Olivier salad recipes with photos: classic, vegetarian, antique, summer ...

Olivier is a favorite salad of people living in the vast expanses of the former Soviet Union, and an invariable attribute of any holiday table, especially New Year's. But the dish that we used to enjoy from childhood is not the Olivier salad, which glorified the name of the chef who invented it. If you want to know the taste of the classic Olivier prepared according to an old recipe, then we are happy to share it with you.

Original Olivier Salad Recipe

So, introducing ourselves as Lucien Olivier, take the meat of two boiled grouse and one boiled tongue. Cut it all into fairly small cubes.

Cut into thin strips 200 grams of well-washed and dried fresh salad.

Take the neck of 25 boiled crayfish (they can be replaced with 1 can of lobster) and 100 gr. black spawn caviar.

We prepare 100 grams of pickled capers, draining the liquid from them (capers belong to the prickly vegetable crop, in which flower buds are pickled).

Next, finely chop 200 gr. pickles (so called very small pickled cucumbers) and 2 medium fresh cucumbers.

Cook, clean and chop five eggs finely.

Then Olivier took soy kabul, and we replace it with a half can of soy, canned without tomato, salt the liquid, grate it in a paste and add some soy sauce to it.

Having prepared all the components in this way, mix them and season with mayonnaise. Our original old Olivier is ready. Before serving, cool it and put it in a beautiful dish, decorating with crayfish necks and greens on top.

Classic (Soviet) Olivier Salad Recipe

Boil until cooked about 300 gr. beef and, having cooled, finely chop into cubes.

350 gr wash my potatoes and boil them “in their uniforms” until cooked, then cool, peel and cut them into small cubes.

After boiling 4 eggs, finely chop them. To make it easier to peel boiled eggs, after removing them from boiling water, they should be quickly placed in cold water for several minutes.

Finely chop 100 gr. pickles.

From 1 can of green peas, drain the liquid.

Finely chop 150 gr. green onions.

All salad ingredients are prepared. Now we mix them in one dish, salt to taste, season with mayonnaise or sour cream (and you can take it in equal parts of both, it turns out very tasty), put it in a beautiful dish and serve it on the table. One tip: it often happens that salads are cut in advance and kept for several hours in the refrigerator. In this case, it is better to chop green onions and add to our olivier last, before dressing, then the taste of the salad will be much better.

Another caveat: many people prefer Olivier not with meat, but with sausage. In this case, you need to add to the salad instead of boiled beef cut into small boiled sausage ("Doctor", "Milk"), in an amount of 300 gr. We advise you not to save on sausage, as it largely affects the quality of the finished dish.

I would like to say a few words about the meat component of the salad, which is crucial in Olivier. Her choice primarily depends on the imagination of the cook. As we already said, it can be beef, boiled sausage of high quality, chicken, both boiled and smoked, lean pork, tongue.

We also bring to your attention a few Olivier salads, which can diversify your festive table and add originality to it, which will certainly be noted by your guests.

Vegetarian salad "Olivier"

I must say that today there are a lot of Olivier recipes, sometimes the most unexpected. For example, for those who follow a vegetarian diet, we offer such a recipe.

Steam 1 kg of potatoes and 0.5 kg of carrots, peel them and crumble into small cubes.

In the same way we grind pickled zucchini, taken from a 1-liter jar, and 2 fresh cucumbers.

We prepare the contents of 1 can of canned corn and 1 can of peas, draining the liquid from them.

Dice 300 gr. homemade cheese (you can slightly larger than vegetables), and 1 avocado.

We prepare salad dressing: mix 400 g sour cream with 1 tbsp. spoonful of mustard, add 2 tsp. salt, a third of tsp. allspice, a quarter tsp. white pepper and turmeric. We mix everything, dress the salad, salt to taste and transfer it to beautiful dishes, and decorate with greens on top.

Fans of unusual dishes are offered to prepare such Olivier salads.

Olivier salad with pineapples

Boil 1 chicken leg in salted water and, having cooled it and freed from the skin, finely chop.

Boil “in uniform” 100 gr. potatoes, peel and cut into small cubes.

Peel the pineapple and also finely chop.

We crumble half the white onion.

Then in one dish we mix all the ingredients, season with mayonnaise, salt to taste. Our salad is ready! You can decorate it with pieces of pineapple.

Salad Olivier with Salmon

For its preparation, cut into cubes 200 gr. salted salmon, 1 apple, 10 boiled quail eggs, 300 gr. potatoes, cooked "in uniform", 1 carrot.

Grind 1 onion (small) and several gherkins (to taste).

Now prepare the dressing: mix to taste the mayonnaise, mustard, lemon juice, white pepper, salt and sugar.

We mix all the ingredients of our salad in one container, season, gently mix and serve.

Of course, such a salad can be called "Olivier" with a stretch, because it is traditionally considered meat. But it seems that the main requirement for any dish is its good taste. Therefore - show imagination, experiment, and let your "Olivier" always succeed the most delicious!

The recipe for the traditional and beloved Olivier salad is most popular in the winter months. New Year, Christmas, February 23 - a huge number of our compatriots are still preparing Olivier salad for these holidays. But did you know that this salad has a summer option? And here's what Olivier salad recipe looks like if you cook it in the warm summer season.

Why does the name of the salad have the prefix "tender"? Firstly, in the recipe we used not salted, but salted cucumbers. Secondly, there are enough fresh cucumbers in the salad. Thirdly, instead of sausage we have a natural boiled chicken.

Regarding carrots - whoever loves, put more, not three, but five.

If desired, add finely chopped onions to the prepared salad (better take white). Add onions should be before serving salad to the table.