Easy Olivier recipe

Easy Olivier recipe

It would seem that what could be easier in cutting Olivier, but there are also subtleties in the preparation of this simple salad, the observance of which is necessary. We have gathered all the most important rules to make your appetizer turn out perfect.

Peculiarities of cooking Olivier:

The protein component of the salad - beef tongue, veal, chicken fillet or doctor's sausage. What to choose is solely up to you. A more dietary option will be a salad made of boiled meat, but it is easier and tastier to prepare it with boiled sausage.

It is important to observe the proportions of ingredients: potatoes, carrots and eggs should be in larger quantities than the other components. Together they form the base of the salad, and the taste and texture are corrected by adding the other products. Do not neglect the addition of peas, it is he who completes the flavor picture of the salad.

Peculiarities of cooking Olivier

:From unusual ingredients in Olivier you can add a finely chopped sour apple or fresh cucumbers. This will refresh the taste of the salad and make it more juicy. However, add fresh cucumbers just before the mayonnaise dressing so that their moisture does not have time to soak the other ingredients.

Sometimes hostesses add finely chopped onions marinated in boiling water, but this version of the salad is for a fan. As a dressing, the salad recipe suggests the use of mayonnaise.

Remember that the best option would be a homemade mayonnaise. However, if you still decide to use purchased mayonnaise, we recommend choosing a high-calorie one, because the higher the fat content, the less water and preservatives in it.

List of ingredients:

  • Potatoes - 4 units;
  • Carrots - 2 pcs;
  • Sausage doctor - 0,5 kg;
  • Eggs - 4 pcs;
  • Green peas in a jar - 200 g;
  • Pickled cucumbers - 4 pieces;
  • Vegetable oil - 1 tbsp;
  • Salt, pepper and mayonnaise - according to taste preferences;
  • Dill - 100 g; Dill - 100 g.
Simple olivier recipeCooking

consists of the following simple steps:

  1. Peel vegetables with a soft brush, wash and boil in boiling water, check readiness by piercing with a fork. Take out the vegetables, cool slightly. With vegetables still warm it will be easier to peel them. After peeling, let the vegetables cool completely. Slice into equal small cubes in a deep bowl. If you slice the vegetables while they are warm, the pieces will stick together. So don't neglect this tip and wait for them to cool completely. You can even boil and peel vegetables in the evening and slice them the next day.
  2. Boil the eggs. Boiling time should not exceed 10 minutes from the boiling point, then the product will retain maximum nutrients. Immediately after the time, put the saucepan under a stream of cold water, this stops the boiling process inside the eggs and it will be easier for you to remove the shell. Cut the eggs into cubes the size of the vegetables.
  3. Dice the sausage. Choose a good quality sausage, this will have a positive effect on the overall taste of the snack salad.
  4. Dill will need to be chopped. Both fresh and pre-frozen will do. It will give the salad freshness.
  5. Cut cucumbers into small cubes and squeeze out the excess liquid with your hands.
  6. Open the peas, strain them in a metallic sieve and allow the liquid to drain.
  7. Mix all the ingredients and season with salt. To prevent the products from sticking together you can add some vegetable oil and mix it. After that, dress with mayonnaise to the desired consistency. Taste the salad and finely season it. Let the salad to stand for a few hours in a refrigerator, then you can serve it to the table.
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