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Classic olivier with beef meat

Classic Olivier Salad with Beef

A beloved winter salad with boiled beef. This traditional favorite, in its classic form, is made with beef. It's more wholesome, especially if you dress it with homemade mayonnaise or sour cream. The salad dresses up an everyday or holiday table and makes a hearty dish.

Anna

Recipe author

Composition / ingredients

Servings:

Beef

300

Potatoes

Carrot

Eggs

Onion

Dill pickles

Green peas

200

Mayonnaise

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 32 % 6 g

Carbohydrates 32 % 6 g

108 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make classic Olivier with beef? Gather the listed ingredients. The prep time assumes the vegetables, eggs, and beef all start out raw; if the meat, potatoes, carrots, and eggs are already cooked, the salad takes just 15–20 minutes. I dress mine with mayonnaise—homemade is best. You can also use a mix of mayonnaise and sour cream, plain yogurt, or sour cream alone.
Step 2:

Boil the vegetables and eggs for the salad (the eggs about 10 minutes). Put the potatoes (choose a low-starch variety) and carrot in their skins into boiling water and cook until tender—they take different amounts of time. Cool them and drain. You can also cook the vegetables already peeled and diced; some say this gives them less of a raw-vegetable taste.
Step 3:

Use a boneless cut of beef with no fat or gristle. Bring a pot of water to a boil, add the meat, reduce the heat, and simmer the beef until tender, 1–2 hours. The time depends on how old the meat is. Lift the meat out of the broth and let it cool. Save the broth for soup or sauce.
Step 4:

Get out a salad bowl or a deep bowl. Peel the cooled boiled potatoes and cut them into cubes. Try to cut them about the size of a pea, so everything looks even and neat. Put the diced potato in the bowl.
Step 5:

Peel the carrot and dice it. Add the diced carrot to the potato.
Step 6:

Take the pickles out of the brine and rinse them with water if you like. Cut them into small cubes and add to the bowl.
Step 7:

Peel the cooled hard-boiled eggs and dice them. Add the diced eggs to the salad.
Step 8:

Dice the cooled boiled meat, or shred it into strands. Add the beef to the salad.
Step 9:

Peel the onion and finely chop it. Add it to the bowl. You can swap the yellow onion for a milder salad onion, but don't leave it out.
Step 10:

Open the can of peas carefully and drain the liquid (you can use it in other dishes). Add the desired amount of peas to the salad.
Step 11:

Add the mayonnaise and salt and toss. It's best to add the mayonnaise just before serving.
Step 12:

Your Olivier salad with beef is ready to serve. It works as a dish on its own or as a salad for an everyday or holiday table.

It's best to make the mayonnaise yourself—it'll taste better and be healthier. (Look for homemade mayonnaise recipes.) You don't have to use mayonnaise as the dressing either; sour cream or plain yogurt work too. Use them on their own or mixed with mayonnaise in any ratio you like—this lightens up the dish.
How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water comes to a boil, then transfer them to cold water to cool. The sudden temperature change makes the shells easier to peel.