Olivier salad is one of the most recognizable dishes commonly prepared for the New Year festive table. As a rule, this salad is served during New Year celebrations and family gatherings and remains a symbol of the holiday season.
Due to its simple ingredients and straightforward preparation, Olivier salad is popular both at home and on board vessels. It fits well into the concept of practical onboard recipes and is often prepared by crew members themselves.
Ingredients
- Potatoes – 500 g (boiled, diced)
- Carrots – 400 g (boiled, diced)
- Eggs – 4–5 pcs (boiled, diced)
- Pickles – 300–500 g (diced)
- Green peas – 1 can (drained)
- Boiled sausage or cooked chicken – 400 g (diced)
- Mayonnaise – to taste
- Salt and black pepper – optional
Preparation Method
- Boil potatoes, carrots, and eggs until fully cooked. Allow them to cool.
- Cut all ingredients into small, evenly sized cubes.
- Combine potatoes, carrots, eggs, pickles, and meat in a large bowl.
- Add green peas.
- Add mayonnaise gradually and mix gently.
- Season with salt and black pepper if needed.
Serving Tradition
Olivier salad is traditionally served cold and prepared several hours in advance. It is commonly included in the New Year menu and remains one of the most frequently prepared dishes among Ukrainian recipes.
