Main Page
Festive table
New Year's olivier in a new format

New Year's Olivier, Reinvented

New Year's OLIVIER in a whole new form — WOW your guests! This "almost" classic Olivier recipe shows you how to serve up an old-standby salad in a fresh way and surprise your loved ones. Simple, quick, and — most importantly — delicious!

Zhukovmaksim

Recipe author

Watch the video

Composition / ingredients

Servings:

Eggs

Potatoes (medium)

Chicken breast

350

Pickles (medium)

Mayonnaise (to taste)

100

Green peas (1 can)

300

Ready-made tartlet shells (1 pack)

Red caviar (garnish)

Pomegranate (garnish)

Parsley (garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 27 % 6 g

Carbohydrates 41 % 9 g

121 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Start by prepping all your ingredients — the key to a quick appetizer is having your timing sorted out. Set everything you need on the counter and let's get going.
Step 2:

First, hard-boil a few eggs, then run them under cold water once they're done.
Step 3:

Next, put the potatoes on to boil — just be careful not to overcook them, or you'll end up with mush instead of neat cubes.
Step 4:

While the eggs and potatoes cook, prep the chicken: rinse the breasts, pat them dry with a paper towel, remove any membranes, veins, and cartilage, and cut the fillets in half.
Step 5:

For cooking the chicken, I used pre-seasoned parchment cooking bags — a great choice, since you don't need to hunt for spices; everything's already in the parchment. Just tuck the chicken inside, press it in well, and cook over medium heat. The fresh garlic, thyme, rosemary, salt, pepper, paprika, and parsley soak right into the chicken for great flavor.
Step 6:

Put the bags in a skillet over medium heat and cook for 3-5 minutes per side, depending on the thickness of the fillet.
Step 7:

While the chicken cooks, move on to the pickles. A vegetable dicer would make quick work of this, but if you don't have one, hands it is! Cut the pickles into small cubes and add them to a large bowl — this is where we'll mix the Olivier.
Step 8:

Right after that, take the cooked potatoes, peel them, and dice them small too. Be careful — some potato varieties are quite fragile, so handle them gently so they don't break apart. Add them to the bowl.
Step 9:

Now for the chicken — no dicer will help you here! Cut it by hand into that same small dice and add it to the bowl.
Step 10:

Next, peel the eggs, grate them on the fine side of a grater, and add them to the bowl.
Step 11:

Don't forget the peas — drain them and add the whole can to the salad. Then dress it with mayonnaise to taste.
Step 12:

Now take your tartlet shells and mound the finished Olivier into each one.
Step 13:

You can garnish these however you like — you're sure to have some fresh herbs in the fridge that will look great on top. And around the holidays, most people have a jar of caviar on hand for a festive touch.
Step 14:

Here, though, we used pomegranate seeds — a more budget-friendly option that looks every bit as good. Their deep ruby color gives the salad a fresh, festive pop!

Friends, give it a try, cook it up, and share it around! Don't be afraid to experiment — there are so many more ways to serve and prepare these everyday classics, but more on that in future recipes and videos. Happy New Year!