Olivier with red sweet pepper and sour apple
4 servings
20 minutes
Olivier with red sweet pepper and sour apple is a bold interpretation of the classic Russian salad that has gained popularity throughout Europe. The bright cubes of sweet pepper add freshness and juiciness, while the sour apple gives a light tanginess that highlights the tenderness of potatoes, carrots, and eggs. This salad variant is especially good for summer gatherings and festive dinners when you want to add fresh accents to traditional cuisine. The taste of this dish balances between the creaminess of mayonnaise, the sweetness of vegetables, and the delicate acidity of the apple, creating a harmony of textures and aromas. It should be served chilled to fully reveal all ingredients. This unique version of Olivier with unexpected nuances will provide new gastronomic experiences while remaining true to its roots.
1
Boil potatoes and carrots in salted water, cool to room temperature, peel, and chop with a knife.
- Potato: 5 piece
- Carrot: 2 pieces
- Salt: to taste
2
Wash the pepper, dry it, cut off the top, and remove the seeds. Cut the flesh into small cubes. Peel the onion and chop it finely.
- Red sweet pepper: 1 piece
- Onion: 1 head
3
Peel the apple (preferably sour), remove the core, and cut the flesh into small cubes. Boil the eggs hard, cool them, peel, and grate on a coarse grater.
- Apple: 1 piece
- Chicken egg: 4 pieces
4
Place the vegetables in a bowl, add eggs and green peas, dress with mayonnaise and mix. Transfer the Olivier to a salad bowl and refrigerate for one and a half hours before serving.
- Canned green peas: 100 g
- Mayonnaise: 200 g
