Olivier classic
4 servings
90 minutes
Olivier salad is a symbol of Russian cuisine and a celebration of taste, rooted in tradition since the 19th century. Its recipe was originally developed by French chef Lucien Olivier at the Hermitage restaurant in Moscow but has adapted over time to available ingredients. Classic Olivier is a harmony of tender potatoes, sweet carrots, tangy pickles, and juicy doctor sausage. Eggs add creaminess while green peas provide freshness. Dressed with thick mayonnaise and aromatic spices, this salad pairs perfectly with festive dishes. It is recommended to serve it chilled for full flavor release. Olivier is essential on New Year's tables and remains a favorite across generations.
1
Boil carrots and potatoes. Boil eggs hard.
- Potato: 4 pieces
- Carrot: 1 piece
- Chicken egg: 4 pieces
2
Cut the eggs, potatoes, sausage, and carrots into equal small cubes.
- Potato: 4 pieces
- Carrot: 1 piece
- Chicken egg: 4 pieces
- Doktorskaya sausage (bologna-style): 300 g
3
Slice the cucumbers and squeeze them a little to reduce the liquid in the salad.
- Marinated cucumbers: 4 pieces
4
Add peas (drained) to the chopped ingredients, chop the greens, and mix all ingredients with mayonnaise. Season with salt and pepper. Refrigerate for 1 hour.
- Green peas: 1 jar
- Parsley: to taste
- Dill: to taste
- Mayonnaise: 4 tablespoons
- Allspice: to taste
- Salt: to taste
