Classic Olivier salad with sausage and pickles - 5 step-by-step recipes

Olivier salad is a cult dish, which begins the preparation for the New Year's feast. This salad was invented by a French chef in Russia in the second half of the 19th century and is still passed down from generation to generation. The article contains 5 recipes for this delicious dish.

Classic recipe for Olivier salad with sausage, peas, pickled cucumber

It is according to this recipe that Olivier salad has been prepared since the 70s of the 20th century. The very classics that we remember from childhood.

Cooking time: 30 min.

Servings: 6.

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  We cook potatoes, carrots, eggs. You can do this in one pan, just remember that the cooking time for these products is different, so watch the degree of their readiness. Cool the prepared salad ingredients, peel and cut into small cubes.
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  If your pickles are hollow and soft on the inside, then squeeze them out of excess moisture and also cut into cubes.
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  Remove the skin from the sausage and cut into cubes.
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  Drain the liquid from the peas and pour into a large bowl. Put chopped potatoes, carrots, eggs, cucumbers and sausage there, season with mayonnaise, mix. We taste the salad with salt and salt if necessary. The classic Olivier is ready, we decorate it with fresh herbs and serve.

Bon Appetit!

The original recipe for Olivier salad with the addition of apple

There are many variations in the preparation of Olivier salad, in fact, only a few basic ingredients remain unchanged: peas, potatoes, sausage, carrots, eggs and cucumber. We suggest making the salad even more juicy and add an apple to it.

Ingredients:

• Canned green peas - 1 can.
• Small potatoes - 3 pcs.
• Chicken egg - 3 pcs.
• Small carrots - 1 pc.
• Apple - 1 pc.
• Pickled cucumbers - 2 pcs.
• Doctor's sausage - 150-200 gr.
• Mayonnaise - 100 gr.
• Salt to taste.

Cooking process:

1. Boil vegetables and eggs. The time for cooking vegetables and eggs is different, so you can do this in one or more containers, but keep an eye on the cooking time. We are waiting for the vegetables and eggs to cool, peel and cut into cubes.
2. Remove the core from the apple and also cut it into cubes.
3. Remove the peel from the sausage and chop it.
4. Squeeze the pickled cucumbers from the liquid, cut into cubes.
5. Drain the juice from the canned peas, put it in a large bowl, send all the prepared ingredients there, season with mayonnaise, mix. Salt to taste and serve.

Bon Appetit!

A simple and delicious Olivier recipe without adding carrots

A set of ingredients for a salad is a matter of taste for everyone. By adding or removing one or the other products from recipes, you can find exactly the combination that suits you. However, do not forget that the basic components must be present, otherwise what kind of Olivier without peas? Therefore, in this recipe, we will only do without carrots.

Ingredients:

• Canned green peas - 1 can (200-250 gr.).
• Potatoes - 3 pcs.
• Egg - 3 pcs.
• Pickled cucumbers - 2 pcs.
• Boiled sausage - 150-200 gr.
• Bulb onions - ½ pc.
• Mayonnaise - 100 gr.
• Sour cream - 100 gr.
• Mustard - ½ tablespoon
• Salt to taste.

Cooking process:

1. For the salad, you need to boil potatoes and eggs. Cook the potatoes in their skins without adding salt, so it will definitely not fall apart. Cool boiled eggs and potatoes, peel and cut into small cubes.
2. Slightly squeeze the pickled cucumbers from excess liquid and cut into cubes. We also finely chop the sausage. Cut half the onion very finely with a knife.
3. In a separate container, mix the ingredients for dressing until smooth: mayonnaise, sour cream and mustard.
4. Put the ingredients, canned peas, potatoes, eggs, sausage, cucumbers and onions into a salad bowl. Pour out the prepared dressing, mix well and lightly salt. You can serve salad Olivier to the table both on a common dish and in portions.

Bon Appetit!

Low-calorie Olivier with sausage and cucumbers without mayonnaise

If you prefer low-calorie food, then we offer you a recipe for Olivier without the use of mayonnaise. This is the "lightest" version of the sausage salad.

Ingredients:

• Green peas - 200-250 gr.
• Unsweetened yogurt - 100 gr.
• Salt to taste.
• Chicken eggs - 3 pcs.
• Mustard - ½ tablespoon
• Cooked chicken sausage - 150-200 gr.
• Medium potatoes - 3-4 pcs.
• Small carrots - 1-2 pcs.
• Fresh cucumber - 1 pc.
• Pickled cucumber - 1 pc.
• Bulb onions - ½ pc.

Cooking process:

1. We wash and cook vegetables (potatoes and carrots) without adding salt, then cool, peel and cut into small or medium-sized cubes, according to your taste.
2. Cook eggs hard-boiled, wait until they cool, clean and grind.
3. Cut the cucumbers into cubes. Cut half the onion very finely. Remove the peel from the sausage and also cut into cubes of the desired size.
4. For dressing, mix yoghurt and mustard.
5. We collect in one bowl all the products, canned peas, potatoes, sausage, eggs, onions, cucumbers, carrots, add dressing to them, salt to taste, mix and send to the refrigerator for 20-30 minutes. Serve chilled salad to the table.

Bon Appetit!

Festive salad Olivier with smoked sausage and pickled cucumbers

Olivier salad with smoked sausage and pickled cucumbers turns out to be very satisfying, juicy, with an interesting taste. A great alternative to the classic salad variation.

Ingredients:

• Smoked sausage - 100-150 gr.
• Onions - ½ pcs.
• Boiled sausage - 100 gr.
• Table vinegar - 4 tbsp.
• Canned peas - 250 gr.
• French mustard - 1 tsp
• Mayonnaise - 100 gr.
• Chicken eggs - 2 pcs.
• Medium potatoes - 3 pcs.
• Pickled cucumbers (gherkins) - 2-3 pcs.
• Parsley - for decoration.
• Medium carrots - 1 pc.
• Salt to taste.

Cooking process:

1. We wash the potatoes and carrots, cook them without salt, drain the water and leave to cool. Then peel and cut into cubes.
2. Cook eggs hard-boiled, peel and grind.
3. Cut the pickled cucumbers into cubes or small rectangles.
4. Remove the peel from the sausage, cut into thin strips.
5. Cut the onion into half rings, scald it with boiling water, then fill it with vinegar, leave it for 7-10 minutes, drain the remaining vinegar.
6. For dressing, mix mayonnaise with mustard.
7. Drain the juice from canned peas, pour it into a bowl, add sausage, potatoes, eggs, carrots, cucumbers and onions to it. Season the salad with a mixture of mustard and mayonnaise, mix, salt to taste. Decorate the salad with parsley leaves.

Bon Appetit!