Five best recipes for 'Olivier' salad for the New Year

Olivier is one of the most popular salads. It is considered festive and traditionally New Year's, reminds "Today".

Eggs, potatoes, green peas and mayonnaise can be called immutable components of Olivier, the rest of the ingredients can vary indefinitely.

Olivier: traditional sausage recipe

Cooking time: 1,5 hours

Ingredients:

• 3 medium potatoes
• 3-4 carrot
• 4-5 eggs
• 350 g ham or doctor's sausage
• 450 g of canned green peas
• 5-6 pickled cucumbers
• 5 shoots of green onions
• 1 dill
• 250 g mayonnaise (preferably homemade)
• Salt, black ground pepper

Method of preparation:

1. Wash the potatoes and carrots with a brush and boil in salted water until tender. Boil the eggs separately, not allowing the yolk to digest. Peel and cut into 5mm cubes. Cut the ham into the same cubes.
2. Mix all the ingredients in a salad bowl, add finely chopped green onions and dill. Season with black pepper, season with mayonnaise and refrigerate.
3. If pickles with large seeds, remove them. Then cut into cubes of the same size. Place in a separate container. Drain the liquid from the peas, transfer the peas to a separate container.
4. Add pickles and green peas to the salad before serving. Stir the salad again, taste and add salt and black pepper if necessary.

Olivier with shrimps

Cooking time: 1 hour

Ingredients:

• 200 g boiled peeled shrimp
• 3 medium potatoes
• 1 large carrot
• 3 eggs
• 2 pickled cucumber
• 100 g peas
• 150 g homemade mayonnaise
• Salt - to taste

Method of preparation:

1. Leave small shrimps whole, and cut large ones.
2. Boil the potatoes and carrots in their skins, and it is better to cook the carrots in a separate container, adding a pinch of sugar to the water during cooking - it will be tastier this way.
3. Potatoes and hard-boiled eggs are best immersed in cold water after boiling to make them easier to peel.
4. Finely chop potatoes, carrots, cucumbers, peeled apple and place in a salad bowl with shrimps.
5. Eggs need to be peeled and grated on a coarse grater.
6. Season with a little salt and season with mayonnaise. Garnish with herbs when serving.

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Olivier with chicken and fresh cucumbers

Cooking time: 1,5 hours

Ingredients:

• 2 chicken fillets (you can take thigh fillets)
• 3 pcs. potato
• 3 eggs
• 1 carrots
• 250 g frozen peas
• 2-3 fresh cucumbers
• Mayonnaise - to taste
• Salt, pepper - to taste

Method of preparation:

1. Boil potatoes and carrots in a peel, cool and peel.
2. Boil green peas in salted water until soft. This will take about 5 minutes from boiling.
3. Boil eggs hard-boiled, cool and peel.
4. Wash the chicken fillet and boil in salted water for 30-40 minutes. Cool it down.
5. Cut all ingredients into cubes.
6. Add green peas and season with mayonnaise. Season with salt and pepper to taste.

Real Olivier salad: a classic recipe

Cooking time: 1 hour

Ingredients

• 200 g quail
• 240 g crayfish necks
• Xnumx g boiled potatoes
• 60 g boiled carrots
• 100 g peas
• 100 g pickles
• 40 g chopped capers
• 140 g homemade mayonnaise
• 8 quail eggs
• Truffle oil to taste
• Salt - to taste

For mayonnaise:

• 800 g of vegetable oil
• 1 yolk
• 7 g white vinegar
• 80 g Dijon mustard
• 8 g of salt
• 40 g sugar

Method of preparation:

1. Bake the quail with salt and pepper in the oven until tender. Cool and disassemble into fillets.
2. Mix all chopped vegetables with meat, crayfish tails and season with homemade mayonnaise.
3. Put the prepared salad in a deep plate. Decorate with half boiled quail eggs and crayfish tails. Place a light drip of truffle oil on the salad.
4. To make homemade mayonnaise, whisk the yolk, add mustard, vegetable oil, vinegar, salt and sugar. Mix everything thoroughly.

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Olivier with beef

Cooking time: 30 minutes

Ingredients:

• 250 g cooked beef (hip)
• Xnumx g boiled potatoes
• 150 g boiled carrots
• 150 g of canned green peas
• 150 g pickles
• 4 hard-boiled eggs
• 75 g mayonnaise
• 75 g sour cream with a fat content of 10%
• 5-7 g mustard
• 10 g fresh spicy herbs
• Salt, freshly ground black pepper

Method of preparation:

1. Cut the beef, potatoes, carrots, pickles and eggs into small cubes (about the size of a pea).
2. Mix in one bowl and add green peas.
3. Stir, salt, pepper and season with a mixture of mayonnaise, sour cream and mustard. Garnish with herbs when serving.

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