Olivier salad with mushrooms

Olivier salad with mushrooms is an interesting and aromatic variation on the classic recipe, in which meat ingredients are replaced with fried or pickled mushrooms. This version will appeal not only to vegetarians, but also to anyone looking to diversify their holiday menu. The mushrooms give the salad a pleasant earthy flavor and appetizing aroma, while retaining the familiar texture and richness of the dish.

The salad remains as hearty and tender as the traditional Olivier, but has a new depth of flavor thanks to the combination of mushrooms with pickled cucumbers and peas. A light sour cream or yogurt dressing makes the dish balanced, without excessive fat. This is a great choice for a family dinner or a festive feast that will pleasantly surprise your guests.

Try adding a little lemon juice or grainy mustard to the dressing, and you'll get an exquisite yet easy-to-prepare salad with a unique character.

Variations

With fried mushrooms or white mushrooms.

With pickled mushrooms for a spicy flavor.

With corn instead of peas.

With a yogurt and mustard-based sauce instead of mayonnaise.

Secrets of tenderness and taste

Fry the mushrooms over high heat until golden brown to preserve their aroma.

Allow the vegetables to cool completely before mixing so that the salad does not become soggy.

Add the dressing just before serving.

Tips on ingredients

Potatoes — medium firm, not overcooked.

Carrots — bright, sweet, cooked until tender.

Mushrooms — fresh or high-quality pickled, without excess liquid.

Sour cream — thick consistency, with a slight sour taste.

Small culinary nuances

The salad is best left to stand in the refrigerator for 1–2 hours.

Before serving, garnish with fresh herbs or slices of boiled egg.

If you prepare it the day before, add the dressing just before serving — this will keep the dish fresh.