How to prepare Olivier salad?

An ordinary Olivier consists of the most affordable products – canned peas, mayonnaise, boiled eggs, onions and carrots, potatoes and cucumbers. Boiled sausage is added as a filling ingredient – you can substitute it for meat or even crayfish.

Cooking Olivier very easy, because all food can be prepared in advance, thus reducing the cooking time to 20 minutes.

You will need:

mayonnaise – 300-400 g;

peas – 1 can;

boiled eggs – 3 pcs.;

bow – 1 head;

boiled carrots – 2 pcs.;

boiled potatoes – 3-4 pcs.;

pickled cucumbers – 3 pcs.;

boiled sausage – 400 g;

greenery for decoration;

salt.

How to cook Olivier

• First of all, it will be more convenient and clearer to immediately prepare all the ingredients by distributing them in separate containers. You can even do this beforehand. You can open the cans and cut the components in stages. The main thing is to pre-boil and peel eggs, potatoes, carrots.
• Since green peas are added to the salad, all other ingredients must be crushed to approximately its size. This is important – the classic cut into small cubes. You can simplify the process with the help of a special device, but you should not use a grater.
• Place the chopped food in a large bowl and mix thoroughly with the mayonnaise. Salt is added to taste last, very carefully, since the salad contains already salty components.
• It is advisable to give Olivier time to brew – at least 30-40 minutes, and then you can put him on the table. Serving options may vary: from simple in a salad bowl to complex compositions in the form of a Christmas tree, green wreath, etc.

Olivier is a classic of the New Year!

What a New Year’s table without classic dishes on it. And what could be more traditional than an Olivier salad. Every New Year, Russian housewives prefer this salad, paying tribute to Soviet traditions. Named in honor of the chef who first prepared this salad in a Moscow restaurant as early as 1984, “Olivier” came to the taste of Soviet residents. Since then – since the end of the XNUMXth century – the dish has continued to enjoy popularity.

The original recipe has undergone major changes. Today in Olivier one can no longer find the original capers, hazel grouses and crayfish necks. In different cities, the ingredients of the dish differ, expensive ones change to cheap ones, complex ones to simple ones – and vice versa, depending on taste and wallet. Here is a classic, generally accepted in the fifteenth years, version of the preparation of “Olivier”. Salad is still gaining popularity by 2020.

Questions and answers about salad “Olivier”

How long to cook potatoes and carrots for Olivier?

How many potatoes to cook for Olivier?

Why is Olivier sour?

What meat to make Olivier with?

How are vegetables cut into an Olivier salad?

What cucumbers are put in Olivier?

How to quickly cook Olivier?

How to make Olivier with tongue?

How to cook vegetables for Olivier salad?

If salted Olivier?

How many eggs to cook for Olivier?

If you forgot “Olivier” on the table, what should you do?

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