Olivier salad is not just a dish, but a real culinary and cultural icon, which for many years has occupied a place of honor on festive tables, especially in the New Year. But how did this salad come about and why did it become so popular?

Historical roots

Olivier salad was created in the middle of the 19th century by French chef Lucien Olivier, who worked at the Hermitage restaurant in Moscow. Initially, the salad recipe was completely different: it included such exquisite ingredients as cancer necks, caviar, chicken breast and a special sauce — mayonnaise, which was just beginning to gain popularity. The salad was served in the restaurant as a delicacy for rich customers.

Over time, especially after the 1917 revolution, the original recipe was adapted to the available products, and the salad became simpler and more understandable to the general public. So, instead of crayfish, they began to use boiled vegetables, meat (most often chicken or sausage) and eggs.

Basic Olivier Salad Recipes

Today there are many variations of Olivier salad, but the classic recipe remains the most popular. Here are the main ingredients for a traditional New Year’s salad:

1. Ingredients:

Boiled potatoes — 3-4 pcs.

• Carrots — 2 pcs.

• Eggs — 3-4 pcs.

• Chicken fillet or boiled sausage — 300-400 g.

• Canned peas — 1 jar.

• Mayonnaise — to taste.

• Salt and pepper — to taste.

• Dill or green onions for decoration.

Cooking:

1. Boil the potatoes and carrots until tender. Cool and cut into cubes.

2. Boil the eggs, cool and chop.

3. Cut the meat or sausage into cubes.

4. In a deep bowl, mix all the ingredients, add the canned peas.

5. Season with mayonnaise, salt and pepper to taste.

6. Stir and let stand in the refrigerator for about an hour.

In addition to the classic version, you can find various adaptations: with the addition of apples for sourness, with celery for crunch or even with seafood.

The tradition of serving Olivier on New Year’s Eve

Olivier salad has become an integral part of the New Year’s menu in Russia due to its richness and ease of preparation. In Soviet times, this dish was associated with a holiday and family gatherings. They began to prepare it for any celebrations, but it was the New Year that became the time when no table can do without Olivier.

Over time, this salad has become a symbol of the holiday, it is prepared with love and they try to make it a little bit in a new way every time, adding their secrets and finds.

Olivier salad is not just a dish, but a part of our culture and traditions. It unites generations at the festive table, gives warmth and joy of communication with loved ones. This year, try to add something new to a classic recipe or go back to the basics to enjoy this culinary masterpiece in the company of family and friends. Happy New Year!