Do you want to cook a delicious classic Olivier salad, like in the old Soviet times? I present a simple step-by-step recipe with a photo. Video recipe.
The classic Olivier salad is a symbol of the New Year, which we usually see at a festive feast. In Soviet times, it was cooked exclusively with boiled sausage, most often with a doctor's degree. Therefore, we will not deviate from traditions and cook Olivier according to the canons of Soviet gastronomy. But first, let's remember some of the subtleties of cooking.
- Choose only high-quality, fresh and preferably homemade products for the recipe.
- The recipe uses boiled sausage, which, if desired, can be replaced with boiled chicken fillet.
- If you want to turn the salad into a real delicacy, then replace the sausage with boiled veal tongue.
- Now there is even a recipe for Olivier with shrimp or fish, which is quite acceptable. Because the author of the salad, Lucien Olivier, used seafood in the original recipe.
- The number of products may vary, put more of the ones you like the most. Although usually potatoes and carrots should be larger than other components.
- Do not overcook potatoes with carrots, otherwise you will get vegetable (potato or carrot) puree instead of cubes.
- Olivier looks beautiful with rustic eggs with bright yolks.
- Choose small or medium-sized pickles for the recipe, otherwise the seeds will end up in the salad.
- Remove the skin from tough cucumbers, then the Olivier will turn out to be tender and pleasant to the taste.
- Remove excess liquid from strongly watery cucumbers. To do this, put them in a sliced form in a sieve and leave the water to glass.
- Replace pickled cucumbers with pickled or fresh fruits, sometimes several types are mixed together.
- If you decide to add onions to the dish, then pour boiling water over it after chopping so that the bitterness goes away, otherwise the salad will have a sharp taste.
- Mayonnaise can be made at home. It is both tasty and healthy.
- Caloric content per 100 g - 205 kcal.
- Servings - 4
- Cooking time - 30 minutes for slicing food, plus time for boiling and cooling potatoes with eggs
Ingredients:
- Potatoes - 2 pcs.
- Mayonnaise - 150-200 g for dressing
- Green onions - bunch
- Cucumbers - 3 pcs.
- Salt - 1 tsp or to taste
- Canned green peas - 200 g
- Carrots - 1 pc.
- Doctor's sausage - 300 g
- Eggs - 4 pcs.
Step-by-step preparation of Olivier salad according to the classic recipe, recipe with photo:
1. Boil eggs hard-boiled. To do this, put them in a saucepan of cold water, boil and cook for 8 minutes. Then put them in ice water to cool, peel and cut into cubes.
Remove the wrapping from the sausage and cut into cubes.
2. Pre-boil carrots in a peel in salted water. Do not overcook it so that it does not turn into mashed potatoes in the salad. Then cool the vegetable, peel and cut into cubes.
3. With potatoes, do exactly the same as with carrots: boil (without overcooking), cool, peel and cut.
4. The recipe uses fresh cucumbers, but you can replace them with canned ones. Wash the selected cucumbers, dry with a paper towel, cut off the ends and cut into cubes. Wash, dry and finely chop the green onion feathers.
5. Tilt the green peas into a sieve to drain the brine and send to all products. Season everything with salt and add mayonnaise.
6. Stir the classic Olivier salad, chill in the refrigerator and serve.
See also a video recipe on how to make an Olivier salad.
Related article: Olivier with sausage, carrots and green peas
