Olivier with olives
6 servings
15 minutes
Olivier with olives is a refined variation of the famous Russian salad, born in the second half of the 19th century. This recipe retains the traditional base of the dish but adds zest with lemon-stuffed olives. Tender beef, soft potatoes, and crunchy pickles create a harmony of textures, while pickled pearl onions add subtle sweetness. A special touch is the yolk sauce that enriches the flavor and makes it rich. Ideal for festive gatherings, this salad brings Mediterranean freshness to classic Russian cuisine. It should be served well chilled to reveal all flavor nuances. A great choice for those who appreciate tradition but are not afraid of experimentation!
1
Cut boiled beef, potatoes, and peeled cucumbers into small cubes.
- Beef: 300 g
- Potato: 500 g
- Pickled cucumbers: 2 pieces
2
Boil the eggs, cut them lengthwise, and remove the yolk. Cut the egg white into large slices.
- Chicken egg: 2 pieces
3
Chop the olives.
- Lemon-stuffed olives: 10 pieces
4
Carefully mix the meat, potatoes, cucumbers, green peas, egg whites, olives, and finely chopped onion.
- Beef: 300 g
- Potato: 500 g
- Pickled cucumbers: 2 pieces
- Canned green peas: 3 tablespoons
- Chicken egg: 2 pieces
- Lemon-stuffed olives: 10 pieces
- Pickled pearl onions: 10 pieces
5
Mix the yolks with mayonnaise. Season the salad. Chill well before serving, and dress with the sauce.
- Salt: to taste
- Mayonnaise: to taste