Olivier salad with meat

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Olivier salad with meat? Prepare all the necessary products. When choosing meat, I preferred lean pork. But it can be beef, chicken, or fattier varieties of pork. Take fresh, seasonal vegetables, preferably from a new harvest. According to the classic recipe, pickles are used, but some take pickled cucumbers to their taste - such a replacement is quite acceptable. Eggs are large, preferably CO category.

2. STEP 2

   

   Place the vegetables, except cucumbers, and eggs in a fairly large saucepan, cover with cold water, bring to a boil and cook until the vegetables are ready: eggs cook the fastest - about 10 minutes, potatoes - about 20 minutes, and carrots will take about 40 minutes.

3. STEP 3

   

   Then drain the water, and green the vegetables with cold water and leave for 10 minutes. This will make it easier to peel them. Peel the skins from the vegetables.

4. STEP 4

   

   Wash the piece of meat chosen for the salad well. Pour cold water over the meat, add a little salt and cook until done, about 30-40 minutes. Depending on the size of the piece, it may take more time.

5. STEP 5

   

   Cool the meat and cut into small cubes.

6. STEP 6

   

   Cut the potatoes into small cubes. In general, it is believed that the smaller the salad is cut, the tastier it is.

7. STEP 7

   

   Wash the fresh cucumber well, cut off the ends and cut into cubes the same size as the potatoes. If you are going to store the salad for several days, first remove the cucumber seeds with a spoon. The seeds will add excess liquid and the salad will be watery.

8. STEP 8

   

   Also wash the pickled cucumbers to remove excess salt from them, especially if these are store-bought cucumbers and not your own. Also cut the pickles into cubes.

9. STEP 9

   

   Grind the carrots in the same way and add to the rest of the ingredients.

10. STEP 10

    

    Also cut the eggs into small cubes. When cutting different products, try to keep the size of the cubes the same - this will make the salad much more beautiful.

11. STEP 11

    

    Drain excess liquid from peas and add to remaining ingredients.

12. STEP 12

    

    Season the salad with mayonnaise. If necessary, add salt to the salad and serve.

13. STEP 13

    

    Bon appetit!

Comments on the recipe

Arina Koten

12.09.2023

4.6

I usually cook Olivier in this version - with boiled sausage.

Alyona

12.09.2023

4.6

I really liked the recipe for this salad. Only I “left” the pork for other purposes; I replaced it with chicken ham. I also added green onions to the salad on my own behalf and at my husband’s request. The salad combines pickled and fresh cucumbers in an unusual way. The taste only benefits from this. To enhance the fresh notes in the salad, I added green onions. I also came across a jar of the most tender young peas, the salad turned out to be delicious. This is a summer option in the middle of winter. Many thanks to the author for the fresh ideas and the new taste of the unforgettable Olivier with meat salad.