10 recipes for salad Olivier. Including for vegans

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Recipes for those who cannot imagine the New Year's table without the usual salad, but at the same time want variety.

1. Soviet Olivier

A classic recipe that is associated with the New Year as strongly as the tree and "The irony of fate, or Enjoy your steam!"

Ingredients

• 5 potato tubers;
• 300 g of boiled sausage;
• 4 pickles;
• 1 carrot;
• 1 can of canned peas;
• 4 eggs;
• 1 onion;
• 150 g mayonnaise;
• salt.

Preparation

Boil potatoes and carrots until soft, hard-boiled eggs. Cut vegetables, eggs, sausage and cucumbers into cubes, chop the onion. Drain the canned peas. Mix all the ingredients, salt and season with mayonnaise.

It is better to cook vegetables in a peel and only then peel. This way they retain their taste better.

2. Olivier from Tatiana Tolstoy

In early 2016, publicist, writer and TV presenter Tatyana Tolstaya published a recipe for the right Olivier salad on her Facebook account.

Ingredients

• 300 g of meat or chicken;
• 1 carrot;
• 4 eggs;
• 1 can of canned peas;
• 2 barreled pickles;
• 2 small fresh cucumbers;
• 1 sour apple;
• 1 lemon;
• 100 g sour cream;
• 70 g mayonnaise;
• salt;
• 1 tablespoon sugar

Preparation

Drain the green peas. Peel and dice fresh cucumbers and pickles. Place them in a colander to drain the juice and brine.

Boil the meat and cut into small pieces. Cut the boiled carrots, eggs and apple into cubes. For dressing, mix the juice of half a lemon with sugar, add sour cream and mayonnaise. Place the sauce in the salad and stir.

If desired, you can add 50 g of capers, 150 g of pickled mushrooms or cilantro.

3. Olivier with chicken

The second most popular version of Olivier is prepared not with sausage, but with chicken. This salad is sometimes called "Capital".

Ingredients

• 5 potato tubers;
• 300 g chicken breast;
• 4 pickles;
• 1 carrot;
• 1 can of canned peas;
• 4 eggs;
• 1 onion;
• 150 g mayonnaise;
• salt.

Preparation

Boil potatoes, carrots and eggs. Cut them into cubes. Cut the boiled meat into pieces or disassemble into fibers. Drain the liquid from the peas. Cut the cucumbers into cubes, chop the onion. Mix all the ingredients, salt and season with mayonnaise.

4. Diet Olivier

From the point of view of diet and proper nutrition, there is nothing criminal in Olivier, except for sausage and very high-calorie mayonnaise. They also need to be replaced. In addition, it is worth putting fewer potatoes in the dish and adding fresh cucumbers.

Ingredients

• 3 potato tubers;
• 300 g chicken or turkey breast;
• 2 pickles;
• 2 fresh cucumbers;
• 1 carrot;
• 1 can of canned peas;
• 4 eggs;
• 1 onion;
• 150 g sour cream;
• 20 g mustard;
• salt.

Preparation

Peel and dice boiled potatoes, carrots, eggs. Boil the meat and disassemble it into fibers. Drain the green peas. Chop cucumbers and onions. Salt. For dressing, mix sour cream and mustard.

It is better to prepare the dietary option in advance. On the first day, it will differ in taste from the traditional Olivier, and on the second, the difference will hardly be noticeable.

5. Vegetarian Olivier

Vegetarian salad is not that difficult to prepare. You just need to replace the sausage or meat with something plant-based, such as soft tofu.

Ingredients

• 5 potato tubers;
• 150 g tofu;
• 1 pickled cucumber;
• 1 fresh cucumber;
• 1 carrot;
• ½ cans of canned peas;
• ½ cans of canned corn;
• 4 eggs;
• 1 onion;
• 150 g mayonnaise;
• salt.

Preparation

Boil carrots, potatoes and eggs. Chop cucumbers, boiled vegetables, eggs and tofu into cubes, chop the onion. Drain the liquid from the peas and corn. Mix the ingredients, salt and season with mayonnaise.

If the salad seems a little bland, add black pepper to taste.

6. Vegan Olivier

Cooking vegan Olivier is a task with an asterisk, since you will have to give up not only meat or sausage, but also eggs and mayonnaise.

Ingredients

• 300 g potatoes;
• 1 carrot;
• 1 large fresh cucumber
• 1 can canned beans (not in tomato sauce)
• ½ cans of canned peas;
• 100 ml of soy milk;
• 100 ml of olive oil;
• 1, 5 tablespoons of lemon juice;
• 1, 5 tablespoons of Dijon mustard;
• salt.

Preparation

Boil the carrots and potatoes. Drain the beans and peas. Dice the potatoes, carrots and cucumber. For dressing, combine soy milk, lemon juice and mustard with a blender. Slowly pour in the olive oil without stopping whisking. When the mixture thickens, you can add the dressing to the salad.

7. Olivier with red fish

If all the sausage is sold out before the New Year, it can be replaced with a more refined version.

Ingredients

• 5 potato tubers;
• 300 g of lightly salted red fish;
• 2 medium fresh cucumbers;
• 200 g frozen green peas;
• 30 g butter;
• 120 g mayonnaise.

Preparation

Cut the boiled potatoes, fish and cucumbers into cubes. Melt the butter in a pan and fry the peas until tender, then cool. Mix all ingredients and season with mayonnaise. There is no need to salt the salad, as it already contains salted fish.

8. Olivier with shrimps

Another recipe for those looking to make a more sophisticated version of the salad.

Ingredients

• 4 potato tubers;
• 300 g peeled shrimp;
• 4 eggs;
• 1 pickled cucumber;
• 1 fresh cucumber;
• 30 g green onions;
• 2 tablespoons of salted cod roe;
• 120 g mayonnaise;
• salt.

Preparation

Boil and cool the shrimp. Chop boiled potatoes, eggs, cucumbers and onions. Put the ingredients in a salad bowl, add caviar, mayonnaise, salt, mix. Optionally add 1 tablespoon of soy sauce to the dressing.

9. Fresh version of Olivier

A recipe for those who lack greens on the New Year's table.

Ingredients

• 2 potato tubers;
• 200 g of beef;
• 2 fresh cucumbers;
• 200 g iceberg lettuce;
• 1 pickled cucumber;
• 1 sour apple;
• 3 eggs;
• ½ cans of canned peas;
• 150 g mayonnaise;
• salt.

Preparation

Boil meat, potatoes and eggs. Tear the salad into small pieces with your hands. Cut beef, cucumbers, potatoes, eggs, apple into cubes. Drain the peas. Stir all the ingredients, salt, season with mayonnaise.

10. Pre-revolutionary Olivier

An adapted recipe for those seeking authenticity.

Ingredients

• 2 hazel grouse;
• 4 potato tubers;
• 50 g lettuce;
• 80 g mayonnaise;
• 2 small fresh cucumbers;
• 8 cancerous necks;
• ½ cup lanspeck;
• 2 teaspoons of capers
• 10 olives;
• 2 tablespoons kabul sauce

Preparation

First you need to find out what is hidden behind some of the names of the ingredients. Lanspeek is a frozen, fatty broth. If you cook jellied meat for the New Year's table, pour half a glass of liquid into a separate container and let it freeze. For the kabul sauce, melt 20 g of butter in a frying pan, fry 40 g of flour on it until golden brown, add 40 g of horseradish and 40 g of cream, warm up and cool.

For salad, boil or bake hazel grouses. If desired, they can be replaced with veal tongue or partridge. Separate the meat from the bones and chop. Chop the boiled potatoes and cucumbers into cubes. Put these ingredients in a bowl, add capers and olives, and season with mayonnaise and kabul sauce. Garnish with boiled crayfish tails, lettuce and chopped lanspeck.

Keep the salad in the refrigerator before serving to prevent the lanspeak from melting.