Classic Olivier salad with sausage and peas

Classic Olivier salad with sausage and peas is one of the main dishes on the holiday table. The Soviet classic dish is prepared with sausage and canned peas, but this was not always the case. The salad was the development of the French chef Lucien Olivier, who worked in Moscow: it included game meat, cucumbers, potatoes, olives, capers, Provencal sauce and soy sauce-based sauce. Over time, the ingredients have changed due to the inability to obtain them.

Olivier with sausage, peas and pickled cucumber - a classic recipe

The classic version of the recipe usually includes boiled sausage, canned peas and pickled cucumber. Whether to add onions is up to you, but we still recommend preparing it exactly according to the recipe for the first time. For a large company, the amount of ingredients needs to be doubled.

1. 
   How to prepare a classic Olivier salad with sausage and peas? Hard boil the eggs, to do this, pour water into them in a saucepan, add some salt, you can add a pinch of soda to the water. After boiling, boil the eggs for exactly 10 minutes, then quickly transfer them to ice water using a slotted spoon and let cool. Boil the potatoes and carrots in one pan without peeling. Drain the water from the peas and place them in a sieve to remove all the moisture. Weigh 100 g on the scales.
2. 
   Cut the red onion in half, remove the skin from half, cut into cubes and place in a sieve, pour over boiling water, and drain. This way the onion will definitely not be bitter, only a pleasant crunch will remain. Peel the potatoes and carrots, cut into medium-sized cubes. Without removing the peel, cut the pickled cucumber into small cubes and squeeze out the liquid with your hands. Mix cucumber, onion, potato and carrot cubes in a wide bowl.
3. 
   Remove the shell from the eggs and cut into standard size cubes. Add eggs and prepared peas to a common bowl.
4. 
   Peel the boiled sausage, cut into small cubes, and pour into the salad. Add mayonnaise to the Olivier (not necessarily the whole pack), sprinkle with ground pepper and salt, if necessary.
5. 
   Stir the salad so that the mayonnaise evenly coats each chopped ingredient. Taste and, if necessary, add salt.
6. 
   Dry the washed greens; you can divide them in half. Add one half to the salad and stir, leave the other half for decoration. Transfer the Olivier salad to a smart salad bowl and decorate beautifully with sprigs of greenery. Place in the refrigerator to soak for a while.

Bon appetit!

A simple and delicious recipe for Olivier with sausage, peas, fresh cucumber

Many housewives put fresh cucumber in Olivier instead of pickled cucumber. This choice is justified: the cucumber gives the salad a fresh summer taste, as if lightening it. However, to prevent the dish from turning out bland, it is better to mix fresh cucumber and pickled cucumber in a 1:1 ratio. The latter will add its own piquancy to the overall taste. And, of course, be sure to buy good quality boiled sausage.

Cooking time: 50 min.

Servings: 6.

Ingredients:

• Boiled sausage – 480 g;
• Frozen green peas – 180 g;
• Potatoes – 280 g;
• Carrots – 260 g;
• Onions – 140 g;
• Chicken eggs – 6 pcs.;
• Fresh cucumber – 170 g;
• Pickled cucumber – 130 g;
• Green apple – 1 pc.;
• Mayonnaise – 200 g;
• Sunflower oil – 15 ml;
• Butter – 25 g;
• Ground red pepper, salt - to your taste;
• Greenery - for decoration.

Cooking process:

1. Boil salted water in a saucepan, turn off the heat. Add frozen peas, blanch for 6-7 minutes, and then drain in a colander to drain excess moisture. Cut the peeled carrots into strips, place in a hot frying pan with melted butter, add vegetable oil and sauté over medium heat until soft for about 7-8 minutes, sprinkle with salt and ground red pepper. Add peas to the same pan, remove from heat and cool to room temperature.

2. Without removing the peel, cut the green cucumbers into strips, lightly salt them and place in a colander, let stand for 10 minutes. During this time, under the influence of salt, excess liquid will be released.

3. Hard-boil the eggs, peel and finely chop.

4.Remove the film from the boiled sausage and cut it into medium-sized cubes, approximately like the rest of the ingredients.

5. Also, without removing the skin, chop the pickled cucumbers into small strips and place on a sieve, squeezing out excess moisture.

6. Boil the potatoes until tender in their skins, then immediately put them in for 2 minutes. into ice water to remove the peel well. Cut into small cubes.

7. Finely chop the peeled onion, season with a pinch of salt and sauté in the pan in which the carrots were cooked until lightly browned.

8. Mix all ingredients in a salad bowl. Peel the apple and immediately grate on a coarse grater. Add apple and mayonnaise to the salad, taste and add salt if necessary.

9. Garnish with fresh herbs and let stand in the refrigerator for about 40 minutes. There is no need to hold it any longer; the cucumber and apple will release juice.

Bon appetit!

How to prepare a delicious Olivier salad with apples?

We don’t really like adding other products to the classic version, especially sweet fruits. However, with the addition of an apple, the salad is transformed: a different flavor is obtained, and as you eat it, you can feel the crunch of the apple cubes. It is better to take apples not sweet, but with a slight sourness.

Cooking time: 45 min.

Servings: 3.

Ingredients:

• Boiled sausage – 260 g;
• Canned peas – 120 g;
• Green apples – 2 pcs.;
• Potatoes – 2 pcs.;
• Chicken eggs – 2 pcs.;
• Carrots – 1 pc.;
• Leek – 1 stalk;
• Pickled cucumbers – 3 pcs.;
• Mayonnaise – 60 g;
• Lemon juice – 20 ml;
• Ground black pepper, salt to your taste.

Cooking process:

1. Wash the carrots and potatoes without removing the skins, cut off the tails and caps of the carrots, and boil the vegetables.Peel the potatoes and carrots, cut the pulp into small cubes and mix in a bowl.

2. Cut the boiled sausage into small pieces or cubes and add to the chopped vegetables.

3. Remove the top film from the washed leek stem, cut the stem itself into thin rings, add to a common bowl.

4. Peel and core green apples, cut them into cubes the same size as all the vegetables for the salad, and immediately sprinkle with lemon juice so that the apple pieces do not darken.

Peel the hard-boiled eggs, chop into cubes, and place in the Olivier preparation. Cut the pickled cucumbers into cubes, place in a sieve, drain and squeeze, add to the salad. Drain the peas and add them to the bowl. Salt and pepper the mixture.

6. Season the mixture of chopped ingredients with a small amount of mayonnaise. Stir thoroughly several times until all cubes are evenly coated with sauce.

7. Place a molding ring on the dish (you can cut it from a plastic bottle by cutting it off at both ends), lay out the salad, and put it in the refrigerator for 40 minutes. soak, then carefully remove the ring. It turns out a beautiful, even portion of salad in the shape of a cylinder. Serve chilled.

Bon appetit!

Step-by-step recipe for making Olivier without adding carrots

For people who cannot stand the taste of boiled carrots, the following recipe will come in handy: carrots in any form are excluded from it. The rest of the recipe is quite traditional.

Cooking time: 40 min.

Servings: 8.

Ingredients:

• Canned peas – 1 can;
• Boiled sausage “Doctorskaya” - 330 g;
• Potatoes – 2 pcs.;
• Fresh or salted cucumber – 2 pcs.;
• Chicken eggs – 5 pcs.;
• Mayonnaise – 6 tbsp. l.;
• Salt - to your taste;
• Parsley - for decoration.

Cooking process:

1. First of all, boil the potatoes in their jackets in salted water. The main thing is not to overcook, otherwise when stirring the potatoes will begin to spread and lose the appearance of beautiful cubes. Peel the finished potatoes and cut into even medium-sized cubes.

2. Make a puncture at the blunt end of the egg with a needle, making sure that the shell does not crack. This is necessary so that the shell can be easily removed later. Place the eggs carefully in boiling salted water with a pinch of soda and cook for 10 minutes. Peel, chop into cubes and add to potatoes.

3. Washed fresh cucumbers, without removing the peel, cut into small pieces, you can first remove the pulp.

4. Cut the boiled sausage into cubes and add to the rest of the chopped ingredients.

5. Open the can of peas, drain the water and place the product in a colander. This will relieve the salad from excessive wateriness. Add peas to the main mass.

6. Stir the salad, add salt if necessary.

7. Arrange Olivier among portioned salad bowls, seasoning with mayonnaise before serving. Garnish with washed parsley leaves.

Bon appetit!

Low-calorie Olivier with sausage and cucumbers without mayonnaise

To reduce calorie content from Olivier, you need to remove mayonnaise or replace boiled sausage with chicken. In this recipe, we will replace store-bought mayonnaise with low-fat low-calorie sour cream.

Cooking time: 50 min.

Servings: 9.

Ingredients:

• Boiled sausage – 160 g;
• Canned peas – 160 g;
• Pickled cucumber – 3 pcs.;
• Potatoes – 2 pcs.;
• Carrots – 2 pcs.;
• Chicken eggs – 3 pcs.;
• Green onion – 80 g;
• Sour cream 15% fat – 100 g;
• Salt - to your taste.

Cooking process:

1.Cut the boiled sausage into small cubes.2. Boil potatoes in their skins, peel and cut into cubes.

3. Boil hard-boiled eggs in salted water. Cook for 10 minutes. after the water boils, then immediately transfer to cold water and cool. When the eggs have cooled, peel them and chop them into cubes.

4. Boil the carrots, peel and cut into cubes.

5. Cut the pickled cucumbers with their peel into small cubes and squeeze, add to the salad.

6. Combine all prepared products in one large salad bowl or bowl, add peas, strained through a sieve.

7. Wash and chop the green onion feathers.

8. Add onion pieces to the salad.

9. Add sour cream and salt to the salad.10. Mix all the ingredients so that the sour cream is evenly distributed in the salad. Serve after 30 minutes. being in the refrigerator.

Bon appetit!

Olivier with smoked sausage and pickled cucumbers for the festive table

Olivier with smoked sausage is no less tasty than its traditional namesake, except that it has a richer, slightly “smoky” aroma. You need to buy sausage that is not dry; smoked cervelat is perfect.

Cooking time: 45 min.

Servings: 7.

Ingredients:

• Smoked sausage – 220 g;
• Canned peas – 130 g;
• Pickled cucumber – 3 pcs.;
• Chicken eggs – 3 pcs.;
• Potatoes – 3 pcs.;
• Carrots – 1 pc.;
• Salt, mayonnaise - to your taste.

Cooking process:

1. Boil potatoes in their skins, check if they are ready by pricking them with a fork. Cool and peel, cut into small cubes.

2. Carrots can be boiled in the same pan with the potatoes, then cooled, peeled and chopped into cubes of the same size, and added to the potatoes.

3.Remove the smoked sausage from the film, cut into identical pieces, and add to the salad bowl.

4. Hard-boil the eggs, cool in ice water and remove the shell. Cut into cubes and add to Olivier salad.

5. Cut the cucumbers with their skins into cubes, place in a sieve and squeeze out the marinade with your hands. Add the pieces to the salad.

6. Drain the liquid from the canned peas and place in a sieve. Add peas to the rest of the products.

7. Season Olivier with some mayonnaise; add salt if desired. Let it sit in the refrigerator and soak for about half an hour, then you can serve, garnished with fresh herbs, leftover eggs or green peas.Bon appetit!