- Potatoes 2
- Eggs 1 • 130 kcal
- Green beans 2 handfuls
- Green peas 1 handful
- Tuna fish 160 gr
- Capers to taste
- Green olives without stones
- Carrot 1
- Mayonnaise 150 gr
The Olivier salad is a meal usually prepared and eaten during Christmas and New Year festivities, but it can be also served as a cold appetizer or a side dish throughout the year. It is mainly made of carrots, potatoes and green peas, to which you can add other mixed vegetables and pickles, and mayonnaise. The vegetables are lightly boiled and then combined with mayonnaise, which will flavor the dish and will help to tie the vegetables together. The Olivier salad has uncertain origins, although its birth was attributed to Lucien Olivier, a French chef with Belgian origins who worked in a famous restaurant in Moscow and who created this recipe in the second half of the Nineteenth century. This dish has also different names: in Germany and in some Balkan countries it is called "Italian salad", in Italy it is called “Russian salad”, while in Russia it is indeed "Olivier salad", by the chef who invented it. Here's how to prepare this tasty appetizer to delight your guests.
How to Prepare Olivier Salad
Clean the green beans, removing the ends
and then boil them in abundant water.
Remove the ends of the carrot, peel it and boil it in water.
Boil the potatoes, the green peas and the egg.
After cooking all the ingredients, put the green beans and the carrot in a bowl
and crush them with a fork until they are completely divided into pieces.
Add the olives without stones
and continue to crush them only with a fork so that the consistency of the ingredients is not completely lost. Add the drained tuna fish and crush it with the fork.
Add the green peas and work them with a fork.
At the end, shell the egg and add it to the rest of the salad. Crush it well with the rest of the ingredients.
Add salt and a drop of oil. Combine the mayonnaise and blend well. Flatten the Olivier salad with a spoon and decorate the surface with olives and mayonnaise. Let it rest in the refrigerator before serving.
If you have time you can prepare the mayonnaise by yourself, but the delicious ones you find in the shops are also fine.
Vegetables should be cut smoothly, and they must be “al dente” and not soggy. If you use pickles, put them when the vegetables are still lukewarm.
You can prepare the Olivier salad with or without hard-boiled eggs, or you can prepare a light version of the salad by replacing mayonnaise with yogurt.
Choose fresh or frozen peas: avoid jarred or canned peas because they contain a lot of water and are too soft.
To keep the vegetables compact and with a good color, just after boiled put them in a bowl of icy water for a few seconds and then let them dry on a clean cotton cloth.
Vegan Olivier salad
To prepare a vegan Olivier salad you must remove all the ingredients of animal origin, then the hard-boiled egg, mayonnaise and tuna fish. It is possible not to use egg and tuna fish, while mayonnaise is a key ingredient of Olivier salad, so you can replace it with soy mayonnaise, that is particularly tasty and flavorful. If you think something is missing in your salad, you can add a boiled cauliflower.
How to Preserve the Olivier Salad
You can preserve the Olivier salad for about three days in the refrigerator in a sealed container, but only if you have used an industrial mayonnaise. But if you have used homemade mayonnaise, it would be better to eat it on the same day you prepare it or at least the next day, because the raw egg is likely to go bad.