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Almost every housewife knows the recipe for the delicious Olivier salad, because not a single holiday is complete without the classics. As it turns out, I am no exception and really adore this salad.
But, the Olivier salad can be prepared from different ingredients: some add sausage to the salad, some add boiled chicken breast, some cook it with seafood, but I prefer to add boiled beef to the salad.
In my childhood, we always added boiled sausage to this salad and called it “Winter”, but in one TV program I saw a recipe for the classic “Olivier” salad and since then I’ve been cooking only with boiled meat.
In the recipe on TV, an apple was also added to the salad - at first I thought it would make the salad sweet, but no, the apple adds sophistication to the Olivier salad and the taste becomes delicate.
To prepare this hearty and tasty salad, we will need the following ingredients (the photo is missing eggs and salt):

I pre-boiled the vegetables, beef and eggs on the stove until tender and cooled to room temperature, peeled the onions, and opened a can of peas.
Cut potatoes, carrots, beef, onions, apples, pickles and eggs into cubes, add canned green peas.

Mix everything thoroughly, add salt to taste and add sour cream. Mix again with sour cream and place in a vase, decorate as you wish (I had green onions, parsley and olives).

Bon appetit!!!
Preparing the Olivier salad took me about twenty minutes, provided that all the ingredients were pre-prepared (as in the first photo). In general, preparing the ingredients takes a maximum of an hour and a half.

Cooking time: PT00H20M 20 min.

There are many variations of the popular salad, for example Olivier with apple. Each housewife chooses the option that she and her loved ones will like best. Since the salad contains mostly hearty ingredients, it wouldn’t hurt to add some vegetables or fruits, which is why pickled or fresh cucumbers, apples, onions, and fresh herbs fit so well into the overall picture. It is better to season Olivier just before serving; if you have prepared too much, for example a whole pan, there is no need to add mayonnaise all at once: this will negatively affect the taste and appearance of the dish.

Ingredients

• 250 g boiled sausage
• 1 medium apple
• 1 carrot
• 2–3 potatoes
• 200 g canned peas
• 2–3 pickled or pickled cucumbers
• 4 tbsp. l. mayonnaise
• 2–3 chicken eggs
• 1 sprig of herbs for serving
• 1/2 tsp. salt
• 1/5 tsp. ground black pepper

Preparation

1. Bring the potatoes, carrots and eggs to boil. Cut the sausage into cubes. Any kind will do, you can even take it with bacon or lard. Transfer the sausage to a salad dressing container.

2. Wash the apple (sweet or sweet and sour), cut off the peel if necessary, remove the seed pod. Cut it into cubes, like the sausage, and add to the sausage.

3. Cool the boiled carrots, peel them and cut them into cubes. Alternatively, you can use raw carrots by simply grating them on a coarse grater.

4. Squeeze the cucumbers from excess brine and cut into small cubes. All vegetable cuts should be the same in shape and size.

5. Cool the boiled potatoes in their jackets, peel and cut into cubes, and add to the rest of the ingredients.

6. Open the can of peas and transfer some of them to the pan.

The well-known salad will sparkle in a new way if you add exotic ingredients to it, but what if you put the most ordinary product in it? Today we will learn how to cook Olivier with apples, the recipe for which you will find in our article, and we will find out how you can complement this salad, making it more interesting. Since the main meat ingredient can be chicken, sausage, or boiled beef, the taste of the snack will change, so we add what we like best.

An apple adds juiciness to the salad, no matter what the appetizer is: meat or vegetarian, light or hearty. It goes equally well with avocado, which can be added instead of eggs to a lean salad, and with beef, highlighting its taste and texture.

First we’ll make a salad according to the classic recipe, and apples will only help us with this.

Olivier with meat and apple

Ingredients

• — 250 g + -
• - 3 pcs. + -
• - 1 PC. + -
• - 1 PC. + -
• - 3 pcs. + -
• — 1 bank + -
• - 3-4 tbsp. + -
• Green apple (small)- 1 PC. + -

How to cook Olivier with apple

1. It is better to boil the veal in advance, so that by the time you start preparing the salad, it has already cooled down. The piece should be lean, without fat, ligaments and films.
2. Cook carrots, potatoes and eggs together.

Vegetables can be boiled in a double boiler, this way they will better retain their taste - it will remain richer. Keep everything on low heat until cooked, then drain, cool and clean.

1. Now we start chopping the ingredients for the salad. We cut the boiled vegetables into small cubes, just like meat. It’s good if they turn out to be the same size, so the salad will look more aesthetically pleasing.
2. We clean and chop the onion. It is best to scald it with boiling water. To do this, put the already cut into a cup and pour for 5 minutes. Strain, let it drain and add to the salad.
3. Cut the eggs into cubes or chop with a fork. In the first case, they will be felt better in the snack, in the second they will become almost invisible.
4. Wash the apple, wipe it dry, remove the core and cut it like potatoes.
5. Open the can of peas, drain the liquid and add the grains to the rest of the ingredients.
6. Salt, pepper, season with mayonnaise and mix.

We transfer the finished appetizer into a beautiful salad bowl, cover it with film and put it in the refrigerator. The salad needs to be properly cooled and infused.

Serve after 20-30 minutes, placing on serving plates.

Another salad with an apple will be no less tasty.

• Set 3 eggs, 3 potatoes and 1 carrot to boil.

While the ingredients are being prepared, let's take care of the chicken.

• Divide the chicken breast into two equal pieces, add salt, pepper, season with herbs to taste, and grease with oil (optional). Wrap in foil and bake for 25 minutes in an oven preheated to 220°C. Then take it out and let it cool without unwrapping it. This way the juice will remain in the meat.
• When all the ingredients have cooled, peel and chop the vegetables and eggs, and finely chop the chicken.
• To make the salad more tender, add cucumber to it. We wash and wipe it together with one green apple and chop them finely.

Be sure to taste the skin of the cucumber: if it is bitter, cut it off, otherwise the salad will be spoiled.

• At the end, add 5-6 tbsp to the appetizer. green peas, season with mayonnaise so that the appetizer is not dry, add salt, pepper and mix.

Cool the salad and serve in portioned plates, garnishing with cucumber slices and fresh herbs if desired.

Olivier with apple and fresh cucumber turns out light and fragrant like spring, and for piquancy you can add a few chopped green onions to it. Regular onion will feel too rough in it.

Well, if we are faced with the difficult task of making a lean salad, an apple will go well with it!

Lenten Olivier salad with apple

1. Boil 3 potatoes and 1 carrot until tender, cool and finely chop into cubes.
2. Instead of eggs we will use avocado. The mild taste of this fruit will perfectly complement the dish without changing it. Peel a firm but not hard avocado, remove the pit, cut it in half, and cut it into cubes.
3. Instead of meat, we will use red fish: lightly salted trout or salmon. Cut 250g of fish into pieces and mix it into the salad.
4. For such a small volume, ½ green apple is enough. Grind it up. You can add cucumber to the composition, or you can do without it, the taste will not suffer from this.
5. Spread 4-5 tbsp. green peas, add just a little salt and season with lean or.

Cool and serve, garnished in a salad bowl with a sprig of parsley and slices of red fish. Bon appetit!

For those who are fasting, we offer several more options for light Olivier.

As you can see, Olivier with apple can be prepared according to different recipes. We choose the one we like best and try to prepare it, because making the salad is quite quick and easy! Moreover, as a meat component, you can use the traditional option and crumble boiled sausage into the salad.

Try and enjoy new delicious dishes, friends!

1. This is how we prepare Olivier with green apples. First, peel the onions and cut them into small cubes.
2. Pour boiling water over the onion and let it brew for 5 minutes. This is done so that excess bitterness goes away and the onion becomes softer.
   
3. Wash the meat, cover it with water, add a little salt and boil until tender. Drain the water to let the meat cool. Next, chop it into small cubes.
   
4. Place the onion in a colander to drain the water, and then squeeze it out a little more.
   
5. Place chicken eggs in cold water and hard-boil for 8-10 minutes from the moment they boil. Cool them in cold water, peel them and cut them into small cubes using a knife. It will be much faster if you have an egg cutter.
   
6. Wash the potatoes in cold water and boil them in their skins until tender, but they should not be crumbly. Allow time for the potatoes to cool and cut into cubes, like other products.
   
7. Wash the hard green apples, remove the skin and remove the core. Now chop it into small cubes. It is better to use firm sour or sweet and sour apples.
   
8. Take the pickled gherkins out of the jar and cut them into cubes. You can replace the pickled gherkins with other pickles. For example, or are perfect.
   
9. Wash the selected greens, dry them with a paper towel (or napkins), and then chop them with a sharp knife.
   
10. In a spacious salad bowl we put: potatoes, meat, onions, parsley, eggs, apples, cucumbers and herbs. Place the peas in a colander to drain the liquid and add them to the rest of the ingredients in the salad bowl last.
    
11. We begin to carefully mix the ingredients together. We need the products to be evenly distributed throughout the salad and the shape of the cubes not to deteriorate.
    
12. Add classic mayonnaise to the Olivier salad to taste. It can be of any fat content, even homemade. Mix gently and add salt and ground black pepper to taste. Place in the refrigerator to steep for at least 1 hour and serve.
    

“Olivier” with green apples is easier to prepare, step by step with photos. It will help you serve a traditional dish not only for the New Year, but also when you want to amuse your household with your favorite salad. After trying the classic recipe with apple, your family will not be disappointed and will ask for more!

Many options for preparing Olivier salads have been invented. You can even publish collections of salads with this name. And they all differ in some way: ingredients, dressings, cooking methods.

Today I want to offer my interpretation of the famous salad, traditional for the New Year holidays. I like this vegetarian or lenten version of Olivier (it contains no meat products) for its delicate taste and light aftertaste. Follow my step-by-step photo recommendations. As a result, you will not be disappointed and will add another delicious recipe to your salad recipe book.

Let's prepare the necessary products:

• boiled potatoes - 300 g;
• boiled carrots - 200 g;
• boiled eggs - 3 pcs.;
• canned peas - 250 g;
• pickled cucumbers - 150 g;
• green apple - 1 pc.;
• mayonnaise - 150 gr;
• sour cream - 100 gr;
• salt.

How to make Olivier salad without meat and sausage

Before cutting the ingredients for the French salad, you should prepare the vegetables: boil and cool, and remove the peel. Then, we chop the ingredients step by step. We start with potatoes. Grind it into small cubes.

Chop the carrots in the same way and pour them onto the potatoes in a bowl.

Then, remove the skin from the green apple, carefully cut it into cubes - and add it to our salad! 🙂 I insist on green varieties of apples for this salad. These vitamin-rich juicy apples with a slight sourness go well with other vegetable components of the salad.

Chop the boiled eggs into cubes the same size as potatoes and carrots.

Now it’s time to add green vegetables. We use pickled cucumbers for the salad. I took small elastic gherkins and cut them into circles. Then I added canned peas, having first strained out the liquid in which they were located.

Season with sour cream and... It is this ratio that allows the salad to acquire a delicate and light taste.

If necessary, add salt to taste and stir the contents of the bowl. Now let's decorate the Lenten one with an apple and put it on the table.

Thanks to small changes, the traditional New Year's holiday salad has completely different flavor notes. This appetizer will be a pleasant addition to other salads for any family celebration and will surprise your guests with its delicate and bright taste. Bon appetit! 🙂