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Olivier with meat salad

Olivier salad with meat

Our traditional recipe for Olivier salad with meat! Classic Olivier salad made with meat is much tastier than, say, with bologna. There's nothing unusual in the recipe, but I'll share a few tips for making it. The recipe is simple and easy!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Potatoes

300

Carrots

150

Eggs

Pickles

150

Cucumbers

150

Pork

300

Green peas

150

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 6 g

Fats 40 % 8 g

Carbohydrates 30 % 6 g

123 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients. For the meat, I went with lean pork. But it could be beef, chicken, or a fattier cut of pork. Use fresh, seasonal vegetables, ideally from the new harvest. The classic recipe calls for brined pickles, but some use marinated cucumbers to their taste — that swap is perfectly fine. Use large eggs, ideally farm eggs, or at least large grade.
Step 2:

Put the vegetables (except the cucumbers) and the eggs in a large enough pot, cover with cold water, bring to a boil, and cook until the vegetables are done: the eggs cook fastest — about 10 minutes — the potatoes about 20 minutes, and the carrots will take about 40 minutes.
Step 3:

Then drain the water, cover the vegetables with cold water, and leave them for about 10 minutes. That makes them easier to peel. Peel the vegetables.
Step 4:

Wash the piece of meat well — try to rinse off all the blood, so less foam forms while it cooks. Cover it with cold water, add a little salt, and cook until tender, about 30–40 minutes. Depending on the size of the piece, it may take longer.
Step 5:

Cool the meat and cut it into small cubes.
Step 6:

Cut the potatoes into small cubes. Generally, the finer the salad is cut, the tastier it is.
Step 7:

Wash the fresh cucumber well, trim the ends, and cut it into cubes the same size. If you plan to store the salad for several days, scoop out the cucumber seeds with a spoon first. The seeds release extra liquid and make the salad watery.
Step 8:

Wash the pickles too, to rinse off excess salt, especially if they're store-bought rather than your own. Cut them into cubes as well.
Step 9:

Cut the carrots the same way and add them to the rest of the ingredients.
Step 10:

Cut the eggs into small cubes too. When cutting the different ingredients, try to keep the cubes the same size — the salad will look much nicer.
Step 11:

Drain the excess liquid from the peas and add them to the rest of the ingredients.
Step 12:

Dress the salad with mayonnaise. I recommend using homemade mayonnaise. Store-bought has a lot of unwholesome additives. Add salt if needed and serve.
Step 13:

Enjoy!