How long does salad with mayonnaise last in hot weather?

Olivier is a salad that has become a traditional dish not only on holidays, but also on everyday tables. Taking into account the fact that the list of ingredients is currently available to everyone, many people prepare the dish for the daily menu in order to pamper themselves and diversify their diet.

There is more than one improvised version of Olivier - everyone can choose an option to suit their tastes. For example, housewives who watch their figure, but still want to please themselves and their loved ones with their favorite salad, make it with soy curd (tofu). Refined gourmets prefer smoked ham combined with pear to traditional ingredients (sausage and cucumbers). Vegetarians replace meat components with fried mushrooms. In any case, it's up to you - it will always turn out delicious.

Pay attention to several recipes with photos and videos of the famous salad, which tell you step by step about the intricacies of preparation. Learn how to make this legendary salad step by step.

Olivier recipe in lavash

If you want to prepare an original New Year's appetizer, we suggest serving the usual Olivier salad wrapped in pita bread. Such a dish will be the very first to disappear from the festive table, bringing guests to complete delight, and making it at home is not at all difficult.

Number of servings: 12

Cooking time: 50 minutes

Energy value

  • calorie content – ​​181.2 kcal;
  • proteins – 7.3 g;
  • fats – 13.2 g;
  • carbohydrates – 8.8 g.


  • Armenian thin lavash – 1-2 pcs.;
  • sausage – 250 g;
  • “Provencal” mayonnaise – to taste;
  • canned peas – 3 tbsp;
  • fresh cucumbers – 2 pcs.;
  • chicken egg – 4 pcs.;
  • medium carrots – 1 pc.;
  • potatoes – 2-3 pcs.;
  • processed cheese – 1 pc.

Step-by-step preparation

  1. Make sure you prepare your food in advance. Boil potatoes, carrots, eggs, cool, peel. Place the cheese in the freezer for a short time - in a slightly frozen form it will be easier for you to grate this product.
  2. Place a sheet of pita bread on a flat surface and leave it for a while to level out. After this, grate melted cheese evenly around the entire perimeter (you can use curd cheese), make a very thin mesh of mayonnaise.
  3. Layer the ingredients in layers: sausage, carrots, peas (you only need a little), potatoes, cucumber and eggs. Place the grated ingredients.
  4. At the end, coat with Provençal again and roll into a tight roll.
  5. Place in the refrigerator for half an hour. The dish needs to be soaked.
  6. Using a very sharp knife, cut crosswise into pieces. Each piece should be approximately four centimeters thick.

Tip : To prevent the cucumbers from becoming sour in the appetizer, we recommend squeezing them to remove excess juice after grating. In addition, it is better to avoid using pulp with seeds.

Use only mayonnaise

Most housewives season Olivier with mayonnaise. It is very comfortable. You just need to squeeze the sauce out of the package and mix the salad. But in this case, the dish turns out to be too fatty and difficult to digest. After a feast, you may experience stomach discomfort. To make Olivier lighter, you can dilute the mayonnaise with low-fat sour cream or thick cream in a 1:1 ratio. Some chefs dress this salad with Greek yogurt. This is easy to repeat at home. Greek yogurt is thicker and denser than regular yogurt. If it is difficult to find it on sale, you can use a natural fermented milk product, after placing it in a colander lined with gauze for 4-5 hours. Restaurant-quality Olivier is made with homemade mayonnaise. You can make the dressing 2-3 days before the feast. It stores well in the refrigerator.

Turkey Olivier recipe

Many housewives prepare Olivier using boiled chicken breast. We offer to diversify the dish with turkey meat, pre-fried in vegetable oil with spices. An unusual dressing will complement the taste of a traditional winter salad.

Number of servings: 14

Cooking time: 1 hour 15 minutes

Energy value

  • calorie content – ​​105.3 kcal;
  • proteins – 8.9 g;
  • fats – 5.9 g;
  • carbohydrates – 4.5 g.


  • turkey – 500 g;
  • salted/pickled cucumber – 3 pcs.;
  • egg – 4-5 pcs.;
  • fat sour cream – 300 g;
  • sunflower oil – 40 ml;
  • spices - to taste;
  • salt - to taste;
  • potatoes – 3 pcs.;
  • table mustard - to taste;
  • canned peas – 180 g;
  • carrots – 1 pc.

Step-by-step preparation

  1. While the root vegetables and eggs are boiling, take care of the poultry. Both breast meat and juicier leg meat are suitable. It is recommended to remove the skin. Rinse the meat in water, dry it and place it in hot oil in a frying pan. Sprinkle with your favorite spices.
  2. Cook until golden brown and completely cooked. To prevent the meat from becoming dry during frying, cook it in one piece and add salt only 10-15 minutes before the end of the process. If you add salt at the beginning, the juices will not be sealed inside. Cool and cut into cubes.
  3. Combine the turkey with similarly chopped peeled vegetables and eggs. Add green peas.
  4. Season with sauce made from sour cream with the addition of mustard (a dessert spoon is enough for a slight piquancy).

This is interesting : it is not necessary to add canned peas to the salad. It can be replaced with young fresh or frozen. Before adding to the salad, you need to place the beans first in boiling water for a couple of minutes, and then in liquid with ice - such actions will preserve the bright green tint of the fresh vegetable.

Olivier recipe with squid

A completely new dish for you will be Olivier salad with squid. But to cook it, you need to know the rules for boiling seafood, because if you overcook them, the “rubbery taste” will ruin the whole dish.

Number of servings: 12

Cooking time: 45 minutes

Energy value

  • calorie content – ​​72.5 kcal;
  • proteins – 6.7 g;
  • fats – 1.8 g;
  • carbohydrates – 7.7 g.


  • pickled cucumber – 3 pcs.;
  • fresh squid – 300 g;
  • canned peas – 150 g;
  • crab sticks – 200 g;
  • potatoes – 3 pcs.;
  • canned corn – 100 g;
  • carrots – 1 pc.;
  • onion - several feathers;
  • mayonnaise – 150-200 g;
  • ground pepper - to taste;
  • salt - to taste.

Step-by-step preparation

  1. Preparing the salad has one difficulty - you need to boil the squid so that it does not turn into rubber. To do this, place the washed carcasses in boiling water for literally 3 minutes. Due to the temperature difference, the squids seem to inflate, and the reddish skin turns into a kind of lint. When the product is ready, clean it under running cool water. Cool. Cut into small slices in the form of strips.
  2. Cut the boiled root vegetables into medium-sized cubes.
  3. Chop cucumbers, crab sticks and hard-boiled eggs accordingly.
  4. Add corn and peas drained from brine, finely chopped onions and mayonnaise. Stir.

This is interesting : when serving, decorate the dish with a couple of boiled shrimps - this will give it a festive, more appetizing look.

Freeze Olivier

Do not freeze if:

  • The most important rule is that if Olivier is seasoned with mayonnaise, then you can no longer store it in the freezer - you can only store Olivier with mayonnaise in the refrigerator for about 12-18 hours.
  • If onions were added to Olivier, they also cannot be stored in the freezer. Sliced ​​onions acquire a very unpleasant smell after freezing, and the onions also give off a taste that significantly spoils the taste of Olivier when defrosted.
  • You cannot freeze Olivier if cucumbers have already been cut into it. It doesn’t matter whether the cucumber was sliced ​​fresh or pickled into the salad, but it quickly releases moisture and after defrosting, the consistency of the Olivier will be similar to porridge.

You can freeze it if:

  • If the Olivier salad is simply chopped and NOT seasoned with mayonnaise, yes, it can be stored in the freezer for about 3 days. After defrosting at room temperature, Olivier practically does not lose its taste properties.

Olivier recipe with salmon

When ordinary dishes are no longer a joy, housewives try to show their imagination and come up with something new. And one of these culinary innovations is Olivier salad with fish. The cooking principle remains almost the same, but the appetizer turns out absolutely stunning, elegant and delicious. In addition to salmon, you can use salmon, which is more affordable.

Number of servings: 10

Cooking time: 40 minutes

Energy value

  • calorie content – ​​120.2 kcal;
  • proteins – 5.9 g;
  • fats – 8.2 g;
  • carbohydrates – 5.9 g.


  • canned peas – 100 g;
  • lightly salted salmon – 250 g;
  • potatoes – 200 g;
  • cucumber (fresh) – 100 g;
  • salad onion – 1⁄2 pcs.;
  • dill – 1 small bunch;
  • green onion - a few feathers;
  • carrots – 1 piece;
  • cucumber (salted) – 90 g;
  • black pepper - to taste;
  • salt - to taste;
  • lemon juice – 1 tbsp;
  • ginger (pickled) – 10 g;
  • mayonnaise – 100 g.

Step-by-step preparation

  1. Boil the carrots along with the potatoes until tender. Wait for the vegetables to cool, peel, then chop into cubes.
  2. Cut the fish into small pieces and cucumbers (cut off the skin using a housekeeper).
  3. Chop half of the onion very finely.
  4. Add finely chopped onions and dill.
  5. Empty the peas from the jar. Add some salt.
  6. Combine all ingredients in a bowl, season with sauce (cut the ginger into thin strips, add mayonnaise and citrus juice alternately). Serve the salad garnished with slices of salmon and lemon.

How to store salads with mayonnaise in the refrigerator

The shelf life of salads with mayonnaise in the refrigerator is affected by the degree of freshness of the ingredients and the storage method. Mayonnaise salad is best stored in a special plastic container with a tight-fitting lid. And it’s just great if you can create a vacuum in such a container using a special device.

The main reason why such dishes spoil is the rapid proliferation of bacteria, and low temperature and vacuum will help slow down this process.

In addition, salads emit an aroma that is easily absorbed by other foods in the refrigerator, and they themselves can become saturated with foreign odors. Therefore, it is necessary to store them closed, either with a lid or with cling film, and no more than a day.

How long to cook potatoes and carrots for Olivier

To prepare a truly delicious Olivier, it is important to maintain certain proportions. To get the perfect result, you also need to properly boil the vegetables so that they don’t turn out watery and spoil the taste of the dish. Basic recommendations:

  1. It is not recommended to peel root vegetables; just rinse them thoroughly under running water before putting them in the pan. For a better taste of vegetables, you can lightly salt the liquid and add a pinch of sugar.
  2. After the water boils, the potatoes and carrots need to be boiled for about 25 minutes. The time may vary depending on the size of the vegetables used. You can judge readiness by piercing the root vegetable with a sharp object.
  3. It is not recommended to leave vegetables in water. Otherwise, they will absorb excess moisture and fall apart. Therefore, at the end of the process, carefully, so as not to burn yourself, drain the water from the pan and set the vegetables aside to cool.

Tip : try to select vegetables of the same size - this way they will cook evenly, at the same time.

How long can salads with mayonnaise and other dressings be stored?

Depending on what composition was used as a dressing, the shelf life of the salad may vary slightly. Additionally, you need to familiarize yourself with important nuances, ignoring which can negatively affect the quality of the dish:

  • With the advent of mayonnaise, sour cream for salad dressings began to be used much less frequently. On the one hand, this is even good, because the component at room temperature begins to slowly sour after half an hour. Therefore, it is better to place it on the table in a special container with a lid and a clean spoon, rather than adding it directly to Olivier or vegetable mixtures.

Tip: Don’t trust the expiration dates on the sour cream label too much. Once the container is opened, the product should be used within 6-8 hours, no matter what temperature it is stored at or how securely it is closed. If liquid appears on the surface of the composition, it does not need to be drained, it is better to mix the mass and use it as quickly as possible.

  • Salads dressed with mayonnaise can be kept on the table for up to 6 hours and, on average, about 12 hours in the refrigerator. It does not matter how long the composition spent at room temperature, as long as the recommended indicators were met.
  • Vegetable oil is a high-quality and reliable preservative only if used to season seaweed. By triggering chemical processes, it accelerates the souring of components in salads, especially if they are fresh vegetables. After introducing this dressing, you can count on the freshness of the dish for no more than 1-2 hours. The same effects are observed when using lemon juice, balsamic vinegar, and soy sauce.

It is clear that traditional Olivier and herring under a fur coat are loved by many, but you should not get hung up on them. Today, the Internet contains many original recipes for dishes of this type, which are distinguished by their excellent taste and are not so difficult to store until serving.

How to decorate when serving

There can be many variations of a beautiful, festive presentation of the famous salad - it all depends on your imagination. Here are some of them:

  • Olivier in the shape of a Christmas wreath is perfect for the New Year's table. You will need a glass or mug around which the salad mixture is placed. The container is subsequently removed, and the surface of the dish is sprinkled with dill. To imitate toys, you can put halves of cherry tomatoes or olives.
  • A figure eight is made in a similar way for Women's Day. You can decorate it with champignons, parsley, and come up with your own serving options.
  • Thin slices of carrots or green onions can be made into something like a gift. If you have carving skills, decorate the dish with carved flowers.
  • For a children's party, you can make a “mouse” by making ears and a nose out of thin slices of ham, and lining the eyes with olives or capers.
  • Olivier will look exquisite in tartlets or waffle rolls made from unsweetened dough.
  • You can surprise your loved ones by laying Olivier in layers in wide glasses or bowls. To do this, you will need to know exactly the number of guests.

How long can you store

In order not to spoil the holiday with an upset stomach or food poisoning, it is necessary to take into account the shelf life of prepared dishes. Salads dressed with mayonnaise are especially dangerous. Olivier with dressing can last for about 9 hours in the refrigerator and remain fresh, but it is not recommended to keep it on the table for more than four. Without sauce, the salad lasts from 12 to 18 hours.

Despite the fact that there are well-established canons for preparing Olivier, each housewife has her own. a unique recipe for preparing the famous New Year's treat, don't be afraid to experiment! Get creative in the kitchen, bon appetit!

Experts tell us how to choose delicious sausage for Olivier salad

On the eve of the New Year, one of the legendary attributes of which Olivier salad is almost officially recognized in Russia, Roskachestvo experts have prepared advice for those who want to choose the most delicious and high-quality ingredients.

To begin with, we note that any housewife knows that the classic Olivier salad must include: Doktorskaya sausage, potatoes, green peas, carrots, pickled cucumbers and mayonnaise.

Roskachestvo experts recommend choosing the one in a natural casing: in such casings, the sausage is first fried with smoke, which produces additional flavor and aroma-forming substances, explains Doctor of Technical Sciences, Professor Anastasia Semenova.

At the same time, the “Doctorskaya” label must contain information about the product’s shelf life, production date, manufacturer and composition, and the composition of the sausage must be simple: beef, pork, eggs, salt, milk and spices.

Potatoes for Olivier should be chosen based on their appearance, which is what all diligent housewives do. Experts advise remembering that the tubers must be whole, dry, not sprouted, and the skin must be dense and not peel off with simple friction and not have cracks.

But on the label - if such potatoes are purchased in chain stores and in packaging - the botanical variety and country of origin must be indicated, as well as the name and location of the manufacturer and information about the content or absence of GMOs.

For green peas, experts advise taking those brands that were recognized as the best in special studies in 2020, namely: “6 sotok”, “Valdai Cellar”, “Victoria”, “Green Ray”, “Bed of Good Luck”, “D” "", "Uncle Vanya", "Tape", "Ogorodnikov", "OK", "Crossroads", "Princess of Taste", "Fifth Season", "Self-Assembled Tablecloth", "Frau Martha", "Tsar Vegetable" ", Bonduelle (Russia), Corrado, Fine Life, GlobalVillage, Globus (Russia), HEINZ, Lorado, Solvita, Vitaland.

Let's face it, there is plenty to choose from.

Pickled cucumbers were also studied as part of a fan study and out of 48 samples, the following were recognized as the best: “Boyarin”, “Veres”, GLOBUS, “6 sotok”, “Tsar-vegetable”.

But the most important touch that can decorate - or destroy - the flavor bouquet of your favorite salad is mayonnaise.

In order not to make a mistake with your choice, Roskachestvo experts again advise reading the label carefully. And it should indicate that the product contains no artificial preservatives, dyes, thickeners or starch.

The best brands of mayonnaise that are recommended by Roskachestvo based on research are: “Mr.Ricco”, “Every Day”, “SKIT”, “Miladora”, “Moscow Provencal”, “Ryaba”, “Sloboda”, “Bouquet”, “Novosibirsk Provencal”, “Khabarovsk”, “Heinz”.

But the experts didn’t talk about how to choose carrots for a salad.

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