Olivier Salad
Cooking time: 1 h
Recipe yield: 6 servings
Olivier Salad Recipe
Olivier salad is a traditional salad recipe cooked for the New Year. The Olivier salad recipe is simple and does not contain exotic products, so anyone can cook it from available ingredients. Olivier salad also does not require any special culinary skills in cooking the salad - all its ingredients, with the exception of green peas, are cut into equal-sized cubes, the size of which is approximately the same as green peas. The name of the Olivier salad dates back to the 19th century, when the French chef Lucien Olivier created his culinary masterpiece in Russia, which included pressed caviar, crayfish necks, game, veal tongue and other exotic ingredients. But during the Soviet Union, only one name remained from the Olivier salad, which had nothing to do with the original. The Soviet Olivier salad was a slice of boiled potatoes, salted cucumbers, green peas, boiled eggs and boiled chicken, which was later replaced by boiled sausage. All this was generously seasoned with mayonnaise - this turned out to be a festive dish. But, nevertheless, Olivier salad was and remains very popular in countries that were once part of the defunct Soviet Union, and it, along with other holiday salads, for example, herring under a fur coat, is cooked for the New Year and other holidays. Depending on the countries and regions in which Olivier salad is cooked, its recipe may differ significantly - instead of boiled sausage, meat or chicken can be used, in addition to the main ingredients, carrots can be added, salted cucumbers can be replaced with pickled cucumbers, various things can be used to dress the salad amount of mayonnaise. There was even a recipe for Olivier salad with canned corn, but such a salad ingredient did not exist in the country where Olivier salad originated. But, despite the differences in Olivier salad recipes, the basic principle remains the same - the salad is cooked from a mixture of equally chopped ingredients in approximately equal proportions, which are then seasoned with mayonnaise.
Olivier Salad Recipe Ingredients
Olivier Salad Cooking Recipe
Olivier salad can be cooked according to this traditional recipe. You need to start by letting the potatoes boil in their skins, after washing them first. You also need to hard boil the eggs. While the potatoes and eggs are boiling, you can work on the remaining ingredients of the Olivier salad.
Cut the boiled sausage into cubes approximately the size of green peas.
Also cut the salted cucumbers into cubes and squeeze out the excess brine, otherwise the Olivier salad will turn out liquid and uneven.
Cool the hard-boiled eggs and cut into cubes, like the rest of the Olivier salad ingredients.
Cool the boiled potatoes, peel and also cut into cubes.
Previously, due to the lack of fresh greens in winter, finely chopped onions were added to Olivier salad, but now greens are available all year round. Finely chop the salad greens; you can take any greens, whatever you like. Commonly used are green onions, dill and parsley.
Green peas are the only ingredient in the Olivier salad that does not need to be chopped; they are already ready to become part of this festive dish.
Now you can combine all the salad ingredients together, season with mayonnaise and mix well. The finished Olivier salad should be refrigerated, preferably for a day, so that the taste of all its ingredients combines.
