Classic Olivier with Meat
8 servings
30 minutes
Classic Olivier salad is a true gem of Russian cuisine and a symbol of festive gatherings. Its history dates back to the 19th century when French chef Lucien Olivier first prepared it at the Hermitage restaurant in Moscow. This version of the salad includes tender boiled beef, giving the dish a rich flavor. Crunchy pickled cucumbers, sweet carrots, and green peas create a perfect balance of textures, while creamy mayonnaise unites all ingredients into a harmonious blend. Olivier is served chilled and garnished with fresh herbs, making it not only delicious but also aesthetically pleasing. This salad embodies the essence of home comfort and festive spirit.
1
Prepare all the ingredients.
2
Peel the potatoes and carrots, and cut them into small cubes the size of peas or slightly smaller. For convenience and speed, you can use special cutting tools.
- Potato: 400 g
- Carrot: 250 g
3
In a large pot, bring water to a boil, add the potatoes first, and cook for 2 minutes.
- Potato: 400 g
4
Add carrot to the pot and boil for another 4 minutes.
- Carrot: 250 g
5
Add peas, boil for another minute, then drain in a sieve.
- Frozen green peas: 200 g
6
In a small saucepan, bring water to a boil and gently add the eggs with a spoon. Boil for 12 minutes, then pour cold water to stop the cooking.
- Chicken egg: 3 pieces
7
Cut the cucumbers into cubes like the other vegetables.
- Marinated cucumbers: 200 g
8
Cut the boiled meat into the same cubes.
- Boiled beef: 300 g
9
Peel the eggs and cut them.
- Chicken egg: 3 pieces
10
Cut the green onion into rings.
- Spring onion: 30 g
11
In a large bowl, combine the meat, all prepared vegetables, chopped greens, and eggs. In this form, the salad can be stored in the refrigerator for up to 3 days.
- Boiled beef: 300 g
- Potato: 400 g
- Carrot: 250 g
- Chicken egg: 3 pieces
- Marinated cucumbers: 200 g
- Frozen green peas: 200 g
- Spring onion: 30 g
- Dill: 20 g
12
Dress the salad with mayonnaise before serving. Season with salt and pepper to taste. Serve the Olivier garnished with greens.
- Mayonnaise: 150 g
- Salt: to taste
- Ground black pepper: to taste
