The old and familiar Olivier salad in a new look is a recipe for making Olivier in baskets! Everyone's familiar taste since childhood is now unusual and new. Try it! It is satisfying and looks very interesting! Step-by-step recipe with a photo. Video recipe.
Olivier is a well-known salad that is traditionally prepared for the New Year. But if you want to refresh it a little, serve it in portions - in small sand baskets. This is a great option for decorating a familiar salad. In an unusual interpretation, Olivier will sparkle with new colors! If you have a question, with what side dish to serve Olivier to guests, then the proposed option is the most convenient and successful. Serving salad in tartlets in portions is not only beautiful and tasty, but also satisfying. The baskets are a great substitute for bread and mashed potatoes.
You can bake baskets or tartlets yourself or buy them at the supermarket. They are small in-depth molds with a diameter of up to 10 cm. Most often they are baked from shortbread dough, but you can also use them from puff, unleavened or waffle dough. In such tartlets, you can serve not only Olivier, but also any other salad. Moreover, even the simplest salad in them will look especially exquisite. Note that this salad can be decorated a little differently. To do this, bake one large basket from puff or shortcrust pastry, put the salad in it and leave it to soak a little. Then cut into portions like a cake.
See also how to make Chicken Olivier salad.
- Caloric content per 100 g - 489 kcal.
- Servings - 20
- Cooking time - 40 minutes for cooking, plus time for boiling and cooling food
Ingredients:
- Milk sausage - 300 g
- Carrots - 2 pcs.
- Potatoes - 2-3 pcs.
- Eggs - 4 pcs.
- Fresh cucumbers - 2 pcs. (the recipe uses frozen cucumbers)
- Sand baskets - about 20 pcs.
- Mayonnaise - for salad dressing
- Canned green peas - 300 g
- Green onions - a few twigs (the recipe uses frozen onions)
Step-by-step preparation of Olivier salad in a basket, recipe with photo:
1. Boil the potatoes in their uniforms in lightly salted water. Then refrigerate it, peel and cut into cubes with sides about 0.5-0.7 mm.
2. Boil the carrots in their skins, chill, peel and cut into cubes the same size as the potatoes.
3. Boil eggs hard-boiled for 10 minutes. Then chill in ice water, peel and slice. Observe the cutting ratio for all products. Usually, if the recipe contains peas, then all products should be about the same size.
4. Cut the milk sausage into cubes like all other foods.
5. Place all food in a large deep container. Add green peas, cucumbers and green onions. Defrost the onion with cucumbers beforehand. And if you use them fresh, then wash and chop. Then season the salad with mayonnaise.
6. Stir the Olivier salad and place in small portions. If desired, decorate the appetizer with a sprig of herbs and serve to the table.
See also a video recipe on how to make Olivier salad in tartlets.
