Classic olivier salad

Try the classic recipe of Olivier salad with boiled potatoes, carrots, eggs, pickles, peas, mushrooms, sausage, and onions. The delicious combination of ingredients, dressed with mayonnaise, will be a real highlight of the festive table.

Olivier Salad Recipe

The classic Olivier salad recipe is a true classic of festive tables. This dish is known for its unique taste and combination of ingredients. Olivier is made from boiled potatoes, carrots, eggs, pickles, canned peas, marinated mushrooms, fresh onions, and cooked sausage. All the ingredients are diced and mixed with mayonnaise. The finished salad is garnished with fresh herbs and served cold.

Ingredients:

4 medium potatoes
3 carrots
4 eggs
4-5 pickles
1 can (400 g) canned peas
200 g marinated mushrooms
200 g cooked sausage
1 large onion
4-5 tablespoons mayonnaise
Fresh herbs for garnish (dill, parsley)

Preparation steps:

Boil the potatoes and carrots until tender. Let them cool.
Hard-boil the eggs, then cool and peel.
Dice the boiled potatoes, carrots, eggs, pickles, marinated mushrooms, and sausage into small cubes. Transfer all the ingredients to a large bowl.
Finely chop the onion and add to the bowl with the other ingredients.
Add the canned peas to the salad.
Add mayonnaise to the bowl and mix thoroughly so that all the ingredients are evenly coated with mayonnaise.
Garnish the salad with fresh herbs.
Before serving, leave the salad in the refrigerator for a few hours or overnight for the ingredients to blend well.

Tips:

To enhance the flavor of the salad, dice all the ingredients to the same size.
When slicing the pickles, remove the seeds to avoid excess moisture in the salad.
If you want to give the salad a lighter and healthier touch, replace regular mayonnaise with yogurt or sour cream.

Common mistakes:

Overcooking the potatoes and carrots can lead to softening and loss of shape of the vegetables in the salad. Make sure to monitor the cooking time.
Be sure to completely cool the boiled ingredients before slicing and mixing to avoid the formation of condensation and moisture in the salad.
Be cautious with the amount of mayonnaise to avoid oversalting the salad. Keep in mind that pickles and sausage already contain enough salt.

Did you know that?

The classic Olivier salad has several interesting facts related to its origin and popularity:

Origin story: Olivier salad was invented in the late 19th century in Moscow by French chef Lucien Olivier, who owned the restaurant "Hermitage." He created this salad as one of the gourmet dishes on his menu.
Original recipe: The original Olivier salad recipe included ingredients such as duck, veal tongue, crayfish, and black truffle. It was presented as a luxurious and exquisite dish for wealthy gourmets.
Popularity in Russia: Olivier salad became popular in Russia and was adopted into the national cuisine. Currently, it is one of the most well-known and popular salads in Russia and the post-Soviet space.
Recipe variations: Olivier salad has many variations, and each family or restaurant may add their preferred ingredients. Some variations may include adding apples, mustard, green peas, or corn.
Festive dish: Olivier salad is a traditional dish on holiday tables in Russia, especially during New Year's celebrations. This salad is considered a symbol of a festive meal and embodies a holiday spirit.
International recognition: Olivier salad gained recognition beyond Russia. It became popular in many countries worldwide and appeared on the menus of many restaurants with Russian cuisine.