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Festive Olivier "Piggy" Salad

Here's how to serve everyone's favorite salad at your holiday table. This festive Olivier salad, shaped like a pig, will delight kids and grown-ups alike. The salad itself needs no introduction — it's a fixture on holiday menus and shows no sign of going anywhere. You can decorate it in all sorts of ways; this recipe shows one of them. And yes, mayonnaise — plenty of people have sworn it off for good. If that's you, feel free to swap in another dressing you like, or use homemade mayonnaise instead.

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Festive salad Olivier Pig
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 11 g
Fats 38 % 9 g
Carbohydrates 17 % 4 g
137 kcal
GI: 100 / 0 / 0
  • Olivier salad is a must on any holiday table, especially at New Year's. But it can look a little plain. To make the presentation more fun, you can shape it into the animal that symbolizes the coming year. 1. Rinse the chicken breast under running water and put it in a pot. Cover with water, add salt, and set it on the stove. 2. Bring to a boil, then reduce the heat. Keep simmering over low heat until cooked through, skimming the foam with a slotted spoon — about 20–30 minutes from when it starts to boil. Lift out the meat and let it cool on a plate. 3. Wash the potatoes and carrots, put them in a pot, and cover with water. Simmer over low heat until tender, then cool them the same way as the chicken. 4. Hard-boil the eggs in a separate pot alongside everything else, then cool and peel them. Separate the whites from the yolks. 5. Chop the ingredients: dice the potatoes, carrots, chicken, and cucumber. Chop the yolks finely and grate the whites on a coarse grater. Put everything into a salad bowl, season with salt and pepper, and dress with mayonnaise. 6. Wash the dill and chop it with a knife. Add it to the salad and mix. Mound the salad onto an oval platter and cover it with the grated egg whites. Cut a snout, ears, and a tail from the sausage. Use cloves for the eyes. Decorate with cucumber and tomato slices. Serve and enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Carnation - 323  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Sausage 'amateur' - 291  kcal/100g
  • Sausage 'Ukrainian' - 404  kcal/100g
  • Diabetic sausage - 254  kcal/100g
  • Sausage 'doctor' - 197  kcal/100g
  • Diet sausage - 170  kcal/100g
  • Dairy sausage - 252  kcal/100g
  • Chicken breast - 113  kcal/100g

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