Olivier with capers
6 servings
20 minutes
Olivier with capers is an exquisite variation of the classic salad that originated in Russian cuisine in the 19th century. Traditionally made with vegetables, eggs, and mayonnaise, it gains a new flavor dimension with the addition of pickled capers. These tangy fruits add a refined acidity to the dish, beautifully complementing the tenderness of potatoes and sweetness of carrots. Olivier with capers is perfect for festive gatherings, adding sophistication and elegance to traditional flavors. The salad can be served as a standalone dish or as a side to meat or fish. Its rich taste and balance of salty, sweet, and sour make it a true centerpiece that can impress even the most discerning gourmets.
1
Boil the potatoes and carrots until cooked, cool, peel, and chop finely.
- Potato: 4 pieces
- Carrot: 1 piece
2
Boil the eggs hard, cool to room temperature, peel, and chop.
- Chicken egg: 2 pieces
3
Place the capers in a strainer with the green peas and let the liquid drain.
- Pickled capers: 150 g
- Canned green peas: 100 g
4
Peel the onion and chop it finely.
- White onion: 1 head
5
Peel the cucumbers, cut them into small cubes, and drain the excess brine.
- Marinated cucumbers: 2 pieces
6
Place vegetables, capers, eggs, and green peas in a large bowl, season with salt and pepper, dress with mayonnaise, and mix.
- Potato: 4 pieces
- Carrot: 1 piece
- Chicken egg: 2 pieces
- Canned green peas: 100 g
- Pickled capers: 150 g
- White onion: 1 head
- Marinated cucumbers: 2 pieces
- Mayonnaise: 200 g
- Ground black pepper: to taste
- Salt: to taste
7
Place in a salad bowl and serve.
