash the carrots and potatoes and cook them in their uniforms. The taste of the final dish will depend on how correctly we cook these ingredients.
2. Place the eggs in a saucepan with cold water, after boiling, cook for 3-5 minutes, hard-boil. Cool in cold water.
3. We choose boiled “Doctor’s” sausage without lard.
4. Next is the traditional cutting of vegetables - into small cubes, the size of green peas. Chop everything except the peas.
5. Stir, season with mayonnaise and decorate with herbs.

This is an economical option, simple and tasty.

If you have prepared the salad in advance, it is better not to season it with mayonnaise immediately, but do it immediately before serving.

“Stolichny” salad - recipe with chicken and fresh cucumber

This recipe makes a very tasty and tender Olivier. Traditionally, chicken breast is used for it. Its neutral taste goes well with fresh cucumber. Plus, it is not fatty, which allows you to keep dishes low in calories. And the added pickled capers and celery root enrich and make the taste piquant and rich.

Usually, to prepare a salad, carrots and potatoes are first boiled whole in their skins, and then peeled and cut into cubes. With this method of cooking, vegetables will develop a specific taste; cutting them is not very convenient, they either stick to the knife and hands, or stick together when stirred.

I suggest doing the opposite. First, peel and cut the vegetables into cubes, and then boil. You get what you need very quickly!

We clean the juicy sweet carrots, cut them into small cubes and immediately place them in a saucepan with boiling salted water.

We also chop the potatoes, celery root and follow the carrots. Celery adds a thick, savory flavor to vegetables.

Cook over medium heat until tender, about 5-8 minutes.

While the vegetables are boiling, let's start with the chicken. Chicken breast is best. Place it in a hot frying pan with a little olive oil. Top with a little salt and ground black pepper. Fry on both sides for 5 minutes.

While everything is cooking on the stove, let's continue slicing the food. Next in line is the bow. Salad onions are the best choice here; they are less bitter and have a piquant, sweet taste. Cut it into small cubes and place in a deep bowl.

Finely chop fresh green cucumber and add to the onion.

Also cut the cooled chicken breast into small cubes and place in a bowl.

Using a slotted spoon, transfer the prepared vegetables to a separate bowl and cool.

Add ready-made pickled capers. They have an spicy taste, similar to pickled cucumbers and mustard leaves. Capers will add a spicy note and provide a rich flavor.

Combine all ingredients in one bowl, add ground black pepper and salt to taste. Let's try, now is the time to bring the dish to the perfect taste.

Salad dressed with mayonnaise does not last long

We season with high-quality, thick and rich mayonnaise, with a fat content of at least 67%. Mix everything carefully.

The calorie content of the finished salad prepared according to different recipes can vary quite significantly. From 100 to 270 kcal for every 100 g

Place quail eggs in cold water, quickly bring to a boil and cook for 2-3 minutes depending on size. Don't overcook the eggs! Then immediately fill it with cold water, let it cool and clean it. We won’t chop them into the salad; they will serve as decoration.

We transfer it into a deep salad bowl in a heap, garnish with dill and halves of quail eggs.

Olivier is ready and takes pride of place on the festive table. Bon appetit and have a nice holiday!

Delicious Olivier salad with crab meat

Salad for the New Year is an integral attribute of the New Year's celebration. We associate New Year with a fairy tale, gifts under the tree and, of course, delicious food. This delicious dish with beef tongue, crab meat, shrimp and red caviar will decorate the holiday table.

Ingredients:

• boiled potatoes
• boiled carrots
• cold cuts: beef, chicken breast, beef tongue
• shrimps
• crab meat
• pickled cucumbers (gherkins)
• fresh cucumber
• capers
• boiled eggs

for refueling:

• mayonnaise - 2 tbsp. l.
• Dijon mustard - 1 tbsp. l.

In order not to disturb the proportions of the products, and not to calculate grams and quantities, we take the same amount of all ingredients (100 grams each)

Traditionally, we cut all the ingredients into small cubes. We start with fresh cucumber. It will give the dish a unique fresh smell.

Wash the veal tongue thoroughly, place it in cold water, bring to a boil and cook for 2-3 hours over low heat. At the end of cooking, add a little salt.

Then transfer the tongue from the broth into a bowl of cold water for 1 minute and remove the skin. Cool, cut into small cubes and place in a bowl, following the cucumber.

Chop beef and chicken breast. Beef has a rich meaty taste, and chicken gives the dish softness and tenderness.

Cut the boiled potatoes and send them after the carrots.

Shrimp has now gained great popularity among consumers. They are included in many salads. First cut the tender shrimp in half lengthwise and then into cubes.

Gherkins will add a spicy taste. And also the smell of currants and grapes, bay leaves and garlic.

We collect all the ingredients in a deep bowl. Add delicious and juicy crab meat.

A beautifully cut salad will reveal the taste of each ingredient, and the dish itself will look more appetizing and attractive.

Add canned pickled capers. Top with Dijon mustard and premium mayonnaise. Mix everything and start decorating.

As a dressing, you can use sour cream 50x50 with mayonnaise or natural yogurt. Use mustard and ground black pepper as flavor enhancers.

Place a cooking ring on the bottom of a flat plate and fill it with salad, compacting it slightly.

Remove the form and get a portion of a magnificent, mouth-watering salad.

The final touch is to decorate the top with a delicacy, granular red caviar.

Can also be served in small portioned plates. Champagne in a bucket with ice and Cognac for cold fish appetizers would also be appropriate for the festive table.

Recipe "Olivier" with sausage in pita bread

Do you want to surprise your guests? Prepare an original recipe for salad with sausage in pita bread with smooth cheese. And all you need is an unusual presentation, in a new way in pita bread, in tartlets or balls in walnuts.

An old recipe for Olivier salad from 1904

Preparing a salad according to this recipe is unlikely to become an ordinary dish at home, but on a holiday, especially on New Year's Eve, it can be your signature dish.

That's all for me. If my recipes helped you prepare a simple and tasty Olivier, I will be glad.

Greetings, friends!

I’ll tell you today a funny story about Olivier.

Let me tell you right away that this recipe is from my mother-in-law. And my mother-in-law cooks great.

Mother in law and sausage

So, when I began to often visit my then potential mother-in-law, she often prepared this salad. She called him Olivier. And so I, then still a stupid fool in these matters, declared to her: “What would Olivier salad be without sausage??” And she told me: “This is the first time I’ve heard about sausage, we’ve always made it without.” “No,” I say. - “The real Soviet Olivier of our youth must certainly come with sausage.” An aunt passing by, my former compatriot who had seen the world, nodded approvingly: “With sausage, of course.”

After that, my conscientious mother-in-law began to conscientiously trim the sausage in the Olivier salad. And then I realized the horror of what was happening! I realized that I would never eat that awesome mother-in-law’s salad without sausage. And after I became a vegetarian (read about it), the dream of ever trying Olivier again began to fade before my eyes. But I didn’t give up and decided to go ahead.

After much persuasion and my assurances that it was much tastier WITHOUT SAUSAGE, two salad options began to appear on the table: vegetarian Olivier with vegetables and classic Olivier with doctor’s sausage. But it soon became clear to a hedgehog that the sausage version was not going to work at all. Nobody ate it. The mother-in-law was immediately notified of this. So, after several months of tormenting the guests and my persuasion, the incomparable vegetarian Olivier again triumphed at our festive feast.

And as you probably already guessed, this recipe for vegetarian Olivier is wonderful not only because of the absence of sausage, but also because it is prepared without the addition of mayonnaise. And what’s most important is that it only becomes tastier.

Try it yourself and tell me later.

Grocery list:

• potatoes - 4 pcs. medium size
• eggs - 4 pcs.
• carrots - 2 pcs. medium size
• onion - 1 pc. medium size
• canned green peas - 1 can
• pickled cucumber - 2 pcs. (optional)
• dill to taste (optional)
• Greek yogurt or low-fat sour cream - 2-3 tbsp. heaped spoons
• cream, 33% - 150 ml.
• salt to taste

Preparation:

1. Wash and place potatoes, eggs and carrots in a pan. Fill with cold water to cover the vegetables and bring to a boil, add salt.
2. 15 minutes after boiling, remove the eggs and place them in cold water. Continue cooking the vegetables until soft (about another 15 minutes).
3. Cool the finished vegetables, peel and cut into small cubes. Cut eggs and onions into the same cubes. We put everything in one container. Add green peas after draining the water.
4. If desired, add diced pickled cucumber and finely chopped dill.
5. Season vegetarian Olivier with yogurt and cream, salt to taste. Mix everything very thoroughly.

Olivier becomes even tastier if it sits in the refrigerator for several hours.

I warn you right away: You can’t get enough of this salad; you always want more and more of it. That's why I always regret later that I didn't make a double portion. Keep this in mind!

With this I say goodbye.

Experiment and share your results in the comments ⇓ Your opinion is very important to me.

Olga Athenskaya was with you.

Good luck, love and patience.

This version of the Olivier salad has been floating around the Internet for quite some time, and I’ve been wanting to make it for just as long. This time I succeeded. I honestly want to say that I didn’t notice any difference, so I recommend it to everyone.

To prepare Olivier salad without meat and sausage, we will need the products according to the list. Vegetables should be washed under running water and dried with a paper towel.

Boil the potatoes, carrots and eggs until tender; check the readiness of the vegetables with a toothpick. Boil the eggs for 8 minutes, then place in cold water until completely cool.

Cut the champignons into thin slices and fry in a minimal amount of vegetable oil.

Cut potatoes, carrots, eggs and cucumbers into small cubes. If you like, you can add onions to taste.

Add fried mushrooms to the vegetables, salt and pepper the salad to taste.

Add lean mayonnaise to the chopped vegetables.

Mix the salad thoroughly, cover with cling film and let it brew for 10-15 minutes.

When serving, you can line the bottom of the dish in which you will serve Olivier with lettuce; it will be even tastier with it. Olivier salad without meat and sausage is ready. Have fun!