Classic Olivier salad recipe: step-by-step preparation and culinary secrets

Olivier salad is a legendary dish of Russian cuisine, the history of which is connected with the name of the famous French chef Lucien Olivier. His original recipe, created in Moscow in the middle of the 19th century, was very different from the modern version and included expensive and exotic ingredients. Today, the recipe has been transformed into a more affordable and beloved classic salad with boiled sausage, vegetables and mayonnaise. For more information on how to cook olivier according to the classic recipe, see the Izvestia article.

Who invented the olivier salad

Olivier salad is a culinary symbol of Russia, its origin is associated with the name of the French restaurateur Lucien Olivier, who worked in Moscow in the middle of the 19th century. He headed the famous Hermitage restaurant, which was immensely popular with Moscow bohemians, nobles and merchants.

Historians believe that the original recipe created by Olivier was very different from the modern one: it included expensive ingredients such as grouse, sturgeon, capers and even crayfish necks. The sauce was also complex and branded, rather than the usual mayonnaise. The secrets of cooking were kept in the strictest secrecy, and even after the cook's death in 1883, the recipe was never revealed.

Over time, the salad has transformed into a more affordable option. Expensive ingredients were replaced with boiled sausage, pickles and canned peas, and mayonnaise became the main dressing, which made the salad incredibly popular in Soviet families and on festive tables.

Classic Olivier salad recipe: a step-by-step recipe

The traditional olivier salad consists of simple and affordable products that, when properly prepared and combined, create a rich and balanced taste.

Ingredients:

— potatoes — 3-4 pieces of medium size;

— carrots — 1-2 pcs.;

— boiled sausage (preferably doctor's sausage) — 300-400 g;

— eggs — 3-4 pcs.;

— pickled cucumbers — 2-3 pcs.;

— green peas (canned) — 100 g;

— mayonnaise — to taste;

— salt, black pepper — to taste;

— fresh herbs (dill, parsley) — optional.

The step-by-step preparation of olivier salad includes several important steps.

Cooking vegetables: wash potatoes and carrots well with a brush, cook in a uniform in salted water for about 30-40 minutes until soft. Cooking in the skin helps to preserve the shape and integrity of the vegetables. After cooking, let the vegetables cool completely.

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Cooking eggs: hard-boiled eggs for 9-10 minutes from the moment of boiling. Then put it in cold water to cool quickly, so that the yolk does not turn gray.

Slicing: peel potatoes, carrots and eggs, cut all ingredients into cubes about 5-7 mm in size. Similarly, chop the sausage, and carefully dry and slice the pickles.

Mixing: put all the chopped ingredients in a large bowl and add the green peas. Mix well, making sure that the ingredients do not boil and turn into mashed potatoes.

Seasonings and dressing: add salt and pepper to taste, season with mayonnaise. For a more delicate taste, you can add some fresh herbs — dill or parsley.

The secrets of making a delicious olivier salad

Cooking a classic olivier salad seems like a simple task, but to get a really tasty and harmonious dish, it is important to consider several important secrets from professional chefs and experienced housewives.

The classic salad is prepared with "doctor's" boiled sausage, which should be natural and fresh. For eggs, it is better to choose homemade or farm-made, hard-boil them and cool them in cold water for an even and beautiful yolk.

It is also better to choose salted or lightly salted cucumbers without excessive acid. Be sure to dry them from excess moisture so that the salad is not watery. For freshness and lightness, cucumbers are sometimes added fresh, peeled and sliced cucumber.

Use high-quality mayonnaise (preferably homemade or with a minimum amount of preservatives). It is better to season the salad in several sets, stirring evenly — this helps to control the consistency without making the salad too heavy. Moreover, mayonnaise should be added immediately before serving to preserve freshness and prevent the release of juice from vegetables.

It is advisable to let the salad stand for 1-2 hours in the refrigerator, covered with cling film. This allows the flavors to blend and open up better. These simple but proven secrets will turn a classic olivier salad into a real gastronomic delight that guests will appreciate.