What is a holiday without the traditional Olivier? This salad will definitely never go out of style. Personally, I don’t know a single person who doesn’t like this dish. The taste familiar from childhood will remain in everyone’s memory forever!
Olivier is the king of native Russian cuisine, but he was invented by a Frenchman. Spread throughout all countries of the former USSR made it popular throughout the world. Today I want to offer you 7 classic recipes that everyone will love.
Read, memorize, write down! Save the article to bookmarks, share it with your loved ones and family, and then try it together. Don't forget to leave a comment.
Olivier with sausage without carrots
The salad can be prepared every day; all the ingredients are almost always on hand. Today we will present a recipe that does not contain carrots. Try it, it's also very tasty
We will need:
- Boiled sausage – 300 gr.
- Pickled cucumbers – 200 gr.
- Potatoes – 300 gr.
- Canned green peas – 200 gr.
- Eggs – 3 pcs.
- Mayonnaise, salt - to taste
Preparation:
Boil the potatoes, cool completely, chop into small cubes. If we boil a vegetable in its jacket, then add salt directly to the salad. If without peel, then cook in salted water
Cut boiled sausage into small cubes
Add finely chopped pickled cucumber; it should not interrupt the taste of all ingredients, but only introduce new flavor notes
Peel the hard-boiled eggs and chop them with a knife
Mix the prepared products in a deep salad bowl, add peas
Season the salad with mayonnaise and mix. Let it brew in the refrigerator. Serve to the table in a large salad bowl or portioned bowls.
Bon appetit!
Olivier without carrots with beef and mushrooms
If you want something truly original and unusual, then you can safely add mushrooms to Olivier. Yes, the salad will not be the usual classic one, but very tasty. Especially if it is champignons or small mushrooms. However, choose for yourself.
What you will need:
- 5 eggs, boiled until tender.
- 4 potatoes, boiled in their jackets.
- A can of canned green peas.
- 3 fresh cucumbers.
- 300 g well-boiled beef.
- Fresh champignons – 200 g.
- Sunflower oil - for frying.
- 200 g mayonnaise.
- Salt – a pinch.
- Ground red pepper - to your taste.
Champignons should not be bought ready-made right away. It is advisable to take those that must be fried before adding to the dish. This will make the salad taste more rich.
How to cook
Cool the eggs, boiled until fully cooked, peel, and cut into slices.
Potatoes, boiled in their skins in salted water, peeled and cut into cubes.
Open the peas and drain the water.
Wash the cucumbers and cut into slices. Be sure to taste for bitterness. If you wish, you can remove the peel.
Chop the beef, boiled until tender.
Heat the oil in a frying pan, fry the mushrooms until tender, cut them to size in the same way as potatoes.
Collect all prepared ingredients in one salad bowl, add salt, pepper, and mayonnaise. If necessary, add herbs (dill, onion). Refrigerate for 20 minutes and serve.
How to cook a classic Olivier salad quickly Step-by-step recipe
Usually for Olivier salad we boil and cool eggs, potatoes and carrots in advance.
But today we will start cooking quickly, without wasting time on preliminary preparations.
- First, let's cook the eggs, and pour water into a separate saucepan to heat up
- meanwhile, take a raw carrot and carefully cut it into small cubes
3. pour carrots into hot water and let them cook
4. While the eggs and carrots are boiling, cut the pickles - also into small or medium cubes
5. We will also cut the raw potatoes into cubes and add them to the already boiling carrots. Let them cook together now.
6. Open a can of green peas and place them in a colander along with the chopped cucumbers - let the excess liquid drain
7. As a rule, the eggs are already ready by this time. Drain the hot water and add cold water to make it easier to peel the eggshells.
We check the readiness of the potatoes and carrots - it is important not to let them become too soft, otherwise they will turn into mush in the salad...
8. If it’s already ready, put it in a colander, let the water drain and cool slightly.
9. Finely chop the green onions. Or onion, but to remove bitterness, it is better to place it in boiling water and vinegar for 5 minutes.
10. Eggs can be mashed with a fork, grated, or cut into cubes. The latter option looks more aesthetically pleasing in the finished salad.
11. All that remains is to mix all the ingredients and add mayonnaise. When stirred, taste for salt to see if it is needed and how much. It's just a matter of taste. I also like to pepper the salad with black pepper.
Important Notes:
If you do not plan to eat the entire salad at once and immediately, season with mayonnaise only the part that will go to the table. Immediately put the rest in the refrigerator to protect the salad from quickly souring.
Also, you need to take into account that the products in the salad should be at approximately the same temperature. If you add, for example, hot potatoes to a cold salad, the salad will also sour faster during storage. If you eat it right away, don’t bother, it won’t affect the taste.
As for the cooking speed. If you have a microwave, you can cook carrots and potatoes even faster (and tastier). Simply place the diced ingredients in a bag and poke holes in it to allow steam to escape. Just 5-7 minutes is enough and the vegetables will become soft and tasty. Some even just place them on an open plate and turn on the microwave too - very easy and quick. You can also steam our cubes - this is also a tasty and quick option.
But for some reason, the traditional way of preparing vegetables for this salad is closer to me - I boil both carrots and jacket potatoes, and only then cool, peel and chop. Maybe it's a matter of habit, but it seems to me that the vegetables turn out tastier this way.
Homemade Olivier with Indian and zucchini dietary recipe
During the vegetable-rich summer season, it would be a sin not to treat your family to a light and juicy salad. Men will be pleased with the meat, and women who are losing weight will be pleased with the low calorie content and delicate taste.
Ingredients
- Boiled turkey (breast) – 200 g;
- Fresh zucchini – 1 small fruit;
- Carrot – 1 pc.;
- Chicken eggs – 2 pcs.;
- Peas (fresh or canned) – 200 g;
- Onions (greens) – 1 bunch;
- Low-fat sour cream – 150 g;
- Mustard – ¼ tsp;
- Salt.
How to quickly prepare dietary Olivier at home
You need to cook vegetables and eggs, as well as meat in advance. Then all that remains is to clean everything, chop finely, chop the onion and season with sour cream mixed with mustard. We add salt at the end.
It would seem that it is impossible to surprise someone with a light version of the famous salad. However, dietary Olivier is just as fertile ground for culinary fantasies as its more nutritious variety. Having come up with our own based on the proposed options, we will pay tribute to the gastronomic talent of restaurateur Lucien, who came up with a much-loved treat that was named in his honor.
I wish everyone bon appetit and good mood!
Cabbage salad with cheese and apples
A light cabbage salad with apples without carrots is full of vitamins and virtually no calories. To prepare it you will need the following ingredients:
- half a small head of fresh cabbage;
- 1-2 apples (depending on size);
- 50 g raisins;
- 150 g feta cheese or feta cheese (necessarily salted);
- fresh parsley to taste;
- 1 tbsp. l. sesame;
- spices to taste and desire.
We recommend seasoning with 2 tbsp homemade sauce. l. vegetable oil, 2 tsp. mustard and juice from ½ lemon.
Cooking process:
- Cut apples and cheese into cubes or strips.
- Finely chop the parsley and mix everything with the raisins.
- Squeeze the juice from half a lemon into a small bowl, add oil (preferably olive), mustard and mix everything until smooth.
- Season the salad, mix well, add spices. There is no need to add salt, since feta cheese or feta cheese is salty.
More recipes on our website: Recipe for “Autumn Mushroom” salad in the form of a Mushroom
Once everything is mixed, sprinkle generously of sesame seeds on top.
Diet Olivier recipe with celery
This version of your favorite salad contains a green apple. It will give our dish a mysterious piquancy. And to prevent the healthy fruit from darkening, you can keep it in fresh lemon juice for about 10 minutes.
Ingredients
- Chicken breast – 200 g;
- Celery – 2 small stalks, peeled;
- Eggs – 3 pcs.;
- Carrot – 1 pc.;
- Apple – 1 pc.;
- Green peas (canned) – 100-150 g;
- Large pickled cucumber – 1 pc.;
- Lemon – ½ piece;
- Yogurt 0% fat – 200 g;
- Salt and pepper - to taste.
How to make a diet Olivier salad with your own hands
We wash the carrots and put them in a saucepan along with the eggs, pour in enough water to cover everything, and put them on the fire.
How to cook food for salad
- Vegetables must be cooked covered, this way they will retain more useful elements.
- You can make carrots (potatoes) soft in a slow cooker. To do this, pour 2-3 glasses of water into the unit, put vegetables and eggs (everything needs to be washed thoroughly before doing this!) in a container for steaming, turn on the timer for 20 minutes, and start it. When the time is up, open the lid and let the food cool.
- Vegetable ingredients and meat should be chopped when they are still warm. Thanks to this trick, the taste of the dish will be more intense.
- We cook the chicken separately. You can throw a couple of black peppercorns and a small onion into the broth - this will make the liquid more aromatic (the soup on it will turn out wonderful!), and the meat will smell pleasantly of spices.
Assembling the salad
- We peel the vegetables and eggs, remove the core from the apple.
- We cut everything, including chicken and cucumber, into neat cubes and pour into a bowl.
- Add peas and brush with yogurt. All that remains is to add salt and, if desired, lightly pepper.
You shouldn’t take the salad to the table immediately after dressing - you need to let it brew for at least a quarter of an hour, without putting it in the refrigerator. Serve everyone's favorite treat, decorating it with fresh herb leaves on top. Basil, parsley or dill will do for this purpose.
How to cook Olivier without carrots and cucumbers
If for some reason you don’t like to see not only carrots, but also cucumbers in your salad, then this simple recipe will come to the rescue.
What you will need:
- Boiled chicken meat - 300 g.
- Boiled potatoes in their jackets - 4 large tubers.
- Canned peas - a jar.
- Greens (onions, fresh dill).
- Chicken eggs – 6 pieces.
- Salt – a pinch.
- Mayonnaise - for dressing.
Chicken meat can always be replaced with sausage or even ham. Here, do everything the way you like.
How to cook
Well-boiled meat, cut into small cubes. Place in a deep salad bowl.
Cut the potatoes into small slices and add to the meat.
Open the jar of peas, drain the liquid, and add to the rest of the ingredients.
Now all that remains is to chop the greens and eggs.
Season everything with mayonnaise, mix, salt and pepper if desired. Place in the refrigerator for 20 minutes, and then safely serve.
Olivier with sausage and pickles
Ingredients
- Boiled sausage – 200 g + –
- Potatoes - 3 pcs. + –
- Carrots - 1 pc. + –
- Chicken eggs - 3 pcs. + –
- Pickled or pickled cucumbers - 1 pc. + –
- Canned green peas – 1 can + –
- Mayonnaise - 3-5 tbsp. + –
- Salt - 1-4 tsp. + –
- Black pepper - on the tip of a knife or to taste + –
Preparing Olivier salad with pickles
- First, cook the vegetables and eggs. You can do this at the same time in one bowl, the main thing is not to overcook the root vegetables, otherwise they will crumble in the salad later.
- You can tell when vegetables are ready by simply piercing them with a fork or knife. When they become soft, immediately drain and cool.
- Then we peel and chop the potatoes and carrots with a knife, cutting them into neat cubes, about the size of a pea, so the salad will look more elegant.
- It is also best to cut the eggs, because when chopped with a fork they will lose their recognizable texture and taste, completely dissolving in the salad.
- First we cut the sausage into circles, but thicker than for a regular sandwich, because we need to bring them to cubes the same size as potatoes.
- Drain the peas and add 6-7 tbsp. in the salad.
- First cut the pickled cucumber into slices lengthwise, then chop into cubes.
- Season Olivier with sausage with store-bought or homemade mayonnaise.
Salt, mix, sprinkle with herbs, cover with plastic wrap and put in the refrigerator for half an hour.
The salad should be steeped, and it tastes much better chilled. Serve, garnishing the dish with fresh herbs.
To add even more flavor, try the following salad recipe.
Cooking Olivier without carrots with fresh cucumber and sausage
If you prefer the option with fresh cucumber, then this recipe will definitely be what you need. It reminds you of warm summer, your favorite vegetables, and you can prepare this dish at any time of the year, and not just for the New Year.
What you will need:
- Doctor's milk sausage – 200 g.
- Potatoes – 5 pieces, boiled in their jackets.
- 6 chicken eggs.
- Onions - greens.
- 3 fresh cucumbers.
- Canned peas - a jar.
- Salt – a pinch.
- Mayonnaise - for dressing.
Boil potatoes in salted water in their skins. Boil chicken eggs after boiling for 10 minutes so that they are not raw.
How to cook
Peel the boiled potatoes, cut into cubes, place in a deep bowl.
Peel the eggs, chop them, add to the potatoes.
Wash the cucumber and cut into slices. If the skin is too hard, the fruit can be peeled. Before you start cutting a cucumber, it is advisable to taste it for bitterness.
Wash the greens and chop finely.
Open the peas, drain the water, and add to the rest of the ingredients. Now all that remains is to mix all the ingredients, add mayonnaise, salt and pepper if desired.
For 10 minutes, the Olivier salad without carrots with fresh cucumber should be put in the refrigerator, and then you can serve it.
Video recipe for the classic Olivier salad with sausage, how to make the salad quickly
https://youtube.com/watch?v=8qEqWAao4dc%3Ffeature%3Doembed
How many calories are in Olivier?
Yes, I almost forgot to write about the calorie content of this salad.
In general, counting calories in an Olivier salad seems to me to be a useless and thankless task - if you really want to lose weight, it’s better to forget about such salads for a long time..
But, on the other hand, everyone wants a holiday! Even for those who are losing weight or just dream of losing weight. Therefore, let’s consider the variability of this, not the most dietary salad in the world.
For example, if you take the “heaviest” calorie option of Olivier with sausage, pickles and mayonnaise, then for one 200 gram serving you will get approximately 280 kcal. And the easiest option without mayonnaise, with chicken breast and fresh cucumber (seasoned with low-fat yogurt) will give us about 140 kcal, that is, almost half as much!
Well, lovers of losing weight on Olivier salads, catch one more secret from me, so be it, I’ll share
If instead of potatoes we add celery root (boiled, diced) to our light version of the salad, our harmful calories will decrease even more. After all, as you know, celery is one of the foods with a “negative” calorie content. Those. , the body spends more energy on its digestion than the product itself contains.
Ingredients of Olivier salad with sausage and pickled cucumber for 6 servings.
Portions, of course, are a flexible concept, but let’s take the average option. For 6 servings of salad we will need:
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- 4 medium potatoes
- 1 medium carrot
- 4 eggs
- 1 can of green peas
- 0.5 kg boiled sausage
- 3-4 medium salted (pickled) cucumbers
- onion - 1 small onion or 1 bunch of green
- mayonnaise, salt and pepper - to taste
And now, my favorite - Options!
Olivier salad - with or without carrots?
Some people believe that carrots are not needed at all in Olivier and do not add them at all. Others believe that it carries an important flavor note and even slightly sweeten the water when cooking to enhance the sweetish taste of carrots.
Sausage in Olivier salad
Some people prefer the classic - boiled sausage, such as Milk sausage. Some people like smoked sausage or even smoked sausages.
Real gourmets went further and declared that it tastes better than boiled beef or tongue - nothing has been invented for this salad!
Less gourmet gourmets, passionate about healthy eating ideas, are everywhere lobbying for the interests of chicken breast, and claim that the most delicious and healthy Olivier can only be prepared with it, and the rest is not worth wasting your life on. Quite possible!
Do you think this is the end of the people’s imagination? You are wrong!
Someone puts pieces of boiled red fish in this salad and declares that they have never eaten anything tastier. Some people add lightly salted fish, such as salmon, rather than boiled fish. Well, you can’t forbid living beautifully...
And there are those who put the most delicate shrimps, crabs and other exotic things in Olivier...
And yet the main secret of this salad is “Don’t skimp on the sausage, guys!” Seriously, this salad loves the meat component like no other, and it's only going to taste better!
Cucumbers - salted, fresh or pickled?
According to tradition, we add pickles, the highest aerobatics - our own salting!
But you can go to the store and grab a jar of pickled ones. If they are not very sour, it will also be tasty.
Are there any recipes with fresh cucumbers? Certainly! Many people already miss summer by the New Year, and are happy to replace the pickles in this recipe with fresh ones. Or even combine both in one dish. But here I am personally against it; it seems to me that it is better not to mix tastes.
If you want to get a lighter and fresher version of Olivier, reminiscent of summer, take a fresh cucumber, green onion, chop some herbs like dill, parsley, etc. in this salad. And when dressing - replace half of the mayonnaise with sour cream - you will have an amazingly tasty salad!
You can also replace mayonnaise with yogurt, for example, low-fat. And then you can proudly notify all guests about the low-calorie value of our salad!
But let's return to the winter version. It’s not for nothing that Olivier salad used to have the same name – Winter. Since it’s “winter,” that means there’s nothing living from the garden, so we rely on canned food for everything.
There is an option to replace pickles with capers. It produces a very original and piquant taste. Here on this page there is an example of such an Olivier.
