How to cook salad Olivier - 12 step by step recipes

Olivier is a popular salad in Russia, which is considered to be a popular one. The legendary French chef Lucien Olivier came up with the recipe for a classic Olivier salad with sausage, holding his own restaurant - the Hermitage in Russia in the second half of the 19th century.

In its original form, the Olivier salad was an exquisite dish of expensive ingredients (for example, black caviar) with a secret sauce dressing from the chef, giving the original and unique taste.

The modern classic Olivier is made from vegetables (carrots, potatoes, cucumbers, canned peas, etc.), eggs, the main meat ingredient (beef, chicken, sausages) with the addition of sauce dressing (mayonnaise and sour cream) and spices. Cooking Olivier at home for the New Year's table is the right decision for every hostess.

Abroad, the dish is known under the names "Hussar Salad" and "Russian Salad". In Russia, many housewives call Olivier ordinary winter salad.

How many calories in Olivier

The energy value of the salad depends on the fat content of the dressing (sour cream or mayonnaise) and the type of meat (meat product).

  1. Olivier with the addition of sausage and mayonnaise "Provencal" standard fat190-200 kcal per 100 g of product.
  2. Olivier using chicken fillet and light mayonnaise about 130-150 kcal per 100 g
  3. Olivier fish (pink salmon fillet) and medium fat mayonnaise approximately 150-170 kcal per 100 g

Classic Olivier Salad with Sausage - A Step by Step Recipe

Serving Salad Olivier with Sausage

  • Cooked sausage - 500 g,
  • Eggs - 6 pieces,
  • Potatoes - 6 medium sized tubers,
  • Carrots - 3 pieces,
  • Fresh cucumbers - 2 things,
  • Onions - 1 head,
  • Green Peas - 250 g,
  • Gherkins - 6 Stuff,
  • Salt - 15 g.
  1. Boil vegetables for Olivier. Leave to cool to room temperature.
  2. From boiled eggs, I remove the shell. Onion finely shredded. Eggs crumb into thin particles. I cut the rest into cubes.
  3. Mix in a deep dish.
  4. Add salt to taste. I fill with mayonnaise. Gently mix. It is necessary that mayonnaise and salt are evenly distributed on the salad.
Video recipe

Bon Appetit!

Classic Olivier - French recipe

Salad Olivier in French with calf tongue and quail eggs consists of a large number of ingredients. Dressed with a delicious sauce, delicious black caviar is added on top. Salad prepared according to the “canonical” recipe will be a real decoration of the New Year's table.



  • Grouse - 3 things,
  • Quail Eggs - 6 Stuff,
  • Pickled cucumbers (gherkins) - 200 g,
  • Lettuce - 200 g
  • Potato - 4 tuber,
  • Black caviar - 100 g,
  • Crayfish - 30 pieces (small),
  • Fresh cucumbers - 2 things,
  • Calf tongue - 1 piece,
  • Capers - 100 g

For refueling

  • Spicy mustard - 1 tsp.
  • Olive oil - 6 tablespoons,
  • Wine vinegar (white) - 1 big spoon,
  • Egg yolk - 2 pieces,
  • Salt, black pepper, garlic powder - to taste.
  1. Grouse. Carefully wash my grouse carcasses. Gutting
  2. Carcass shifts in a deep pan. In the water add onion, salt. I cook on medium heat for 90-100 minutes.
  3. . I wash veal tongue. I boil in another saucepan with spices, carrots and onion.
  4. I take out the cooked tongue and game. Leave to cool.
  5. With grouse I remove the skin, remove the bones.For the salad I separate the filet part. Gently chop.
  6. Calf language I cut into pieces of medium size.
  7. . Boil the crayfish, leave to cool. As they cool off, I separate the meat and cut for Olivier.
  8. Vegetables. I put 4 eggs and potatoes in separate saucepans. Boiled and cooled potatoes brush. I remove the eggshell from the eggs. Potatoes I cut into cubes, shredded quail eggs.
  9. I take a deep salad bowl. I spread the bottom of the lettuce leaves torn into pieces.
  10. My fresh cucumbers. Remove the skin. I cut into pieces of medium size. Capers and pickled cucumbers grind. I spread in a salad bowl with crumbled fresh cucumbers.
  11. I cut the remaining ingredients. I shift it to the salad bowl and set the dish aside.
  12. Refueling. I prepare a dressing to give the salad spice and special taste. I use a whisk to mix a mixture of yolks from two quail eggs with spicy homemade mustard and salt.
  13. Portion add olive oil to the homogeneous mixture. I pour in until the mass thickens.
  14. In a practically finished mayonnaise-egg sauce, I sprinkle garlic powder, pour vinegar, put ground black pepper.
  15. Stir well. I fill the salad.
  16. To decorate the dish, make a beautiful black caviar frame around the edges of the plate, add one spoon to the top of the salad. If there is no black caviar, replace it with red caviar of pink salmon.

New Year's recipe for Olivier

  • Beef - 600 g,
  • Carrots - 4 things,
  • Potatoes - 4 pieces,
  • Pickled cucumbers - 8 pieces,
  • Green Peas - 80 g,
  • Chicken eggs - 6 pieces,
  • Mayonnaise - 100 g,
  • Parsley - 1 sprig,
  • Salt, spices, fresh herbs - to taste.
  1. I wash the beef several times under running water. Dusted with kitchen paper towels. Cut off the veins and visible particles of fat.
  2. Pour water. Salt and put on the stove. Cooking time - 60 minutes in boiling water. I take out beef, shift it to a plate, wait until it cools.
  3. Carrots and my potatoes. Boil in the peel. For cooking vegetables using a double boiler. Cooking time - 35 minutes. Pulling out of the tank for cooking. I clean after cooling and cut into cubes.
  4. I open a can of canned peas. The fluid is drained. If it is cloudy and slimy, safely rinse the peas with running water.
  5. Boiled hard boiled eggs. I clear from a shell after the placement in cold water.
  6. I take out a big dish. Add chopped ingredients for salad. Chilled beef cut into neat sticks. Put in Olivier. I pour out peas.
  7. I use classic mayonnaise as a dressing. I prefer a light, low fat diet. Salt and pepper to taste.
  8. Thoroughly mix all the ingredients. I give the Olivier salad a New Year culinary form. I rammed. I decorate the top with parsley sprigs.

Cooking video

A simple recipe with boiled sausage and cucumber

Ingredients for Olivier Salad

  • Boiled sausage - 250 g,
  • Chicken egg - 4 pieces,
  • Potato - 4 things,
  • Green peas (canned) - 1 bank,
  • Fresh cucumber - 4 pieces of medium size,
  • Salt, pepper, mayonnaise - to taste.
  1. Boil the potatoes. To speed up the process I cut the vegetable into 3 parts. To determine the readiness of potatoes I pierce with a fork. Drain the water, leave to cool.
  2. In a compact-sized pot, boil the eggs. 7-9 minutes in boiling water.
  3. Cooled potatoes cut into cubes. I crumble boiled eggs, fresh cucumbers, boiled sausage.
  4. I put the chopped ingredients in a deep dish or a large saucepan.
  5. I open the green peas. Drain the water.I pour the contents of the jar into a salad.
  6. I keep Olivier without mayonnaise and salt. I fill and salt a salad before serving. For taste I add freshly ground black pepper.

Bon Appetit!

Cooking Olivier with sausage and corn

  • Sausage - 200 g,
  • Canned corn - 1 can,
  • Potato - 5 pieces,
  • Onions - 1 head,
  • Egg (chicken) - 4 pieces,
  • Carrots - 1 medium size thing,
  • Fresh cucumber - 2 pieces,
  • Dill - 8 sprigs,
  • Salt, mayonnaise, sour cream - to taste.
  1. Boil eggs, potatoes and carrots. Eggs cook in a separate bowl, pour cold water and bring to a boil. Cook hard-boiled, 7-9 minutes. I take it out and put it in a plate with cold water. In another bowl, boil vegetables until cooked. First, the carrot will “reach,” then the potato.
  2. While the boiled vegetables cool down, I clean and finely chop the onion. I pour out into a large bowl, gently shake hands with my hands to highlight the juice, as for a kebab marinade. Spread evenly across the bottom of the bowl.
  3. Eggs I cut on small cubes or I rub on a grater. I am pouring the second layer.
  4. Boiled carrots cut in the same way. I sprinkle finely crumbled eggs on top. The next layer is potato.
  5. Wash the sprigs of dill. Finely chopped greens. Pour into a bowl. Next, I cut cucumbers and sausage. Add winter salad with sausage and corn.
  6. Put the corn, pre-drain the liquid from the jar.
  7. If the salad is prepared for the evening, put the dish in the fridge, not filling with mayonnaise or mixing layers.
  8. Before serving the salt, I make a dressing of mayonnaise and sour cream. Stir well.

Olivier is ready!

How to make smoked sausage salad

Photo Olivier with egg and cucumber

Helpful advice.To make vegetables quicker and easier to peel, pour them with cold water after cooking. Leave on for 7-10 minutes, and then clean.

  • Cervelat - 150 g,
  • Chicken egg - 3 pieces,
  • Potato - 3 tuber,
  • Carrots - 4 small things,
  • Canned peas - 1 can,
  • Onions - 1 piece,
  • Mayonnaise - 3 large spoons.
  1. To make a salad, I boil vegetables, carrots, I take 4 things.
  2. I cut potatoes, carrots, smoked sausage into cubes. Onion finely shredded. Boiled eggs rubbed on a grater.
  3. Drain the liquid from the jar with peas. I shift in a sieve. Rinse under running water.
  4. I take out a beautiful salad bowl. I shift the crushed components.Salt and pepper Olivier, if desired, add fresh herbs and favorite homemade spices. I fill with mayonnaise. I mix.
  5. Serve on the table.

How to cook Chicken Salad

Helpful advice.To check the readiness of vegetables, gently poke them with a toothpick. With a slight piercing, remove the vegetables from the multicooker. Put in a plate and leave to cool.

  • Chicken breast - 1 piece,
  • Carrots - 2 things,
  • Potatoes - 6 tubers,
  • Onions - 1 head,
  • Green Peas - 200 g,
  • Cucumber - 2 pieces,
  • Vegetable oil - 2 large spoons (for roasting),
  • Soy sauce - 2 tablespoons,
  • Salt, pepper, curry, mayonnaise, dill - to taste.
  1. For quick cooking vegetables using a slow cooker. I put the potatoes and carrots in the top bowl, turn on the “Steamed” cooking program and set the timer for 25 minutes.
  2. Cooking eggs on the stove. Boil hard boiled. Do not digest, otherwise an unappetizing raid of a grayish tint will appear on the yolk. After cooking, immerse the eggs in cold water for 5-10 minutes. This will simplify further cleaning.
  3. Carefully wash my chicken breast. Dusted with kitchen towels. Cut into cubes of medium size.Salt, add spices (I take curry) and soy sauce. Put the chicken pieces in the pan with preheated vegetable oil.
  4. I fry on fire above average. I mix the pieces of chicken breast so that the meat does not burn.

Helpful advice.On the readiness of the chicken will signal the formation of golden brown.

  1. I shift the meat in a deep bowl. Leave waiting in the wings.
  2. For Russian salad take frozen fresh peas, and not canned. I heat it in a griddle or in a microwave until soft.
  3. Cooled vegetables cooked in a slow cooker, peeled. Onions I clean from a peel. Cut into small pieces.

Helpful advice.If the onion has a strongly pronounced hearty taste, chop the vegetable and then pour it with boiling water to soften it.

  1. I rub eggs on a grater or cut into cubes. With dill remove hard stem and coarse twigs. Finely chop the remaining soft parts.
  2. Combine all the ingredients in one dish.
  3. I fill with mayonnaise, add salt. For a more pronounced taste using black ground pepper. I mix the salad so that the dressing and spices are evenly distributed on the dish.
Video recipe


Real Chicken and Apple Chicken

  • Chicken Breast - 700 g,
  • Potatoes - 3 pieces,
  • Chicken Egg - 3 Stuff,
  • Carrots - 2 small pieces,
  • Fresh cucumber - 1 thing,
  • Salted cucumber - 1 thing,
  • Green peas (canned) - 1 bank,
  • Apple - 1 thing,
  • Mayonnaise - 150 g,
  • Parsley, dill, green onions - to taste,
  • Salt, pepper - to taste.
  1. My breast. I put stew in a saucepan. I do the same with potatoes, carrots and eggs. Boil carrots and potatoes in uniform. Eggs cook hard boiled. Cook for 5-8 minutes after boiling.
  2. I take out the ingredients. Leave to cool. I clean.
  3. On a large wooden board, I carve chicken breast. Cutting meat for salad in medium sized pieces.
  4. Potatoes and carrots crumb into small cubes. Sliced ​​ingredients Olivier shift in a deep salad bowl.
  5. I clean the eggs from the shell. I put on the kitchen board. Finely shred.
  6. I cut fresh and pickled cucumbers.
  7. Finely chopped dill, parsley and green onions.
  8. I mix everything in a large salad bowl. I add the washed canned peas (I pour out the water from the cans). I add a special taste to the salad of Olivier due to the finely chopped fresh apple.
  9. Salt, add mayonnaise, pepper. Stir once again.This Chicken and Apple Chicken is ready!

Delicious Chicken and Mushroom Fry

  • Chicken legs - 2 things,
  • Fresh champignons - 400 g,
  • Potatoes - 2 tubers,
  • Egg - 4 things,
  • Fresh cucumber - 2 things,
  • Freshly squeezed lemon juice - 2 tablespoons,
  • White onion - 1 head,
  • Parsley - 6 sprigs,
  • Olive oil - 1 tablespoon (for roasting),
  • A mixture of "Provencal herbs", pepper, salt - to taste.

For sauce dressing

  • Provencal Mayonnaise - 2 tablespoons,
  • Yogurt without additives - 1 large spoon,
  • Olives - 2 tablespoons,
  • Ground black pepper - to taste.
  1. In salted water, boil the meat. In another pot I boil carrots and potatoes. I cook eggs in a small bowl. Cook for 5-8 minutes in boiling water.
  2. I cut the white onion into thin half-rings and once again in half. I shift in a dish. Add freshly squeezed lemon juice. Marina 30 minutes, covered with a lid and put in the refrigerator.
  3. I cut the champignons into small pieces. I spread it on a hot frying pan with vegetable oil. Fry for 5-6 minutes on high heat. Stir, preventing burning. At the end of cooking salt. Spread on a plate to cool.
  4. Cooked and cooled vegetables clean and cut into cubes. I try to cut into particles of the same size.
  5. Fresh greens crumble very finely.
  6. Mix in a beautiful salad bowl. Onion gently filter from excess lemon juice. I fill the salad with a dressing dressing of several components (specified in the recipe).
  7. Serving salad on the table. Tasty Olivier with mushrooms and chicken recommend eating for 24 hours.

Bon Appetit!

How to cook Russian salad with turkey meat

  • Turkey meat - 400 g,
  • Potatoes - 3 pieces of medium size,
  • Carrot - 1 thing,
  • Eggs - 3 things,
  • Fresh cucumber - 2 pieces,
  • Canned peas - 200 g,
  • Canned capers - 80 g,
  • Mayonnaise - 250 g,
  • Bay leaf - 2 things (for cooking turkey),
  • Salt, peppercorns, mayonnaise - to taste.
  1. For cooking olivie salad with turkey meat, boil vegetables separately. Cooking turkey meat in a slow cooker with bay leaf and black pepper peas.
  2. I catch the components of the future Olivier. Leave to cool.
  3. When everything is cool, start cutting. I cut vegetables and eggs into medium-sized cubes, turkey into small pieces. I shift to the salad bowl.
  4. I open the peas and capers. Drain the liquid from the cans. I wash the products under running water.
  5. Stir well. Salt and pepper. I fill with mayonnaise. Serving a delicious Russian salad on the table, garnished with finely chopped fresh green onions.

Original recipe royally with grouse and black caviar

Black caviar for salad Olivier

  • Grouse fillets - 400 g,
  • Calf tongue - 100 g,
  • Black caviar - 100 g,
  • Canned crab - 100 g,
  • Lettuce - 200 g
  • Pickled cucumber - 2 things,
  • Fresh cucumber - 2 pieces,
  • Olives - 20 g,
  • Capers - 100 g,
  • Eggs - 5 Stuff,
  • Onion - half onion,
  • Homemade mayonnaise, juniper berries - to taste.

For sauce dressing

  • Olive oil - 2 glasses,
  • Yolks - 2 pieces,
  • Mustard, vinegar, thyme, rosemary - to taste.
  1. The tongue is carefully cleaned of the veins and films, washed under running water and boiled for 120-150 minutes.
  2. 30 minutes before the end of cooking, I put juniper berries in a decoction, half a bulb. I add salt. Gently remove the skin from the boiled tongue. I cut into pieces of medium size.
  3. Cooking salad dressing. Olive oil mixed with yolks. I put mustard. Pour vinegar. For spice add thyme and rosemary.
  4. Boiled hard boiled eggs. Pour cold water to quickly clean the shell. I cut into quarters.
  5. I turn to the grouse meat. Carcass in a skillet by adding a glass of water and favorite spices. Fire is above average. I shift in a plate.
  6. While the bird cools down, I cut the crab fillet and cucumbers. I spread it in a large and beautiful dish with a pre-laid bottom of lettuce leaves torn into pieces. Add capers.
  7. Separate the meat from the bones, cut into pieces. I shift to salad, add mayonnaise.
  8. In the central part form the basis of the Olivier. Around make a beautiful design of the quarters of eggs and olives. Pour cooked sauce dressing on eggs. From above I make a neat cap of black caviar.

Beautiful, delicious and the most original Olivier ready!

How to make Russian salad with fish

  • White fish fillet - 600 g,
  • Fresh cucumbers - 2 things,
  • Potatoes - 4 medium root vegetables,
  • Carrots - 2 pieces,
  • Green onions - 1 bunch,
  • Eggs - 5 pieces,
  • Canned peas - 1 can,
  • Mayonnaise - 150 g,
  • Sour cream 15 percent fat - 100 g
  • Ground pepper (black), salt - to taste.
  1. Boil the sirloin of white fish (whatever you find at hand).After cooling, I cut into small particles.
  2. I cook potatoes and carrots "in uniform". I cleaned from the skin, cut into cubes.
  3. Boiled eggs. Drain boiling water. Pour cold water. I clean from the shell and rub with a coarse fraction.
  4. Fresh cucumbers washed under running water. Drain, remove the skin and cut into cubes.
  5. Finely crumbing green onions.
  6. I open a jar of peas. I clean the marinade and rinse in warm water.
  7. Spread sliced ​​ingredients and peas in a salad bowl.
  8. I fill with mix from mayonnaise and sour cream. Add salt and black pepper. I mix. Olivier with fish ready.

Olivier Salad History

Olivier Salad is an original dish invented by Lucien Olivier, a skillful French chef and the main head of the Moscow restaurant of Parisian cuisine called “Hermitage”. The time of the Olivier salad creation is considered to be the 50s – 60s of the XIX century.

A talented Frenchman zealously kept the secrets of cooking, despite the fame and availability of ingredients. Olivier surprised the guests with the exquisite and unique taste of the salad thanks to the special sauce, which he cooked behind closed doors in secret from everyone.

Now, dear mistress, "the door is open."You can cook an incredible tasty dish as per traditional recipes of the 19th century, as well as following modern tips and cooking options, using various ingredients and sauce dressings, aromatic spices and seasonings.

Culinary success!

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