This appetizer is the most popular among Russian hostesses. Such a dish is prepared both for everyday dinner and for the festive table. And for the New Year’s Eve, it has become traditional at all. The classic Olivier recipe and several interesting varieties are published below.

Olivier salad - a classic recipe with boiled sausage

Ingredients: a pound of quality boiled sausage, 6 hard-boiled chicken eggs, 6 jacket-boiled potatoes, 3 boiled carrots, 2 fresh strong cucumbers, onion head, a standard can of green peas (canned), rock salt to taste.

  1. All pre-cooked ingredients are peeled off and cut into small size.
  2. Onions and cucumbers are chopped as finely as possible. Together with the peas from which the brine is drained, the vegetable is sent to a bowl with ingredients from the first step.
  3. All components are salted to taste and seasoned with sauce.

If desired, fresh cucumbers can be replaced with salted or pickled ingredients. In this case, the latter are taken a little more - 3-4 pieces.

How to cook with beef?

Ingredients: 4 medium potatoes, large carrots, 420 g of beef pulp, 3 chicken eggs, fresh cucumber, a can of green peas (canned food), half an onion, rock salt, light mayonnaise. How to cook such a salad with beef is described below.

  1. To begin with, the first 4 components from the recipe are boiled until cooked. You can cook vegetables and eggs together so as not to stain excess dishes. Further, cooked products are randomly chopped. It is desirable that their pieces be the same size. In this case, the finished snack will look aesthetically pleasing.
  2. All prepared components are poured into a roomy salad bowl.
  3. Beef is cooked separately until cooked. It is better to cook it in advance in salt water with a lavrushka and various seasonings. Cooled meat is cut into thin sticks.
  4. Similarly, beef is chopped and fresh cucumber. You can pre-clean it from hard peels.
  5. It remains to add to the combined components a very finely chopped onion and peas without brine.

Ready “Olivier” with meat is salted to taste and poured with sauce.

Olivier with chicken and fresh cucumbers

Ingredients: large chicken breast, 6 medium potatoes, 2 carrots, 6 chicken eggs, onions, a full glass of green peas (canned food), 2 fresh large cucumbers, a bunch of dill, mayonnaise, salt.

  1. Carrots and potatoes are baked in foil until soft, and then arbitrarily chopped. You can use a multicooker with the “Steaming” function for this. Thus, a maximum of nutrients is preserved in vegetables. Finished products are finely cut.
  2. Eggs are boiled until hard. They are crushed using an egg cutter or grater.
  3. Pieces of chicken are fried in hot oil. Previously, they can be sprinkled with soy sauce and seasoned with your favorite spices.
  4. It remains to chop the cucumber and onions. Last, some housewives pickle. For this, vegetable cubes are sprinkled with a pinch of salt and sugar, poured with any fruit vinegar and left for 12-15 minutes. Then you can add the product to the salad.
  5. At the end, the snack is sprinkled with peas without brine and chopped dill.

It remains to smear "Olivier" with chicken mayonnaise and salt.

With mushrooms

Ingredients: 280 g of pickled mushrooms (any), 4 jacket-boiled potatoes, a can of green peas (canned), 2 boiled carrots, 4 chicken eggs cooked to a solid yolk, a bunch of green onions, mayonnaise, rock salt.

  1. All pre-cooked ingredients are cooled, cleaned and cut with miniature cubes.
  2. Pickled mushrooms can be used whole. But it’s better to cut them into thin slices.
  3. Onion finely chopped.
  4. All slices get enough sleep in a capacious salad bowl. Peas without brine go there.

The appetizer is seasoned with sauce, if necessary, salted and sprinkled with chopped green onions. Pieces of fresh tomato can also be added to taste. This will make the treat more juicy and "summer".

With smoked fish

Ingredients: 3 pre-cooked potatoes, 4 boiled chicken eggs, 170 g of pickled cucumbers, half a can of green peas (canned food), a whole smoked headless mackerel, any sauce and table salt for dressing.

It is interesting: classic winter salad recipe

  1. First, the boiled components are cleaned and cut with a medium cube. It is convenient to use a food processor for this purpose.
  2. Coarsely chopped pickled cucumbers and green peas without brine are sent to the salad bowl after potatoes and eggs. To rid the latter of the fluid, you just need to throw it in a colander.
  3. Most of the time you will have to devote to smoked fish. First, the mackerel is cut into two parts, gets rid of the ridge, tail, fins. Next, all the bones are pulled out. The carcass peel can be left untouched.
  4. The fish fillet is cut large and sent to other components.

Just before serving, the appetizer is seasoned with the chosen sauce. You can use regular or homemade mayonnaise. Since fish and cucumbers are already salted, additional salt may not be needed.

Shrimp and Avocado Recipe

Ingredients: a pound of shrimp, 4 chicken eggs cooked to a solid yolk, ripe soft avocado, half a large boiled carrot, 3 boiled potatoes, 2 pickled cucumbers, a full glass of green peas (canned food), mayonnaise, salt, fresh herbs.

  1. The first thing to do is shrimp. If they are frozen, then first the seafood is washed with cool water until the ice has completely melted.
  2. Next, the shrimp are dipped in boiling salt water for 3 minutes. Lavrushka can also be added to the liquid. If you digest seafood, the meat will become too hard.
  3. Ready-made shrimp are cleaned of shells and cut into cubes. Part of the whole seafood can be left for decoration snacks.
  4. All pre-welded and cooled components are cleaned and chopped into cubes. Avocados and cucumbers are similarly cut.
  5. All ingredients are combined in a roomy bowl and seasoned with mayonnaise, chopped herbs and salt sauce.

The appetizer is decorated with the remaining whole shrimp.

Cooking with smoked sausage

Ingredients: 170 g of cervelat (sausage), 3 pre-cooked potatoes, 5 boiled carrots, 3 boiled chicken eggs, a standard can of green peas (canned food), onion, small salt, any mayonnaise.

  1. All pre-boiled and cooled components are cleaned and crushed with a small or medium cube. You can immediately fill them in a suitable salad bowl. In order for the components to be cleaned faster and easier, it is worth immediately after extraction from boiling water to fill them with ice water for 6-7 minutes.
  2. Onions are chopped very finely. But the sausage is crushed similarly to the components from the first step. If the slices of the main products are the same size, this will make the appetizer especially delicious and attractive in appearance.
  3. All prepared components are mixed with peas without brine, if necessary, salted and watered with a small amount of mayonnaise.

Before serving, you need to cool the appetizer well.

Soviet-style recipe

Ingredients: 4 potato tubers, medium pickled cucumbers and pre-cooked chicken eggs, a pound of high-quality cooked sausage, 2 carrots, a can of green peas (canned food), shallow salt, onion, fat mayonnaise.

  1. The sausage is cut quite large. Only in this case will it be clearly felt in the salad.
  2. The potato, along with carrots, is well washed and boiled right in the peel until soft. It is convenient to check the readiness of vegetables using ordinary toothpicks. The cooked cooled products are randomly ground. They should be cut smaller than sausage.
  3. Pickled cucumbers are cut into thin sticks or a small cube. Onions are chopped into thin half rings. Eggs are passed through a special string cutting.
  4. It remains to open a can of canned green peas and discard it in a colander.
  5. Now all prepared components are connected. To taste, you need to sprinkle with salt and season with fat sauce. If the cucumbers and mayonnaise are quite salty, then you do not need to add an additional snack.

A well-mixed dish is immediately served on the table.

With apples

Ingredients: 270 g of veal pulp, boiled carrot and 3 boiled potato tubers, onion, 3 chicken eggs cooked to a hard yolk, a jar of canned peas, medium sweet and sour green apple, table salt to taste and mayonnaise.

  1. Veal should be boiled in advance. For the salad, a lean piece is selected without fat, films, ligaments. It is prepared in salt water with various spices. Already cooled meat is cut with thin long sticks.
  2. The pre-cooked remaining products are cleaned and cut with medium cubes using a knife or using a food processor.
  3. Onions are chopped in very small pieces. You can scald it with boiling water and leave it in water for a couple of minutes. This will make the vegetable less crispy and remove bitterness from it.
  4. The apple gets rid of the peel and seed box, after which it is randomly cut.
  5. All ingredients are combined in a beautiful salad bowl, peas without brine are poured out to them, sauce and salt are added.

So that the snack is well insisted, before serving, it is cleaned for an hour in the refrigerator. Previously, the bowl is covered with cling film.

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