Olivier salad has part(s) cucumber
Ingredients
The earliest published recipe known to date appeared in the Russian magazine Наша пища (Nasha pishcha, "Our Food") No. 6 (31 March 1894). This magazine, published from 1891 to 1896 and edited by M. Ignatiev, stated that the original recipe contained "mogul sauce" or "kabul sauce" (similar to Worcestershire sauce), manufactured by John Burgess & Son (the brand he reputedly used) and Crosse & Blackwell.The book Руководство к изучению основ кулинарного искусства (Rukovodstvo k izucheniyu osnov kulinarnogo iskusstva, "Guide to the Fundamentals of Culinary Arts") (1897) by P. Aleksandrova gave a recipe containing grouse, crayfish, potatoes, cucumber, lettuce, aspic, capers, olives and mayonnaise. The author wrote that veal, partridge or chicken could be substituted but the authentic recipe contained grouse.In post-revolutionary Russia, cheaper ingredients were substituted for the originals: grouse was replaced by chicken or sausage, crayfish by hard-boiled egg, cucumbers, olives and capers by pickled cucumbers and green peas.
Earlier, it always included cold meat such as ham or veal tongue, or fish. The mid-20th century restaurant version involved not just vegetables, but also pickled tongue, sausage, lobster meat, truffles, etc. garnished with capers, anchovy fillets, etc. Some versions molded it in aspic.
In modern usage, it is usually boiled diced vegetables bound in mayonnaise, with Doktorskaya-type sausage. The most common alternative version, where the sausage is replaced with boiled or smoked chicken, is called Stolichny salad, after Ivanov's version.
A multitude of other versions, named, unnamed, and even trademarked, exist, but only Olivier and Stolichny salad have entered the common vernacular of post-Soviet states.Modern Olivier
Today's popular version of Olivier salad—containing boiled potatoes, dill pickles or fresh cucumbers, peas, eggs, carrots, onion and boiled beef/chicken or bologna, dressed with mayonnaise—is a version of Ivanov's Stolichny salad, and only faintly resembles Olivier's original creation. This version was a staple of any Soviet holiday dinner, especially of a Novy God (New Year's Eve) dinner (to the extent that its presence was considered on a par with Soviet Champagne or mandarin oranges), due to availability of components in winter. Even though more exotic foods are widely available in Russia now, its popularity has hardly diminished: this salad was and maybe still is the most traditional dish for the home New Year celebration for Russian people.Festive Russian and post-Soviet states' homemade versions are traditionally at the cook's whim. While some of the ingredients are considered to be basic and essential, others are either favoured or dismissed as a threat to supposed authenticity.
The biggest Olivier salad, weighing 1841 kg, was prepared in December 2012 in Orenburg.
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