Olivier with pickled mushrooms
4 servings
15 minutes
Olivier with pickled mushrooms is an exquisite version of the famous salad that has won the hearts of gourmets worldwide. Its history dates back to the 19th century when French chef Lucien Olivier presented the original recipe at the Moscow restaurant 'Hermitage'. This variant of the classic dish gains piquant notes from pickled mushrooms, adding a light tang and rich flavor. The combination of tender potatoes, chicken eggs, juicy green peas, and spicy onions dressed in creamy mayonnaise creates a harmony of textures and aromas. Olivier with pickled mushrooms is perfect for festive gatherings as well as cozy family dinners, impressing with its depth of flavor and traditional European elegance.
1
Boil the potatoes in salted water until cooked, cool to room temperature, peel, and cut into small cubes.
- Potato: 2 pieces
2
Boil the eggs hard, cool them, peel, and chop finely. Drain the pickled mushrooms in a colander, let the marinade drip off, then cut into pieces of arbitrary shape.
- Chicken egg: 3 pieces
- Pickled mushrooms: 200 g
3
Peel and finely chop the onion with a sharp knife. Place the vegetables, green peas, mushrooms, and eggs in a bowl, season with salt and pepper, add mayonnaise, and mix. Refrigerate the prepared Olivier for 45 minutes before serving.
- Red onion: 1 head
- Canned green peas: 150 g
- Pickled mushrooms: 200 g
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 200 g