Everyone has known the Olivier salad since childhood. There are many options for its preparation, but not everyone has tried this dish with pickled cucumbers. Therefore, I propose to replenish the culinary collection with a recipe for Olivier salad with pickled cucumbers.
Content:
- Ingredients
- Step by step cooking
- Video recipe
The preparation of the salad "Olivier", as in every other dish, has its own classic recipe. Traditionally, the salad contains the following components: hard boiled eggs, carrots and potatoes in their skins, boiled sausage, pickles, canned peas and mayonnaise. You can use any proportions of products at your discretion. However, I advise you to increase the amount of pickled cucumbers so that the salad is not dry.
Technically, the preparation of Olivier is so simple that there is practically nothing to say. The products are boiled separately, cooled down, carefully cut into cubes, seasoned with mayonnaise and mixed. But let's take everything in order.
- Caloric content per 100 g - 198 kcal.
- Servings - 8
- Cooking time - 20 minutes for cutting food, it will also take additional time for cooking and cooling some components up to an hour
Ingredients:
- Potatoes - 6 pcs.
- Carrots - 2 pcs.
- Eggs - 5 pcs.
- Smoked chicken leg - 2 pcs.
- Pickled cucumbers - 5 pcs.
- Fresh cucumber - 1 pc.
- Salt to taste
- Mayonnaise - for salad dressing
Cooking salad "Olivier" with pickled cucumbers
1. Wash the potatoes well under running water and place them in a saucepan with boiling salted water. Hot water will interact with the starch in the potato, which will create a protective film around the tuber, and the salt will compact the structure of the potato.
Boil the tubers in their skins over medium heat under a loose lid for about 20 minutes. Check the readiness of the product with a knife. You should not overcook the potatoes, otherwise they will fall apart during cutting, and we need them to be dense. After the potatoes cool well, peel and cut into small cubes.
2. Dip the eggs in cold salted water and put on fire. Since the water will heat up gradually, the eggs will not experience heat shock, which will prevent them from cracking. If, nevertheless, the eggs burst, then the salt will not allow the protein to flow out, because protein when interacting with salt folds. When the eggs boil, boil them for no longer than 8-10 minutes. If eggs are overcooked, they will develop an unpleasant aroma and taste worse. Put the finished eggs in cold water. Heat shock will allow the egg white to separate easily from the shell, which makes the eggs easier to peel, but if they are fresh, they will still peel poorly. Cut the finished eggs into cubes.
3. Carrots, like potatoes, wash and boil unpeeled in salted water for about 30 minutes. Then cool well, peel and cut into cubes.
4. Remove the pickled cucumbers from the jar, dry with a paper towel to absorb all the moisture, and cut into cubes.
Pickling cucumbers is very simple
To do this, wash them and soak them in cold water for 6–8 hours, changing it periodically with fresh water. Then rinse again and cut off the ends. Sterilize containers with lids. At the bottom of the jar, place a sheet of horseradish and black currant, and tightly lay the cucumbers on top. Add peeled garlic, black peppercorns, cloves, cardamom and cover everything with dill umbrellas. Pour boiling water over the jars and leave to stand for 30 minutes. After the brine from the jars, pour into a saucepan, boil and pour again into the jars. Pour in the vinegar and roll up the lids.
5. Wash the fresh cucumber under running water, dry and cut to the same size as the previous vegetables.
6. Rinse the smoked chicken leg under running water and dry with a paper towel.
7. Remove the skin from the meat and separate it from the bone, then cut into small pieces. I advise you not to throw out the remaining bones, but to boil the broth, on which you get a delicious pea soup, borscht or vegetable stew.
8. Place all ingredients in a large deep bowl.
9. Pour in the mayonnaise.
10. Mix all foods well. The salad is ready, but it should be refrigerated for 1-2 hours before serving. Because it tastes good when it is chilled.
See also the video recipe - quick salad "Olivier" (in 40 minutes):
