Olivier with pickles
4 servings
15 minutes
Olivier with pickles is a variation of the famous salad that has become a symbol of holidays and cozy family dinners. This recipe takes the classic combination of tender meat, potatoes, and eggs and adds the refreshing crunch of pickles, giving the salad a distinctive tangy flavor. Green peas add a light sweetness, while mayonnaise binds the ingredients into a harmonious ensemble. Historically, Olivier originated as an exquisite dish by French chef Lucien Olivier but over time adapted into a more accessible and popular recipe. Today, this salad is an integral part of festive feasts, especially during New Year’s and family celebrations where its taste brings nostalgic memories and joy of togetherness.
1
Wash the meat, boil it in salted water, cool it down, and cut it into small pieces.
- Beef: 300 g
- Salt: to taste
2
Boil the potatoes in their skins, cool, peel, and cut into small cubes. Boil the eggs hard, cool, peel, and chop. Grate the cucumbers and slice the onion into half rings.
- Potato: 3 pieces
- Chicken egg: 2 pieces
- Pickled cucumbers: 2 pieces
- Onion: 1 head
3
Mix all ingredients, add peas, season with salt and pepper, and dress with mayonnaise.
- Canned green peas: 100 g
- Mayonnaise: 150 g
- Salt: to taste
- Ground black pepper: to taste
4
Garnish the ready salad with parsley sprigs.
- Parsley: 1 bunch
