Classic Olivier salad with sausage - 7 recipes with step-by-step photos

Classic Olivier salad with sausage, fresh cucumber and peas + homemade mayonnaise recipe

Let's move from words to action and begin to create our culinary masterpiece. Even if you are a novice housewife and do not have enough experience, do not worry, such dishes are very easy to prepare. You just need to cut all the ingredients into small, equal-sized cubes, and then combine them with the dressing-sauce and mix everything.

One of the ingredients in this recipe is sausage. Of course, according to most chefs, it is not appropriate here. However, many housewives prefer to add boiled sausage to the Olivier salad, and in the traditional folk sense, such a dish is very tasty. If you make a choice in its favor, then buy milk, doctor's or tea. In rare cases, it is allowed to use a boiled product with a small amount of fat.

Ingredients for cooking:

boiled potatoes in their jackets – 3 pieces;
medium-sized boiled carrots – 1-2 pieces;
chicken eggs (hard-boiled) – 3 pieces;
Onion - 1/2 small onion;
boiled sausage – 150-250 grams;
fresh cucumber – 1 piece;
canned green peas – 1 jar;
ground pepper and salt - to taste;
green dill - optional;
mayonnaise – 100 grams.

Preparation:

Cut the carrots and potatoes into medium-sized cubes and place in a bowl.

Note to the owner! You shouldn’t cut it very large, but you shouldn’t chop it too small, so that we don’t end up with “porridge” instead of salad. It’s very good when all the ingredients in a dish are harmoniously combined, and not smeared into a single mass.

We also cut the sausage, fresh cucumber, eggs into medium cubes and add them to the rest of the products.

Advice to the hostess! Fresh cucumbers give quite a lot of juice. It is recommended to put them in the salad immediately before serving so that it does not become soggy. If you do not plan to serve the dish immediately, remove excess liquid from the cucumbers using a sieve.

Finely chop the onion and scald with boiling water to remove the bitterness. Add the prepared onions to the rest of the products.

Open a can of green peas and pour the contents into a strainer to remove excess liquid.

Add peas to the rest of the ingredients and a little more finely chopped green dill (optional).

Almost everything is ready. Now you first need to mix all the chopped ingredients together, add a little salt and season the salad with mayonnaise.

Advice to the hostess! The finished dish should be seasoned with sauce immediately before serving it. Because literally in a few hours, unnecessary moisture appears in a seasoned salad, and if it sits too long, the dish will not be as tasty.

If you want to get everything done on the holiday and have prepared food in advance, then transfer the chopped ingredients into a container and put it in the refrigerator for storage. And also keep the prepared dressing in the refrigerator, but in a different container.

Before serving, we dress the salad, decorate it beautifully and serve it on the festive table.

Olivier salad with sausage and eggplant

If you add eggplant to the classic Olivier salad, the appetizer will acquire a piquant and unusual taste. Purple vegetables will make the dish not only tasty and satisfying, but also healthy, as they contain a large amount of fiber, vitamins, organic acids and microelements. This salad, in small quantities, is suitable for overweight people and people with diabetes.

Ingredients:

Boiled sausage – 200 g.
Potatoes – 4 pcs.
Canned peas - 1 can.
Ripe eggplants – 2 pcs.
Onions – 1 pc.
Eggs – 3 pcs.
Mayonnaise – 200 g.
Ground red pepper – 1 pinch.
Dill - to taste.
Salt - to taste.

Cooking method:

Wash the eggplants, cut off the tails and chop their flesh so that it is medium in size. Transfer the cubes to a bowl, add spices and mix gently.
Steam the eggplant cubes. It is best to boil vegetables on a special thin mesh. Make sure that the eggplants do not become too soft.
Place the potatoes in water and put on fire. When the water boils, salt the potatoes and cook until they are cooked. Then cool the vegetable, peel and cut into strips or cubes.
Wash and peel the onion, dry it and chop it finely.
Boil the eggs hard, put them under cold water to cool, and pass them through a coarse grater.
Cut the sausage into small cubes.
Drain the liquid from the jar of peas and place them in a colander.
Place all the prepared ingredients in a separate deep bowl, salt and pepper to taste and season with mayonnaise.
Place Olivier in the refrigerator for 40 minutes.
After the time has passed, transfer the appetizer with eggplants to a salad bowl and garnish with fresh herbs.

Healthy Olivier salad is ready to serve! Eat for your health!

Homemade mayonnaise - a recipe for delicious mayonnaise with mustard and egg

Of course, the easiest way is to buy a packet of mayonnaise at the nearest supermarket and season your salad with it. But will this be the right decision? After all, the store-bought product contains quite a lot of harmful additives. Who would voluntarily want to eat poisonous food again?

Therefore, if you are preparing dishes or salads that require the use of this popular sauce, do not be lazy and prepare homemade mayonnaise. Believe me, the preparation time and costs are minimal, and your dishes will only benefit from this in taste. A homemade product is prepared literally in a matter of seconds, and it tastes much tastier, and does not contain various flavor enhancers and preservatives.

You can cook it in different ways, there are a lot of recipes for homemade mayonnaise, today I will share the simplest, most affordable and delicious.

Ingredients - option No. 1:

eggs – 2 pieces;
sugar – 1 heaped teaspoon;
salt – 0.5 teaspoon (or even 1/3);
mustard – 1 teaspoon;
vinegar or lemon juice – 2 teaspoons;
Sunflower oil (refined) – 300 milliliters.

Ingredients - option No. 1:

olive oil – 50 milliliters;
sunflower oil – 130 milliliters;
1 egg;
sugar – 1 level teaspoon;
salt – 1/4 teaspoon;
ground black pepper – 1/4 teaspoon;
mustard – 1 teaspoon;
lemon juice – 1 teaspoon.

Tips for the hostess! If you prefer regular classic mayonnaise and want to prepare it at home, then replace olive oil with sunflower oil and exclude mustard from the ingredients.

Classic mayonnaise is a kind of base on which various sauces are prepared: mustard, garlic or emerald green with the addition of dill and cilantro.

If desired, you can replace lemon juice with apple, wine or table vinegar. For 1 egg you need to take 1 teaspoon of vinegar. It is worth knowing that vinegar will keep the sauce longer.

How to make homemade mayonnaise - recipe with blender in 1 minute

We will prepare all the necessary products. It is worth knowing that they should be at room temperature.

In the tall glass that comes with the blender, break the egg, add sugar, salt, ground pepper, mustard and lemon juice. We also add vegetable and olive oil.

We lower the immersion blender to the bottom of the glass and begin to beat and do not lift it until a thick white mass appears. This takes approximately 20 seconds.

Then raise the blender and beat everything well until a homogeneous white and thick mass.

Delicious homemade mayonnaise is ready!

Note to the owner! The finished mayonnaise should be smooth and thick in consistency. It needs to be stored in the refrigerator, but preferably not for a very long time, no more than three days. It is better to cook small portions and immediately use them for preparing any dishes.

Classic recipe for Olivier salad with pickles

If you don’t have fresh cucumbers on hand, you can safely add salted or pickled ones to the dish. Such cucumbers will add a crunchy note and a slight sourness to the salad, which many people like. This is exactly the kind of Olivier we remember from our happy childhood, which caring mothers and loving grandmothers prepared for the holidays.

Ingredients for cooking:

boiled sausage or boiled meat – 350 grams;
boiled potatoes (in their jackets) – 4 pieces;
boiled carrots – 2 pieces;
hard-boiled eggs – 4 pieces;
1 onion or green onion;
salted or pickled cucumbers – 5 pieces;
canned green peas - 1 can;
mayonnaise - to taste;
ground black pepper - to taste;
Parsley or dill - optional.

Preparation:

Cut boiled sausage or meat, boiled potatoes, carrots and pickled cucumbers into small, neat cubes. Finely chop the onion. We put all the products in a salad bowl or bowl.

Then add canned green peas, from which you must first remove excess liquid and finely chopped eggs.

Note to the owner! If you don't like the sickly sweet taste of canned peas, you can substitute them. Buy a bag of frozen peas, let them thaw for half an hour and add them to your salad. Fresh peas do not have excess sweetness and crunch like a lightly salted cucumber.

If you have fresh parsley or dill, this is very good, the dish will be tastier. Finely chop the greens and add to the bowl with the rest of the ingredients.

When all the products are prepared and cut, mix them and season with mayonnaise to taste. Do not overdo it with the dressing sauce so that the dish is not overly cloying and greasy.

Advice to the hostess! Alternatively, you can make a salad dressing using equal parts heavy cream and mayonnaise (homemade) or yogurt (plain). This sauce is thick, tasty and healthy.

Everything worked out and the food is ready. We put it on a beautiful plate, decorate it to look original and serve it to the table. Roses can be made from thin slices of red fish, add a little greenery. It will turn out beautiful and elegant.

If you don’t plan to serve the salad right away, then you don’t need to season it with mayonnaise yet. In this case, you need to put the chopped products in a food container and put them away in the refrigerator before serving.

Olivier salad with sausage and apples

In order to diversify the classic Olivier salad, just add some apples to it. If you want to experience a truly unusual taste, it is best to cut these summer fruits into cubes. The slight sourness of apples will add a unique flavor to your dish!

Ingredients:

Boiled sausage – 250 g.
Canned peas - 1 can.
Eggs – 6 pcs.
Pickled cucumbers – 2 pcs.
Sour apples – 2 pcs.
Boiled carrots – 2 pcs.
Boiled potatoes – 4-5 pcs.
Lemon juice – 2 tbsp. l.
Mayonnaise – 200 g or to taste.
Ground black pepper - to taste.
Dill - for decoration.
Salt - to taste.

Cooking method:

Place the eggs in a pan filled with water and place on the stove. Bring to a boil and cook for 10 minutes over medium heat. When the eggs are ready, drain the liquid and place them under cold water to make them easier to peel.
Cook the carrots and cool. We clean the vegetable and cut into small cubes.
Boil the potatoes in advance and be sure to cool them so that they don’t fall apart when slicing. Then we peel it and cut it into cubes, like carrots.
We clean the eggs and also cut them into cubes.
Open the peas, place them in a colander and drain the liquid from the jar.
We cut cucumbers and sausage into equal cubes, like the previous vegetables.
Wash the apples, peel them and remove the seeds. Cut them into cubes and pour lemon juice over them to prevent them from turning black. Mix thoroughly.
Place all prepared ingredients in a salad bowl.
Add mayonnaise, pepper and salt to taste.
Mix the whole salad well and put it in the refrigerator until serving.

If desired, you can pass the apples through a coarse grater, but then they may release juice. The unusual Olivier salad with apples is ready! Bon appetit!

How to prepare Olivier salad with meat (beef)

We continue our culinary journey and have another delicious dish waiting for us. Olivier salad with meat and pickles is a classic recipe from Soviet times, which was an integral part of the festive New Year's table. People call it differently: if it is prepared with the addition of beef, then it is Zimny or Meat, and if it is prepared with chicken, then it is Stolichny.

Men will undoubtedly appreciate your efforts! In addition, a salad with meat is always filling and very tasty. And if you show imagination and try hard with the design, then the dish can be presented in a truly beautiful and festive way.

This is interesting! In the distant 19th century, when everyone’s favorite salad was just born, the famous French chef Lucien Olivier added hazel grouse meat to his signature creation. And this is no coincidence, because hazel grouse has always been considered a royal treat, and its meat was a real delicacy. Therefore, during the holidays, dishes with game were prepared and served.

However, in our modern world it is not always possible to purchase game, so the recipe has been simplified so that it is accessible to everyone and today we will prepare a classic Olivier with beef.

Ingredients:

boiled beef meat – 500 grams;
medium-sized potatoes - 4 pieces;
medium carrots – 2 pieces;
eggs – 5 pieces;
salted or pickled cucumbers (small) – 5 pieces;
onion – 1/2 small onion;
canned peas - 1 can;
salt and ground pepper - to taste;
dill or parsley - 1 bunch;
for dressing mayonnaise or sour cream.

Preparation:

Boil the beef over medium heat in a saucepan with the lid closed. You need to boil the meat for about 1 hour. 15 minutes before cooking, the broth with meat needs to be salted.

At the same time as the meat, but in another pan, boil the potatoes and carrots. Check the readiness of the vegetables using a fork. Since potatoes cook faster than carrots, they need to be removed from the pan earlier.

While the vegetables are cooking, marinate the onion: chop it finely and pour hot water with vinegar 1:1 + 1 teaspoon of sugar. The onion marinating time is 10-15 minutes in hot water and about 30 minutes in water at room temperature.

Advice to the hostess! If you don’t like pickled onions, you can simply scald them with boiling water to remove the harsh taste. Or don’t put onions in the salad, this option is suitable for those who don’t like them.

In a separate bowl, boil hard-boiled eggs. This will take about 8-10 minutes.

Carefully squeeze the onion out of the liquid and place it in a bowl in which we will prepare the salad. Crumble boiled potatoes into cubes, cut pickles and boiled beef into small cubes.

Note to the owner! There should not be a lot of potatoes in the salad; they will absorb a lot of the dressing that you will have to add. From such an excess, the consistency of the dish will become starchy and viscous, and the remaining ingredients will not be noticeable. And then, there can be no question of elegant taste.

Chop the hard-boiled eggs into a bowl. Add canned green peas, from which you must first drain the excess liquid.

If you wish, you can add boiled diced carrots and finely chopped dill or parsley to the salad. The taste of the dish will only benefit from these additives!

Add a little salt, pepper to taste if desired, season everything with mayonnaise and mix. The delicious Olivier salad with meat is ready!

We put the finished dish into a beautiful bowl, decorate it and serve it on the table. Or you can serve the dish to your guests in individual small salad bowls. I'm sure they will really like your treat!

Delicious recipe for Olivier salad with chicken and apple

I offer another classic recipe. This time we will prepare a salad with chicken breast and apple. I know that many people like it when a fresh apple is added to a dish. It gives a delicate aroma and special flavor notes, which only makes the salad benefit and become tastier. Well, if you haven’t tried this option yet, I recommend making it, you definitely won’t be disappointed!

Ingredients:

boiled chicken breast – 200 grams;
good quality ham (add if desired) – 100 grams;
chicken eggs (hard-boiled) – 2-3 pieces;
boiled potatoes (in their jackets) – 3 pieces;
boiled carrots – 1 piece;
onion – 1/2 onion;
medium-sized apple - 1 piece;
mayonnaise for dressing – 150 grams;
ground black pepper and salt - to taste.

Preparation:

Let's prepare the dishes in which we will cook; you can take an ordinary deep bowl or a large salad bowl.

Cut the boiled chicken breast into small cubes. If desired, you can add a little ham to the dish. Next, cut all the other ingredients into medium cubes. Chop the onion very finely. And we put everything into the prepared dishes.

Advice to the hostess! The onion can be pre-pickled; the pickling method is described in the previous recipe. You can scald it with boiling water to remove the harsh taste. Either add half an onion, or not add it at all. After all, there are people who do not like onion additives in salads.

Olivier salad with apple and cucumber

Well, not everyone will like this taste, since it is not for everybody and will appeal to those who like sweetish notes in their taste. For example, ones where pineapple or apple are added, like here. Try it and share your opinion.

We will need:

apple - 1 pc.
carrots - 1 pc.
potatoes - 1 pc.
chicken meat - 150 g
green peas - 1 jar
chicken eggs - 2-3 pcs.
pickled cucumbers - 1 pc.
mayonnaise

Stages:

Step 1.

Prepare all products for use. To do this, chop them into cubes to create an idyll.

Source
https://youtu.be/W8Tjrw13dxU

Step 2.

Then add mayonnaise and mix the salad mixture well. Eat for your health!

Step 3.

You can embellish it a little, for example, use chicken whites and pickled cucumber with carrots.

A simple recipe for Olivier salad without peas and beans

Don't like sausage and are tired of meat products? Then another option for an easy to prepare salad. This dish is prepared without sausage and potatoes, and beans are added instead of peas. Pickled cucumber gives the dish a slight sourness and pungency of taste. As a result, a simple set of products turns out to be a tasty and quite satisfying dish. If such a salad is beautifully decorated, then it will be quite appropriate on your holiday table.

Ingredients:

hard-boiled eggs - 2 pieces;
boiled carrots (medium size) – 1 piece;
pickled or pickled cucumbers – 2 pieces;
boiled beans – 1 cup;
onions – 1 piece;
mayonnaise for dressing - 3 tbsp. spoons;
salt, ground pepper - to taste.

Preparation:

Let's prepare the beans. Before cooking, dry beans must be soaked for 12 hours (it is better to do this in the evening and leave them in water overnight). The next day, drain the water and boil the beans until tender and soft.

You can simplify the task and use ready-made canned beans to prepare the salad; you just need to drain the liquid and add them to the dish. Transfer the prepared beans to a deep bowl.

Cut carrots and eggs into small cubes. If you have a special net for slicing eggs, then use it, it will work out very quickly and conveniently.

Next, cut the pickled cucumbers into small cubes and finely chop the onion. Add everything to the bowl to the already prepared ingredients. Mix the contents of the bowl well.

Now all we have to do is season the dish with mayonnaise and, carefully so as not to bruise the beans, mix everything again.

Taste for salt; it may be necessary to add a little salt. To make it tastier, don’t forget to add a little pepper.

Olivier without sausage and beans is ready, it turned out tasty and tender. This dish will be an excellent alternative to the traditional New Year's salad on the festive table.

Salad Olivier “Soviet”

Festive, New Year’s, so familiar from childhood Salad “Olivier”, which our mothers and grandmothers prepared in Soviet times. This dish confidently holds a leading position in the modern world and continues to be quite popular these days.

Today I want to tell you in detail how to cook Soviet Olivier according to the classic recipe. What products are best to use for salad so that it turns out as tasty as our mothers and grandmothers.

Ingredients:

boiled sausage (“Doctorskaya”) – 250-300 grams;
boiled potatoes (in their jackets) – 3 pieces;
chicken eggs – 3-4 pieces;
carrots (medium size) – 1 piece;
pickled cucumbers – 2 pieces;
green peas (canned) – 100 grams;
green onions – 1 bunch;
sour cream – 2-3 tbsp. spoons;
mayonnaise – 150 grams;
Ground black pepper and salt - to taste.

Preparation:

We will prepare all the necessary products to prepare the salad and the dishes in which we will cook.

Cut the boiled sausage into small cubes and place in a bowl.

Boil the carrots until tender, cool and peel. Then finely chop the carrots and add to the bowl with the chopped sausage.

Boil the potatoes in their skins, cool, peel and cut into medium cubes. Let's add to the common “cauldron”

Strain the excess liquid from the peas and add it to the salad.

Finely chop the green onions and add to the rest of the ingredients.

Cut the pickled or pickled cucumbers into small cubes and send them to a common “cauldron”.

Boil the eggs hard for 7-10 minutes, cool in cold water. Then we clean it, chop it finely and put it in a bowl.

Almost everything is ready. Season the dish with sour cream and mayonnaise.

Salt the dish, pepper to taste, mix.

We prepared Olivier “Soviet” salad. We decorate the dish beautifully and serve it to the table.

It turned out just as delicious as mom’s. I am sure that everyone will enjoy its wonderful taste, just like in childhood.

Olivier salad with chicken according to the classic recipe

What can I say about this option, it is one of my favorites. And its name is most appropriate. It turns out Olivier is incredibly tasty and satisfying. Mmm…. As I write this, my mouth is watering, I’m actually licking my fingers!

We will need:

Source

Stages:

Step 1.

Boil all vegetables until tender. Cool and peel off the skin. Chop the carrots and potatoes into cubes with a knife.

Step 2.

Also cut the pickled cucumbers into small pieces and squeeze if a lot of juice has released.

Step 3.

Pass chicken eggs through a vegetable cutter. Add green peas to all other foods. Which must be taken in canned form and drained of all excess moisture.

Cut the boiled chicken meat into small pieces and add it to the bowl. For added flavor, chop another onion with a knife. Great, we did it.

Step 4.

Salt and pepper the Olivier salad to taste. Add mayonnaise and stir. Place in a bowl to shape. Or use a cooking ring.

Step 5.

This is how a miracle can happen. Garnish the top with carrot rings and scallions. Happy discoveries!

Lenten “Olivier” with mushrooms

For everyone who fasts or is on a diet, a recipe for Lenten Olivier. This salad contains the same vegetables as the classic version. However, the meat here is replaced with mushrooms, eggs are excluded, and lean mayonnaise is added.

You can choose mushrooms at your discretion and taste, fresh, dried or frozen. This recipe uses frozen mushrooms. It is recommended to boil the vegetables in advance, then cooking will take very little time, no more than 25 minutes.

The result is a very tasty and satisfying salad that can be prepared both on fasting days and at any other time; it is perfect for any menu.

Ingredients:

boiled potatoes in their jackets - 4 pieces;
boiled carrots – 1 piece;
green peas (canned) – 0.5 cups;
pickled cucumbers – 3 pieces;
any mushrooms – 300 grams;
onion – 1 piece;
vegetable oil - for frying mushrooms;
lean mayonnaise – 150 grams;
salt, pepper - to taste.

How to cook Olivier with mushrooms

We will prepare all the products necessary for cooking. Boil the carrots and potatoes until tender in advance and cool.

Finely chop the onion and fry in a frying pan in vegetable oil along with mushrooms. Fry the mushrooms, stirring occasionally, until cooked. Remove from the stove and let cool.

Peel the boiled potatoes in their jackets, cut them into medium cubes and place them in a deep bowl.

Peel the carrots, cut into cubes and add to the potatoes.

We also cut the cucumbers into cubes and add them to the vegetables.

Add fried mushrooms and onions to the bowl with vegetables.

Drain all the liquid from the peas and add it to the vegetables and mushrooms.

Season the salad with lean mayonnaise, add a little salt and pepper to taste, and then mix everything well.

Lenten salad with mushrooms is ready. You can transfer it to a beautiful salad bowl and serve it on the table.

“Olivier” with sausage and corn

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Each classic Olivier always has its own twist, which the hostess adds during cooking. This recipe uses corn and sour cream as an unusual ingredient, adding an unusual taste to the popular salad. Boiled carrots, which are also included in the dish, are traditional, but you don’t need to add them if you are not a fan of this vegetable.

Ingredients:

Canned corn - 1 can.
Boiled sausage – 200 g.
Eggs – 4 pcs.
Onions – 1 pc.
Potatoes – 5 pcs.
Carrots (medium) – 1 pc.
Fresh cucumber – 2 pcs.
Dill - to taste.
Mayonnaise - to taste.
Sour cream - to taste.
Salt - to taste.

Cooking method:

Let's start preparing the ingredients for the salad. First you need to boil the carrots, potatoes and eggs. Carrots and potatoes can be placed in one pan. The carrots will be cooked first, you will need to pull them out, and then the potatoes. Place the eggs in another container, fill with water, put on the stove and cook after boiling for 7-9 minutes in slightly salted water.
Once the vegetables and eggs are cooked, let them cool. At this time, you can do the onions. We wash it, peel it, cut it into half rings, and then pour it into a large deep bowl. Gently knead it with your hands until it releases juice. Then distribute evenly over the bottom of the bowl.
Eggs can be grated or cut into cubes. Add a second layer to the onion.
When the carrots have cooled, cut them into cubes and add the next layer.
We do the same with potatoes: peel, cut and add to the previous ingredients.
Wash the greens. Chop the dill and pour into a salad bowl.
Cut the sausage and cucumbers into even cubes and add to the almost finished salad.
Drain the liquid from the can of corn and add to the salad.
Stir and season the salad by mixing mayonnaise and sour cream before serving.

“Olivier” with sausage and corn is ready! Eat with pleasure!

Olivier with shrimp and caviar

Let's add a fishy note to a traditional dish. This unusual recipe for Olivier salad with shrimp is for those who love seafood. It is worth saying that with such an unusual combination of products, it turns out very tasty!

Ingredients:

boiled potatoes – 2 pieces;
pickled cucumbers – 2 pieces;
hard-boiled eggs – 4 pieces;
shrimp – 150 grams;
canned peas – 100 grams;
red caviar – 50 grams.
salt, pepper - to taste;
mayonnaise for dressing.

Preparation:

Cut potatoes and cucumbers into medium cubes. Leave one egg for decoration, and chop three into the salad.

Boil the peeled shrimp in salted water for 5-7 minutes. Let cool and add to the rest of the ingredients. Let's also add green peas.

If necessary, add salt and pepper to taste. Mix everything carefully and evenly and season with mayonnaise.

Do not overdo it with salt, as it is found in mayonnaise, cucumbers and boiled shrimp.

Now let's prepare a beautiful presentation. From a common bowl, transfer the salad into a springform round pan. Sprinkle with the grated egg that we left. And finally we decorate with red caviar.

Caviar can be mixed into a salad, or it can be left to decorate a New Year’s dish - it’s up to your discretion and taste.

This is how we ended up serving it in the form of a beautiful and elegant cake. It can be cut into portioned pieces so that each guest has enough caviar. Everyone will be happy and full!

Olivier with fresh cucumber, chicken and green peas

Well, now let’s prepare Olivier with a fresh note. Yes, we’ll add a green cucumber to it, but not pickled, but fresh. It will turn out great and delicious!

We will need:

boiled chicken egg - 2 pcs.
boiled carrots - 1 pc.
boiled potatoes - 2 pcs.
chicken sausage or boiled chicken meat - 150 g
fresh cucumber - 1 pc.
canned peas - 1 can
onion - 1 head
salt and pepper - to taste
mayonnaise

Source

Stages:

Step 1.

Prepare all vegetables for use. Cut carrots, potatoes, onions, and chicken eggs into cubes. Divide the chicken into fibers and also chop finely. If you use chicken sausage or ham, simply cut into cubes with a knife.

Step 2.

Wash the fresh cucumber thoroughly in water and cut it into small pieces. Drain the juice from the peas and add it here with all other products.

Step 3.

Season with mayonnaise, pepper and salt. Have a great experience! Serve only chilled!

How to prepare a delicious Olivier salad - Chef's tips

Add fresh herbs, this will give the dish a richer taste and refresh the color. It’s good when the New Year’s table shines with bright, fresh colors.

To hard boil eggs, cook them after boiling for 7-8 minutes, and then cover with cold water. Once cooled this way, they will be easy to clean.

To dress the salad, prepare fresh homemade mayonnaise from natural products, it will turn out much tastier.

It is also good to use a sauce made from mayonnaise and sour cream or yogurt without additives for dressing.

Adding a small amount of sour cream will make the dish more tender and tastier. A mayonnaise dressing with the addition of sour cream will give the salad a richer and more delicate taste.

If you don’t want to spend a lot of time preparing a dish on a holiday, boil the vegetables in advance. Then cooking will be faster.

If you are preparing a dish with chicken, you don’t have to boil the fillet. Cut raw meat into small cubes and fry it with onions in a frying pan. Chicken fried with onions will give the dish a unique and original taste to the finished dish.

It is not recommended to make Olivier with the addition of smoked sausage. This is because the overall structure of the salad is tender and soft, and dry smoked sausage will not stand out favorably in the dish.

Don't overdo it with salt. The composition contains pickled cucumbers and salted mayonnaise. Therefore, salt the dish with caution.

If you prepare the salad in advance, you don’t need to season it with mayonnaise right away. Place the dish in the refrigerator and season with mayonnaise or sour cream before serving.

Step-by-step preparation

1 hour

Wash potatoes and carrots with a sponge or brush. We won't clean it. Place vegetables in boiling water and cook for 20-25 minutes. For more information on how to cook potatoes, read the Helpful Tips section.

Boil the eggs hard.

Cool the products. Cut into equal, neat cubes: potatoes, carrots, eggs, sausage.

Pour green peas out of the jar. Slice pickled cucumbers, fresh ones if desired.

Combine all products in one large bowl. Season with homemade mayonnaise or sour cream, or mix both ingredients in equal proportions. I generally do without mayonnaise. By the way, without onions either - I don’t like its aftertaste. Let's find out what needs to be done to make it delicious.

Salad ready. Serve the dish in portions, garnishing with any greens on top.