Classic Olivier salad recipe for the New Year. New Year's salad "Olivier" - the holiday begins with treats

People who lived in the 80s, when they see the new Olivier, remember everyone’s favorite holiday - New Year. In Soviet times, this dish accompanied any feast. Nobody asked the question: “How many calories are in Olivier salad with mayonnaise?” Preparing the treat was a family tradition, and the smell of boiled vegetables along with sausage told everyone that a great celebration was coming soon.

You can find out other equally interesting recipes, for example, or, on our website.

The recipe for this salad is known to every housewife; the composition is very simple, and when you want to feed your family or a large group to the full, you can please them with a classic cold appetizer.

Ingredients of classic Olivier salad with sausage:

• Potatoes – 210 g;
• Carrots – 160 g;
• Sausage – 260 g;
• 7 chicken eggs;
• Pickled cucumbers – 90 g;
• Pickled peas – 130 g;
• Salt – 15 g;
• Vegetable oil – 110 ml;
• Mustard – 35 g;
• Sugar – 22 g.

Classic Olivier recipe:

1. Potatoes and carrots need to be washed to remove dirt and boiled until tender in water with a little salt added. After the root vegetables have cooled, you need to peel the vegetables and cut them into cubes.
2. Boil chicken eggs hard, after cooking, cool, peel and cut into pieces.
3. You can take the sausage according to your own taste. Smoked is also suitable, but boiled is best, without lard. Cut the product into small pieces.
4. Cut the pickled cucumbers into small cubes and, if necessary, squeeze out a little of the marinade with your hands.
5. Place the peas in a colander to remove excess liquid.
6. You can use ready-made mayonnaise, but in order to achieve maximum taste, it is advisable that the sauce be homemade. To prepare, you should use a mixer or blender to mix all the ingredients at high speed. Break a couple of chicken eggs into a bowl, add prepared mustard, add salt and sugar. While beating at maximum speed, pour in the vegetable oil in a thin stream. This will make the mayonnaise lighter and thicker.
7. Mix all the products in a large salad bowl, add a little salt to the contents and mix with mayonnaise.

Tip: Olivier salad calories per 100 grams. product will be reduced if you add low-fat sour cream as a dressing.

You can find out how to cook or if you look at other sections of our website.

Olivier salad - classic recipe

Olivier with shrimp has a completely different taste, different from the one we are accustomed to since childhood. But this does not mean at all that your guests will not like the dish; on the contrary, this particular appetizer will cause everyone’s approval and admiration.

Classic Olivier salad composition:

• Potatoes - 270 g;
• Shrimp – 290 g;
• Fresh cucumber – 130 g;
• Carrots – 160 g;
• 4 chicken eggs;
• Green peas – 90 g;
• Greens – 35 g;
• Mayonnaise – 65 ml;
• Salt – 11 g;
• Mixture of allspice – 6 g.

Olivier salad - classic recipe, step by step:

1. Wash the potatoes and carrots, cook until tender, cool, peel and cut into small cubes.
2. Boil chicken eggs until ready, cool in ice water, peel and chop into small segments.
3. Wash and cut the cucumber into small pieces. If the peel is bitter, it is better to cut it off.
4. Rinse the greens and separate the branches for decoration.
5. Dip the shrimp into boiling water with added salt, and you can also throw in a bay leaf and peppercorns for a spicy aroma.
6. Keep the seafood in boiling water for about five minutes, remove it, wait until it cools, peel and cut. Leave a few shrimp whole to garnish the appetizer.
7. Drain the peas in a colander to remove excess juice.
8. Combine the prepared ingredients, add salt and allspice, mix with mayonnaise.
9. Garnish the appetizer with sprigs of fresh herbs and whole shrimp. You can add lemon slices to taste.

The recipe is also perfect for decorating the table of a festive feast.

Olivier - classic recipe

When you add salmon, Olivier salad completely changes its aroma and taste. The main note of such an appetizer becomes fishy, ​​and the original dressing turns an ordinary dish into a culinary masterpiece.

For Olivier in a new way you need:

• Salted salmon – 230 g;
• Caviar – 80 g;
• Potatoes – 180 g;
• 4 chicken eggs;
• Pickled cucumber – 110 g;
• Fresh cucumber – 130 g;
• Onion – 80 g;
• Juice of half a lemon;
• Greens – 25 g;
• Mayonnaise – 65 g;
• Salt – 9 g.

Step-by-step preparation steps:

1. Remove the salted salmon from the package, examine the fillet for bones, remove if any, cut the clean meat into cubes.
2. Boil potatoes and eggs until tender, cool and peel, cut into small pieces.
3. Cut the salted and fresh cucumber into cubes, squeeze out excess juice if necessary.
4. Peel the onion and chop it into small pieces.
5. Chop the greens with a knife, after washing them first.
6. In a large salad bowl, mix all the products, add salt, mayonnaise and lemon juice, mix everything, and garnish with red caviar and herbs on top.

Winter Olivier salad - classic recipe

Olivier salad is a hearty dish, so you can replace the sausage with your favorite type of meat. For example, if you add chicken fillet, you can increase the nutritional value of the snack.

Ingredients (for 4 servings):

• Chicken fillet – 190 g;
• 5 chicken eggs;
• Potatoes – 130 g;
• Pickled cucumbers – 140 g;
• Fresh gherkins – 110 g;
• Pickled peas – 90 g;
• Carrots 80 g;
• Onion – 70 g;
• Mayonnaise – 65 ml;
• Salt - 4 g.

Step-by-step preparation:

1. Wash and cook the chicken meat until tender in salted water, then cool, cut into small pieces.
2. Wash the potatoes and carrots, boil until softened, peel and cut into cubes.
3. Hard-boil chicken eggs, cool, and chop into pieces similar to other products.
4. Cut the cucumbers into pieces; you can cut off the peel if it is too thick or bitter.
5. Peel and chop the onion.
6. Combine all products, season with mayonnaise and mix.
7. You can decorate the appetizer with sprigs of fresh herbs and peas.

Olivier salad for the New Year with smoked duck

Sometimes you want something unusual. At such moments, it’s worth preparing everyone’s favorite Olivier salad with the addition of smoked duck breast. The appetizer has a characteristic smoked aroma and excellent taste.

Ingredients for the dish (4 servings):

• Smoked duck fillet – 270 g;
• 5 chicken eggs;
• Potatoes – 120 g;
• Pickled cucumbers – 170 g;
• Green peas – 90 g;
• Carrots – 80 g;
• Mayonnaise - 45 g;
• Salt – 7 g.

Preparing snacks:

1. Cut the duck fillet into cubes, separating the meat from the bones and skin.
2. Hard-boil the eggs, cool, peel and chop into small pieces.
3. Wash the potatoes and carrots, boil them, when cool, cut them into cubes.
4. Chop the cucumbers into pieces and squeeze out the excess juice with your hands.
5. Place the peas in a colander and wait until the marinade drains.
7. Mix the products, add mayonnaise, stir, and add salt to taste.
8. You can decorate Olivier for the New Year's table with pieces of boiled quail eggs, herbs or olives.

The well-known Olivier salad is perfect for any celebration, will decorate the table, and will also delight the guests present. A hearty dish will help feed a large and hungry company, thereby helping out the hostess, who will not have to prepare many different treats.

It's hard to imagine a New Year's table without such a tasty and beloved dish as Olivier. Each housewife prepares a salad using her own recipe, easily replacing one ingredient with another, which only adds originality to the dish. No salad can replace Olivier on New Year's Eve, so many recipes for this delicacy have been invented. In every home, there may be several types of Olivier on the table, both classic and home-made. Most people cook just such dishes in order to come up with something of their own. For many, it doesn’t matter what products are included in the salad. The main thing is that this symbol of the New Year is on the table and is very tasty, replacing other salads. This usually happens, so housewives prepare the salad not in portions, but in whole pots, so that they can feed their household and guests every day. And what could be better on the morning of January 1st, open the refrigerator, take out a chilled salad and heal after the festive night. But don’t forget: Olivier is a fairly high-calorie salad, you shouldn’t overeat!

#1 Olivier classic or Soviet style: classic recipe for your favorite New Year’s salad

The dish is prepared for 10 servings, which contain 405 kilocalories. Protein is about 15 grams, fat is 26 grams, and carbohydrates are almost 29 grams. But these figures are for raw products, without taking into account mayonnaise or sour cream, as well as salt. Caloric content increases when foods are cooked and mixed together.

For 10 servings you will need:

• potatoes - 7 large pieces
• carrots – 5 pieces
• pickles
• 1 can of green peas
• 6 chicken eggs
• 300-350 grams of doctor's sausage.

The refill consists of:

• sour cream (about 100 grams)
• mayonnaise (200 grams)
• salt.

The cooking process will take about an hour. It is also worth considering the time required to cook potatoes, carrots, and eggs. Then the products must cool, which takes an hour. During this time, you can cut the pickled cucumbers, the brine from which should drain. Before cooking, you also need to open the canned peas, which need to be placed in a colander to drain the liquid.

When the cooking stage is completed and the food has cooled, then you can start slicing. Everything crumbles into small cubes. The order does not matter, since the products will then be mixed in one bowl.

Place the ingredients in a large saucepan or deep bowl. Before dressing, the future salad is mixed, and only then you need to add mayonnaise, sour cream, and salt to taste. Everything is mixed again so that all the products can be soaked in the dressing.

#2 Olivier with sausage: recipe for Olivier salad with boiled sausage

This type of famous French salad has slightly fewer calories - about 349, but for products in a raw state and not seasoned with mayonnaise. The fat content is just over 19 kilocalories, which is less than in the classic Olivier version. But there are significantly fewer servings here - only 4; if there is a need to increase the amount of salad, then you need to take twice as many ingredients.

For four servings you will need:

• boiled sausage (250 grams)
• 3 medium sized potatoes
• 1 carrot
• 2 pickled cucumbers
• 3 chicken eggs
• half a can of canned green peas.

Olivier with sausage should be seasoned with mayonnaise. Salt is added to taste.

Wash the potatoes and carrots, then place them in a saucepan, where they cook until fully cooked. Eggs are placed in a separate bowl and need to be hard-boiled. While these ingredients are cooking and then cooling, you need to make canned peas and pickled cucumbers. The peas need to be strained and then left to drain for a while. It is best to use a colander for this purpose. The cucumbers are cut into cubes and also left to drain the brine. When the potatoes and carrots have cooled, they need to be peeled. Potatoes are cut into cubes, and carrots into circles. Eggs are also peeled and cut into cubes, like sausage. All products should be placed in a deep bowl or pan, stirring when everything is chopped. The next step is to add peas and pickles. After stirring, add mayonnaise and, if necessary, salt to taste. The salad must be cooled thoroughly and only then served. Sometimes there may be more or less of some ingredients, it all depends on the imagination and desire of the housewife. If you want a pronounced taste, then you should increase the amount of carrots. Eggs are perfect for density, so you can add not 3 pieces, but 5 or 6.

#3 Olivier with chicken: recipe for your favorite chicken salad

Another version of your favorite treat is Olivier with chicken, the technology of which is no different from other options. The dish includes other products that give the salad originality.

The main components include:

• potato
• chicken fillet
• carrot
• onion
• peas.

For refueling you need:

• mayonnaise
• pepper
• salt.

First of all, you should take care of the fillet, which needs to be washed, then placed in a pan with cold water and put on fire. When the water boils, then reduce the heat to medium to cook until done. There is no need to take out the finished meat, but let it cool along with the broth so that the fillet is much juicier.

Then the potatoes and carrots are washed, after which they are poured with boiling water from a kettle. You need to cook for about 20 minutes, then the water is drained and the vegetables are allowed to cool.

Boil the eggs separately for 10 minutes. Once hard-boiled, they must then cool down so that they are easy to clean.

Cucumbers and peas should be placed in separate containers while the vegetables and eggs are cooling to allow the brine to drain. And only then can you begin the actual cooking process. The fillet is cut against the grain into separate small pieces, or disassembled by hand. Potatoes, eggs and carrots are cut into even, small cubes. After peeling, cut the onion very finely. The products should be placed in a deep bowl, then mixed, adding peas. And only then can you add mayonnaise, after which you need to taste it. If necessary, add salt and pepper. Mix again and put Olivier in the refrigerator for one hour. This will allow the dish to soak in the mayonnaise. Should be served chilled.

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#4 Real Olivier: a recipe for real Olivier salad in French traditions

Real housewives should also know how to cook a French salad recipe, invented by chef Lucien Olivet. This happened in 1864, when the Frenchman visited Moscow, where in one of the restaurants he pleased visitors with an unusual delicacy. He took the secret of his salad with him, so chefs tried to reproduce the dish for many years. This caused the replacement of one ingredient with another, the sauce was completely replaced with mayonnaise. They didn’t work at all to reveal its secret; they forgot about the sauce, so housewives and cooks replaced it with mayonnaise or sour cream. Many components were generally replaced with sausage, chicken, beef, and carrots. This made the salad more accessible to ordinary people. An old recipe was revealed many years after Olivier's death, according to which the salad included the following products:

• hazel grouse;
• calf tongue;
• potato;
• boiled crayfish;
• fresh and pickled cucumbers;
• quail eggs;
• pressed black caviar;
• lettuce leaves;
• capers.

According to historians, partridge fillet could also be added to the salad. The meat of hazel grouse and partridge must be boiled, as well as crayfish, eggs, and veal tongue. The salad was prepared in layers. Everything was arranged in this strict order:

First, hazel grouse fillet, partridge fillet, topped with jelly. It is prepared from the broth in which the meat was cooked. These ingredients were located in the very center of the dish;

Crayfish necks, like veal tongue, potatoes, quail eggs, and gherkins were used for decoration. Everything needs to be cut into pieces and placed in a circle on a dish with the rest of the ingredients;

The delicacy was topped with mayonnaise, which Chef Olivier personally prepared.

Today in France they use this salad recipe from a famous chef, which includes:

• quail eggs,
• fillet,
• veal tongue,
• gherkins,
• potato,
• capers,
• eggs.

First you need to cook everything, for which it is recommended to put all the ingredients on the fire at the same time, but in different vessels. Quail fillet is cooked for about 50 minutes, eggs, shrimp (can be replaced with crayfish) - only 7 minutes, potatoes and carrots until fully cooked, quail eggs - up to 10 minutes, so that they are hard-boiled.

While these products are being prepared, cucumbers, olives or black olives are cut into cubes, and onions are finely chopped. To prevent it from becoming bitter, it is then doused with boiling water. The peas need to be opened and poured into a colander to drain the brine. When the vegetables and meat have cooled, the products are also cut into cubes. All components of the salad are seasoned with mayonnaise, which is prepared at home, or replaced with Provençal sauce. To prepare it you need olive oil, yolks, wine vinegar, Dijon mustard. All these components are mixed, where salt and pepper are added to taste. Because of this composition and sauce, the salad is called winter.

#5 Olivier Shuba: recipe for Olivier salad under a fur coat

Olivier under a fur coat is quite unusual. This type of salad is great for vegetarians and those on a diet. For the dish you need:

• 8 potatoes
• 7 carrots
• 4 pickled cucumbers
• 1 can olives (pitted)
• half a can of canned peas
• Adyghe cheese
• small beets
• seaweed
• half a teaspoon of salt and asafoetida.

Ingredients for mayonnaise are purchased separately:

• vegetable oil
• concentrated milk
• Russian mustard
• sugar
• lemon juice.

First, mayonnaise is prepared by mixing salt, sugar, milk and mustard in a blender. Then, while whipping, you need to slowly pour in the oil. Finally, lemon juice is added and everything is mixed again. Next, you need to boil the vegetables, let them cool and cut them into cubes, like cheese and cucumbers.

The salad dish should be large in order to lay out the ingredients in layers. First potatoes, then carrots, cucumbers, olives, peas and cheese. Season with mayonnaise only before serving.

Next comes the turn of preparing herring under a fur coat. In a separate form, place cabbage, potatoes, and beets in rows, greasing each layer with mayonnaise. Instead of onions, you can use asafoetida, which will make the salad taste sharper and piquant. Then both salads are laid out in a saucepan or tall form - Olivier is covered with a fur coat.

#6 Olivier with cucumber: recipe for Olivier salad for the New Year with fresh cucumber

This salad is perfect for the New Year's table because it will be nutritious and low in calories. Products should be calculated based on the required number of servings.

For 4 servings you need:

• can of canned peas
• 200 grams of fresh cucumbers
• 3 chicken eggs
• 200 grams of “varenka”
• mayonnaise.
• If desired, you can add onions, parsley, dill, and salt.

First, boil the eggs while they cool. You need to open the green peas, let them drain, at this time finely chop the onion, parsley and dill, and cucumbers into cubes. Then the eggs and sausage are cut into cubes. All ingredients are mixed in a bowl, everything is seasoned with mayonnaise, and salt if necessary.

#7 Olivier with meat: recipe for New Year's salad Olivier with meat

For the salad you need:

• meat or sausage
• 4 eggs
• 350 grams of potatoes
• 150 grams of cucumbers
• 1 can of green peas
• green onion
• mayonnaise.

Meat, potatoes and carrots are cooked until fully cooked, then cool. Then these components are cut into cubes, placed in a bowl, onions, finely chopped eggs and cucumbers are added there. When all the ingredients are in one container, mayonnaise is added there and the dish is salted if necessary. You can decorate the salad with herbs on top. If you replace meat with sausage, then you need to choose only a high-quality product. Cucumbers can be either fresh or pickled. You can experiment with different ingredients to surprise your guests and family with the unusual taste of the salad.

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For a dish prepared with love to become a real highlight of the program, two aspects must be present: excellent taste and creative design. So even the simplest treat will become a delight, and today we will tell you how to decorate Olivier salad with your own hands for your birthday and New Year with photo examples. It’s not at all difficult to make something original out of a traditional snack; the main thing is to use your imagination, roll up your sleeves and arm yourself with practical advice from Povarenok.

Every holiday and any special event, be it a buffet or just a picnic with friends on the day of a memorable date, has its own uniqueness, which should be reflected in the design of the salad. And if the chef’s inspiration and creativity are overflowing, then even the traditional Olivier salad is transformed beyond recognition.

You just have to remember the main rules for decorating a salad:

• we use the ingredients that make up the salad for decoration,
• or components of neutral taste,
• or products that go well with salad.

Nothing complicated, everything is very clear, and you can start taking creative action.

Most home cooks still adhere to the principle of serving salad on a common platter or in a salad bowl. And this has its own zest, because to decorate the classic Olivier salad in this context, a great variety of interesting ideas for decorating the salad have been invented for an impressive presentation on the table.

How to decorate Olivier for the New Year

For example, on the New Year's table, Christmas motifs would be appropriate: fir trees, wreaths, candles, clocks, pine cones, as well as symbolic attributes of the coming year.

We offer several master classes on creating New Year's figures for decorating salads.

To make a ring for a wreath, simply place a glass in the center of the dish before laying out the salad and cover it with snack cuttings, then carefully remove the container.

In the case of the figure eight, the system for laying out the salad is identical, only here you need to use two glasses with circles of different diameters - large and small, for example, you can use a glass and a stack.

How to beautifully display Olivier on February 23, March 8 or Easter

These and other religious or professional holidays also have their own narrow motifs in decoration.

You can place Olivier on a plate in the shape of a number 8, a star, an egg, a tank, or a bouquet of flowers.

For a men's holiday, you can decorate the salad with grated carrots and chopped olives in the form of a St. George's ribbon, or grated pickled cucumber and cheese for toast in the form of pagons and an officer's jacket.

On Easter Sunday, a salad with a church or the Easter symbol of the 19th century will look great on the table.

Olivier is also prepared for the Muslim holiday of Eid al-Fitr, where a figurine of a lamb made from pickled cauliflower can be used as decoration. These are the most popular, but no less original options for decorating the Olivier snack.

Children's parties have recently begun to be held on the principle of a costume themed party, the originality of which can be emphasized by an interesting presentation of salad.

By designing Olivier in the form of animals, cartoon characters, rainbows and other original forms, we can increase children’s interest in such dishes.

It is also very interesting to decorate the salad with some edible figures. If you lay out the salad in a circle, sprinkle with grated cheese and place figurines of mice made from eggs on it, then such a treat will definitely become the main dish of the holiday.

We recommend several master classes on how to make interesting edible figures.

A universal option for decorating Olivier in a common plate is to lay out the salad in the shape of a bowl and fill it with various snacks.

To do this, the salad should be laid out in a wide circle so that its edges are higher than the middle. What can you put in the center? For example, Raffaello cheese balls, stuffed quail eggs or canapés would be an excellent solution.

For birthdays, the range of decorations increases significantly, however, for this holiday, decorations in the form of:

• numbers according to the age of the birthday person or date of birth,
• decorating the salad as a festive surprise with a ribbon of carrots or tomatoes,
• a bouquet or basket of flowers cut from vegetables, eggs, cheese or sausage.

How to Decorate a Salad with Edible Flowers

Also quite interesting is the option of how to beautifully decorate Olivier in the form of a rose. To do this, you need to place the salad on a plate in a heap, and cut the fresh cucumbers lengthwise into thin slices, then insert them into the salad in the form of petals, as in the photo.

We also offer several options for master classes on creating edible flowers.

Buffets, coffee breaks and other buffet-style social evenings literally require Olivier salad to be served from the portioned diner.

And here edible containers such as tartlets, baskets, cones and even chips will come in handy, with the help of which you can beautifully present a treat on a large platter.

Serve Olivier in tartlets

Tartlets are sold in almost every supermarket, and preparing these shortbread containers at home is quite simple.

How to make homemade tartlets

You just need to knead the simplest shortbread dough from butter, flour, sugar, salt and water (milk), keep it in the refrigerator for 1-2 hours and then roll out a layer of dough 5 mm thick and cut it using metal cake pans circles.

Then we insert the cut out circles into the molds, straighten them and place another mold on top so that during baking (15 minutes at 180 o C) the tartlets can keep their shape.

As soon as the sand baskets have cooled, they can be filled with salad and decorated with herbs, carvings, red caviar, shrimp, and olives.

Olivier salad in lavash

Lavash is just a real find for a buffet. What can you do with this thin Armenian bread? It makes excellent baskets and cones, tubes and envelopes, bags and rolls.

You can find out more about serving salad in pita bread on our website.

Waffle cones

Waffles made from unsweetened dough are also a trump card for portion serving. Waffle cups, tartlets and cones will be an excellent option for filling Olivier salad.

Serving Olivier in chips

Large chips such as Pringles or Nachos can also often be seen at banquets as a portioned base for salad.

However, it should be borne in mind that the Olivier ingredients in this case should be cut quite finely.

Cheese and potato baskets

Cheese and potatoes make chic baskets for serving Olivier salad.

Making cheese baskets at home

• To do this, grate the cheese on a coarse grater and place it on a greased plate and in the microwave.
• The cheese melts and turns into an elastic layer, which after cooling can be bent into a basket, shaped into a regular glass.

Making potato baskets at home

• Potatoes are also grated on a coarse grater, mixed with starch, placed along the walls in a metal strainer and deep-fried.

After frying and cooling, the potatoes are easily removed from the sieve and remain in the shape of a nest-basket.

Other Creative Ways to Serve Portioned Salad

Ham and cheese rolls filled with salad will look great on the table.

Another original way to beautifully and extravagantly present guests with a classic Olivier salad is to design a creative basket from bread straws, green onions or smoked braid cheese and a base in the form of a slice of bread cut out in a circle.

So, we stick the straws into the base bread and use onion feathers (cheese ribbons) to weave a regular basket on them. This presentation looks not just impressive, but stunning. Guests will definitely be amazed by such a creative idea.

Often, photos from holidays are full of not only portraits of guests, but often the camera lens moves to the table served with delicacies. That’s why sometimes you want to amaze your guests with something original. Why not, for example, serve the salad not in simple plates, but in “natural” bowls?

How about using gifts from the garden as portioned containers: tomatoes, cucumbers, eggplants, or tropical fruits: avocado and coconut shells and other exotic creations of Flora.

• Olivier in the shape of a candle in yellow or green bell peppers looks very interesting, where a slice of red pepper in the shape of a light is placed in the center of the salad.
• Chic cucumber boats will also be an excellent decoration. The vegetable is cut in half lengthwise, its flesh is cut out, and only the skin in the shape of a vessel remains, which we fill with salad and decorate with “scarlet sails” of red bell pepper.

In general, the theme of ships for content is very popular and multifaceted. For example, you can use peppers, eggs, tomatoes and other garden produce as a frigate, from which you can make a vegetable container and sails on a skewer or toothpick.

Having passed the nautical theme, it’s time to remember the ladies. What a wonderful bouquet of tulips can be made if you cut slightly elongated rafts of tomatoes from the top to the middle into four slices, remove the pulp and fill the hollow tomatoes with Olivier salad.

We mentioned the versatility of lavash above. Photos with lavash rolls, tubes and baskets, where salad serves as a filling, are the real stars of culinary sites.

However, the usefulness of this flatbread for serving Olivier salad in portions is not limited to horns and tubes. Outdoor recreation does not in any way detract from the importance of a beautiful salad presentation, but do not forget about convenience. That is why the best solution in this case would be lavash rolls with Olivier salad ala shawarma.

Lavash is capable of not getting soggy for quite a long time, but to be safe, before filling the flatbread, it is better to lay lettuce leaves on top of it, and only then lay out the lettuce and roll up the chimichanga. Convenient and creative, isn't it?

Beautiful presentation of Olivier in glasses

Although this presentation cannot be called new, its relevance is only increasing every day. The design of Olivier in glasses, cream glasses, wine glasses, tumblers, cognac glasses, rosettes and other crystal vessels, mostly intended for drinks, looks very colorful in the photo and even to some extent elegant.

However, the salad feels quite confident in such containers, and it is also convenient and practical.

The salad does not have to be seasoned with mayonnaise right away; usually, when served this way, it is assumed that the eater will mix the salad himself, thereby enjoying the freshest treat to the maximum.

Moreover, this serving is more elegant and aesthetically pleasing, because all the diversity of ingredients is visible through thin glass, and mayonnaise does not blur this appetizing picture. The advantage of this Olivier design is that guests will be able to salt the appetizer themselves according to their taste preferences.

Using detachable or removable molds, Olivier can be given an even, purely geometric shape of a neat cylinder, cube, volumetric triangle, heart.

Here it is not even forbidden to lay out the Olivier salad in layers, for greater attractiveness. In addition, you can decorate the sides of a cylindrical portion with any type of carving or thin slices of cucumber, carrot, or simply sprinkle with grated cheese, egg white, red caviar (you can also use an analogue of caviar) or crumbled yolk.

Carving decoration for Olivier salad

The art of carving requires special skills and special knives. But every housewife should learn this artistic vegetable carving, because this way we can create real pictures on the table that will captivate the eye.

Then, whether for a birthday or for the New Year, the design of even the simplest traditional Olivier salad will be at the highest level. Feces made from cheese, cucumber and carrots, red bell peppers, chrysanthemums and onion lilies, swans, and ducks will become a true delight in any salad.

For those who have not yet been able to comprehend this science, we offer several options with photo instructions for very beautiful, but easy-to-make carving decorations.

Using our tips and photos, you will definitely be able to decorate both Olivier salad and any other salad for a gala banquet, and your table will look not just elegant, but the most chic.

September 26, 2018

Good afternoon dear friends. Today I propose to prepare a delicious and very familiar Olivier salad. This salad has a very rich history. Strangely enough, it was first prepared in the Moscow restaurant “Hermitage”. At that time, the chef there was the Frenchman Lucien Olivier. And of course, now it becomes clear who this traditional New Year’s treat is named after.

At that time, many chefs tried to replicate this salad, but no one succeeded, since Lucien did not reveal the secret of cooking to anyone. Later, the secret was revealed by his own apprentice, who went to work in another restaurant called “Moscow”. The Moscow restaurant began serving exactly the same salad, but under the name Stolichny.

Even later, or rather in 1894, the recipe first appeared in printed form. But the truth is that the recipe was radically different from what we all know today. In its original form, hazel grouse, crayfish necks, capers and olives were added to the salad.

But over the years, the recipe has spread all over the planet and now you can find over a hundred recipes for making Olivier salad. Expensive ingredients were replaced by cheaper and more accessible ones. Almost every family prepares this salad according to its own recipes. Some people put red fish or mushrooms instead of meat, replace mayonnaise with sour cream, and there are recipes where they don’t put meat at all. In general, as many cooks as there are as many recipes.

But I suggest considering more classic cooking recipes. Where there is meat and mayonnaise and pickles. The recipes are all similar, but each individual recipe has its own twist that adds something unique to the dish.

Perhaps you will say that this is not a classic recipe for Olivier salad, since according to the classics it should contain completely different ingredients. But this, so to speak, is a folk classic for preparing this snack.

Ingredients

Boiled sausage 300 gr.
Onion 1 head
Potatoes 2-3 pcs.
Carrots 1-2 pcs.
Pickled cucumbers 2 pcs.
Eggs 4-5 pcs.

Mayonnaise 300 gr.
Olives, dill, sweet peppers for salad decoration

Cooking process

To make it easier for you to prepare this salad in the future, you need to first prepare all the ingredients.

Cut onions, cucumbers, sausage into small cubes. Vegetables and eggs need to be boiled and cooled, then peeled and also cut into small cubes. Open the jar of green peas and drain the marinade.

When all the ingredients are prepared, you can start preparing the salad. Place all the ingredients in one large bowl, season with mayonnaise and mix well until smooth.

It is best to collect salad in a good mood, since the final result of your work will depend on your mood.

When everything is mixed, set the bowl aside for 30-40 minutes so that the salad can brew. In fact, the salad is completely ready, but today I suggest you serve it in a slightly unusual way. Since the New Year is just around the corner, let’s add a little something unusual to an ordinary salad.

Place the contents of the bowl on a plate and form a steep mound as shown in the photo below.

Then we take sprigs of dill and turn the pile of lettuce into a Christmas tree. At first glance it may seem that this is very difficult, but there is nothing complicated about it.

You will need very little time to create such a New Year's beauty. All that remains is to garnish with olives, sweet red peppers and boiled corn. And the star can be made either from red pepper or topped with a slice of red fish. Bon appetit.

Cooking Olivier together with the chef

I suggest watching a video that contains a detailed description of how to prepare the salad. Be sure to watch this video as there are a lot of useful things.

A simple recipe for Olivier for the New Year's table

We will also collect the second salad in a non-standard way. We will serve it in the form of a festive wreath. It seems to me that the presentation of a dish can change its taste, and the more colorful and original the presentation, the tastier our salad will be.

There is also nothing complicated or supernatural in this presentation. In order to assemble it in the shape of a wreath, you will need a standard glass and a flat dish. In general, you will soon understand everything yourself.

Ingredients

Boiled sausage 250-300 gr.
Boiled potatoes 3-4 pcs.
boiled carrots 1-2 pcs.
boiled eggs 3-4 pcs.
Fresh cucumber 1 pc.
Pickled cucumber 1 pc.
1 can canned green peas
Fresh green dill 1 bunch
Onion feathers 1 bunch
Salt, pepper, mayonnaise to taste

Cooking process

And so now you need to chop the products. You can grate some, for example potatoes, carrots, sausage. But I don’t like it that way, I do everything according to my classics, that is, I work exclusively with a knife, but you can also grate it.

In general, I cut all the ingredients into identical small cubes. After all, in a salad it is important that all the ingredients are cut equally. Since the dish contains small peas, all other ingredients need to be cut into approximately the same size.

You can take a little more sausage than indicated in the recipe so the salad will be more satisfying.

I'll chop the eggs as finely as I can.

I take cucumbers that were rolled up in the fall and it is advisable to choose those with a little sourness.

I put the chopped products in a bowl. At the very end, add mayonnaise and mix until smooth.

Now is the solemn moment of forming the wreath. Take a flat large plate or dish and place a glass or something similar in the middle.

And we spread the contents of the bowl around the glass, thereby forming something similar to a bagel. Make sure that the mayonnaise does not spread.

When all the contents of the bowl are laid out, carefully wipe the edges with a napkin so that the dish remains clean and beautiful. There should be no mayonnaise drips.

Now all that remains is to decorate our bagel with dill sprigs to make a festive wreath. You can cut out beautiful stars from carrots and decorate our holiday salad with them.

Before serving the salad, it should sit a little in the refrigerator. Bon appetit.

Classic winter salad with sausage and pickles

Now I offer you another folk classic. In this form, you will be more accustomed to preparing it. Since the recipe contains only the most affordable products.

Ingredients

Doctor's sausage 300-400 gr.
Jacket potatoes 100-130 gr.
Hard boiled eggs 2-3 pcs.
Barrel cucumbers 100 gr.
Boiled carrots 100 gr.
Peas 1 jar
Onion 1 head
Greens 1 bunch
Salt and pepper to taste
Mayonnaise

Cooking process

Chop the boiled vegetables.
Cut eggs using an egg slicer.
Cut the cucumbers into cubes.
Finely chop the onion and wash. You can soak it in water and vinegar to remove excess bitterness.
Cut the sausage into circles, then the circles into strips, and the strips into squares.
Drain the brine from the peas.
Place all prepared ingredients in a saucepan, add mayonnaise and stir.
Place in the refrigerator for at least 2 hours before serving.
Bon appetit.

Recipe for non-standard Olivier with sausage and mushrooms without carrots

This recipe is similar to the classic one, but it cannot be called a completely new interpretation since mushrooms were originally present in the composition. Also, several types of meat were put in this salad. So in this case, the phrase everything new is well forgotten old is best suited.

Ingredients

Boiled eggs 4 pcs.
Boiled potatoes in their jackets 4-5 pcs.
Pickled cucumbers 3 pcs.
1 can canned green peas
Smoked sausage 350 gr. (but more is possible)
Fresh mushrooms 300 gr.
Mayonnaise to taste
Vegetable oil
Salt and pepper to taste

Cooking process

Eggs need to be boiled. Therefore, we boil the eggs hard and cool them in cold water. How to properly boil eggs
Next, finely chop the cooled eggs.

While the eggs are boiling, you can have time to fry the mushrooms. For this salad, you can use whatever you can find. Finely chop and fry in vegetable oil until cooked.

Chop the boiled potatoes into small cubes.

You will also need to cut the cucumbers into small pieces.

Chop the sausage into cubes. In general, all ingredients should be cut approximately the same.

After chopping, I immediately put the ingredients in one common bowl. At the end I add some salt, add 2-3 tablespoons of mayonnaise and mix until smooth. It turns out quite tasty.

Olivier salad with chicken simple recipe

I suggest adding one more recipe to your collection of Olivier recipes. Instead of the usual sausage, we will add chicken meat to it. And believe me, the salad will remain just as nutritious and tasty and a little more dietary.

Ingredients

Chicken breast 500 gr.
Potatoes 300 gr.
Carrots 200 gr.
Eggs 3 pcs.
Pickled cucumbers 150 gr.
Canned peas 1 can
Mayonnaise to taste
Salt and pepper to taste
Greens for decoration

Cooking process

The chicken breast needs to be cooked until fully cooked. Pour water into a pan, lightly salt it and cook the breast in this water. Approximate cooking time is 25-30 minutes.

After cooling, finely chop the amount of meat required according to the recipe.

At the same time, let the potatoes, carrots and eggs cook. Just don't cook eggs with vegetables.

Cool the vegetables after cooking and cut them into cubes. Fortunately, boiled vegetables are cut very easily.

Place all ingredients in a deep bowl, add green peas, mayonnaise and mix well until smooth.

Before serving, garnish with a sprig of green parsley. Bon appetit.

This has come to the end of our small selection of Olivier salad recipes. I think you can find your favorite cooking recipe for yourself. How do you prepare this salad? Peace, kindness and more positivity to everyone.

It’s hard to imagine celebrating the New Year without Olivier salad, which literally personifies celebration, abundance, and prosperity in our country. Even despite the fact that the festive table is literally bursting with delicacies and the most expensive, new, original dishes, this appetizer is not deprived of the attention of guests and household members. But it’s worth noting: not only the classic Olivier salad is received with a bang for the New Year, but also its various interpretations, including salmon, champignons, squid, or a vegetarian version.

Russian traditional salad Olivier with vegetables and meat. Winter Christmas salad

Her Majesty classic - basic recipe for Olivier for the New Year

It is very easy to prepare Olivier salad for the New Year according to the classic recipe, which we inherited, of course, not from pre-revolutionary times, but from the USSR era.

Number of servings - 7.

Ingredients

This is what you need to prepare:

• pickled cucumber - 4 pcs.;
• sour cream - 50 g;
• potatoes - 5 pcs.;
• egg - 4 pcs.;
• mayonnaise - 150 g;
• carrots - 1 pc.;
• boiled sausage - 200 g;
• salt - 5 g;
• canned peas - 6 tbsp. l.;
• ground black pepper.

Often the recipe includes boiled meat and onions (onions and/or green).

Per serving

• Calories: 132.6 kcal
• Proteins: 4.33 g
• Fat: 9.84 g
• Carbohydrates: 6.54 g

Cooking method

The traditional appetizer for the New Year's table, which Russian eaters rarely do without, is easy to prepare.

Bon appetit!

Delicious recipe for Olivier with tongue and pickled mushrooms

It is unlikely that humanity will be able to find a recipe for an appetizer that can outshine this dish. After all, on New Year's Day, Olivier salad is devoured by both cheeks, from young to old. And the mix with tongue and pickled mushrooms will definitely become a holiday table favorite!

Cooking time: 40 minutes.

Number of servings - 5.

Ingredients

We need:

• pickled champignons - 100 g;
• boiled tongue - 150 g;
• potatoes - 300 g;
• egg - 2 pcs.;
• carrots - 150 g;
• mayonnaise - 150 g;
• green onion - 1 pc.;
• salt;
• ground black pepper.

Per serving

• Calories: 173.98 kcal
• Proteins: 6.3 g
• Fat: 13.52 g
• Carbohydrates: 6.78 g

Cooking method

It’s very easy to prepare the original New Year’s Olivier salad with boiled beef tongue and pickled mushrooms. Just try it!

You can serve the appetizer in a common salad bowl or in portions.

How to prepare New Year's Olivier salad with squid?

The New Year's Olivier salad will turn out to be truly luxurious, non-trivial and festive if you prepare it with squid.

Cooking time: 50 minutes.

Number of servings - 6.

Ingredients

We will need:

• carrots - 1 pc.;
• squid - 3 pcs.;
• potatoes - 4 pcs.;
• apple - 1 pc.;
• pickled cucumber - 3 pcs.;
• onion - 1 pc.;
• olives - 70 g;
• green onions - 1 pc.;
• mayonnaise - 150 g;
• soy sauce - 2 tbsp. l.;
• salt - optional;
• ground black pepper.

On a note! It is better to take red salad onion. He is not so sharp and vigorous.

Per serving

• Calories: 124.78 kcal
• Proteins: 3.73 g
• Fat: 8.05 g
• Carbohydrates: 9.07 g

Cooking method

This is a great version of the appetizer if you are a little tired of the classic New Year's Olivier salad. And such an interpretation is not difficult to prepare.

An appetizing and quite original appetizer, which is ideal for a New Year's buffet, is ready!

Fresh version of New Year's Olivier - with radishes

If you are looking for fresh recipes for the New Year's table without bland and banal combinations, try making Olivier salad with radishes.

Cooking time: 30 minutes.

Number of servings - 2.

Ingredients

We need:

• egg - 3 pcs.;
• potatoes - 3 pcs.;
• sour cream - 4 tbsp. l.;
• radishes - 150 g;
• mustard - 1 tsp;
• green onions - 3 pcs.;
• peas - 1/2 cup;
• salt;
• ground black pepper.

On a note! To prepare such a fresh salad, it is recommended to take frozen green peas.

Per serving

• Calories: 69.81 kcal
• Proteins: 3.87 g
• Fat: 2.69 g
• Carbohydrates: 8.02 g

Cooking method

It’s very easy to prepare a hearty, but with fresh notes Olivier salad for the New Year, especially if you do it with the help of a step-by-step photo recipe. And all eaters will definitely be satisfied with the result.

Bon appetit!

Festive recipe for Olivier salad - prepared with salmon

If you want to impress your guests once and for all with your culinary skills, then prepare the New Year's Olivier salad using salted salmon. It's just a feast for the stomach!

Cooking time - 1 hour.

Number of servings - 7.

Ingredients

We will need:

• carrots - 1 pc.;
• egg - 4 pcs.;
• pickled cucumber - 2 pcs.;
• salted salmon - 300 g;
• potatoes - 3 pcs.;
• green onions - 3 pcs.;
• mayonnaise - 4 tbsp. l.;
• fresh cucumber - 1 pc.;
• green peas - 250 g;
• salt;
• ground black pepper - optional.

On a note! This variation of Olivier will be no less tasty with another variety of red fish. To prepare the appetizer, you can use chum salmon, trout, and pink salmon.

Per serving

• Calories: 114.52 kcal
• Proteins: 7.11 g
• Fat: 6.92 g
• Carbohydrate: 6.22 g

Cooking method

There are usually no problems with preparing this appetizing appetizer, in which the standard Olivier salad set is diluted with salted salmon.

You can serve this Olivier salad in a very original way. Try giving it the appearance of a fish. The scales can be laid out from slices of boiled carrots or salmon. It is suggested to highlight the head with grated boiled yolk. The fins and tail can be made of greenery. Try experimenting!

Video recipes

If you haven’t found a suitable version of Olivier salad for the New Year, watch the video recipes. Perhaps the ideal solution is here: