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How to prepare Olivier salad?

Reading time - 10 minutes.

The usual Olivier consists of the most affordable products - canned peas, mayonnaise, boiled eggs, onions and carrots, potatoes and cucumbers. Boiled sausage is added as a filling ingredient - it can be replaced with meat or even crayfish.
Cooking Olivier very easy, as all food can be prepared in advance, thus reducing the cooking time to 20 minutes.

Required:
mayonnaise - 300-400 g;
peas - 1 can;
boiled eggs - 3 pcs.;
bow - 1 head;
boiled carrots - 2 pcs.;
boiled potatoes - 3-4 pcs.;
pickled cucumbers - 3 pcs.;
boiled sausage - 400 g;
greens for decoration;
salt.

How to cook Olivier

First of all, it will be more convenient and clearer to immediately prepare all the ingredients by distributing them in separate containers. You can even do this in advance. You can open cans and cut components in stages. The main thing is to pre-boil and clean eggs, potatoes, carrot.
Since green peas are added to the salad, all other ingredients should be chopped to approximately its size. This is important - the classic cut into small cubes. You can simplify the process with the help of a special device, but you should not use a grater.
Place the chopped food in a large bowl and mix thoroughly with the mayonnaise. Salt is added to taste last, very carefully, since the salad contains already salty components.
It is advisable to give Olivier time to brew - at least 30-40 minutes, and then you can put him on the table. Serving options may vary: from simple in a salad bowl to complex compositions in the form of a Christmas tree, green wreath, etc.

Olivier is a classic of the New Year!
What a New Year's table without classic dishes on it. And what could be more traditional than an Olivier salad. Every New Year, Russian housewives prefer this salad, paying tribute to Soviet traditions. Named in honor of the chef who first prepared this salad in a Moscow restaurant back in 1984, "Olivier" came to the taste of Soviet residents. Since then - since the end of the 19th century - the dish has continued to enjoy popularity.

The original recipe has undergone major changes. Today in Olivier one can no longer find the original capers, hazel grouses and crayfish necks. In different cities, the ingredients of the dish differ, expensive ones change to cheap ones, complex to simple ones - and vice versa, depending on taste and wallet. Here is the classic, generally accepted in the fifteenth years, version of the preparation of "Olivier". By 2020, lettuce is still gaining in popularity.