Olivier with apples
4 servings
15 minutes
Olivier with apples is an original variation of the classic Russian salad that has become a symbol of festive gatherings. The traditional Olivier originated in the 19th century when it was first prepared by French chef Lucien Olivier at the Hermitage restaurant in Moscow. In this interpretation, fresh apples add a pleasant tartness and lightness, perfectly complementing the tenderness of beef and the velvety texture of mayonnaise. Crunchy cucumbers and green peas provide a refreshing note, while eggs and potatoes create a hearty base. The salad is ideal for both cozy family dinners and festive occasions, offering a harmonious blend of flavors and textures where classic meets unexpected accents.
1
Boil the potatoes and carrots, peel them, and cut into cubes.
- Potato: 4 pieces
- Carrot: 3 pieces
2
Boil the eggs hard, peel them, and cut into cubes.
- Chicken egg: 5 piece
3
Cut the cucumbers into cubes and drain the resulting brine.
- Pickled cucumbers: 3 pieces
4
Chop the onion. Drain the green peas in a colander to remove the liquid.
- Onion: 1 head
- Canned green peas: 100 g
5
Boil the beef in salted water, cool it down. Cut into cubes. Cut the apple into cubes. Combine all ingredients, season with salt and pepper, dress with mayonnaise, and mix.
- Beef: 300 g
- Apple: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 130 g
