Classic Olivier salad with sausage and pickles

Olivier salad with sausage and pickles is a classic dish with which to begin preparing for the New Year's feast. This salad was invented by a French chef in Russia in the second half of the 19th century. It was for a wealthy audience and even included cancer cervixes! Modern Olivier began in poor Soviet times and, like pizza in Italy, is designed for those people who can find and buy only the cheapest products. The article contains 5 modern recipes for this delicious dish.

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

It was according to this recipe that Olivier salad was prepared from the 70s to the 20th century. The same classic that we remember from childhood.

1. 
   How to prepare a classic Olivier salad with sausage and pickles? Cook potatoes, carrots, eggs.You can do this in one pan, but you just need to 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.
2. 
   If your pickles are hollow and soft inside, then squeeze them out of excess moisture and also cut into cubes.
3. 
   Remove the skin from the sausage and cut into cubes.
4. 
   Drain the liquid from the peas and place in a large bowl. Add chopped potatoes, carrots, eggs, cucumbers and sausage there, season with mayonnaise and mix. Taste the salad for salt and add salt if necessary. The classic Olivier is ready, decorate it with fresh herbs and serve.

Bon appetit!

Original recipe for Olivier salad with apples

There are many variations in the preparation of Olivier salad; in fact, only a few main ingredients remain unchanged: peas, potatoes, sausage, carrots, eggs and cucumber. We suggest making the salad even juicier and adding an apple.

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. Vegetables and eggs must be boiled. Cooking times for vegetables and eggs vary, so you can do this in one or more containers, but watch the cooking time. We wait until the vegetables and eggs have cooled, peel them and cut them into cubes.

2. Remove the core from the apple and also cut it into cubes.

3. Remove the skin from the sausage and chop it.

4. Squeeze the liquid out of the pickles and cut them into cubes.

5.Drain the juice from the canned peas, transfer it to a large bowl, add all the prepared ingredients there, season with mayonnaise, and mix. Salt to taste and serve.

Bon appetit!

A simple and tasty Olivier recipe without adding carrots

The set of ingredients for a salad is a matter of personal taste. By adding or subtracting certain products from recipes, you can find exactly the combination that you like. However, do not forget that the basic components must be present, otherwise what is 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.
• Onions – ½ pcs.
• Mayonnaise – 100 gr.
• Sour cream – 100 gr.
• Mustard – ½ tbsp.
• Salt - to taste.

Cooking process:

1. For the salad, you need to boil the potatoes and eggs. We cook the potatoes in their skins without adding salt, so they definitely won’t fall apart. Cool the boiled eggs and potatoes, peel and cut into small cubes.

2. Lightly squeeze out excess liquid from the pickled cucumbers 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 dressing ingredients until smooth: mayonnaise, sour cream and mustard.

4. Place the ingredients, canned peas, potatoes, eggs, sausage, cucumbers and onions into a salad bowl. Pour in the pre-prepared dressing, mix well and add a little salt. Olivier salad can be served on a common platter or in portions.

Bon appetit!

Low-calorie Olivier with sausage and cucumbers without mayonnaise

If you prefer low-calorie food, then we offer you an Olivier recipe without the use of mayonnaise. This is the “lightest” version of salad with sausage.

Ingredients:

• Green peas – 200-250 gr.
• Unsweetened yogurt – 100 gr.
• Salt - to taste.
• Chicken eggs – 3 pcs.
• Mustard – ½ tbsp.
• Boiled chicken sausage – 150-200 gr.
• Medium size potatoes – 3-4 pcs.
• Small carrots – 1-2 pcs.
• Fresh cucumber – 1 pc.
• Pickled cucumber – 1 pc.
• Onions – ½ pcs.

Cooking process:

1. 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. Boil the eggs hard, wait until they cool, peel and chop.3. Cut the cucumbers into cubes. Cut half the onion very finely. Remove the skin from the sausage and also cut into cubes of the desired size.

4. For dressing, mix yogurt and mustard.

5. We collect all the products in one bowl, canned peas, potatoes, sausage, eggs, onions, cucumbers, carrots, add dressing to them, salt to taste, mix and put in the refrigerator for 20-30 minutes. Serve the chilled salad to the table.

Bon appetit!

Festive Olivier salad with smoked sausage and pickled cucumbers

Olivier salad with smoked sausage and pickled cucumbers turns out to be very filling, juicy, with an interesting taste. An excellent 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 size potatoes – 3 pcs.
• Pickled cucumbers (gherkins) – 2-3 pcs.
• Parsley - for decoration.
• Medium sized carrots – 1 pc.
• Salt - to taste.

Cooking process:

1. Wash the potatoes and carrots, cook them without salt, drain the water and leave to cool. Then peel and cut into cubes.2. Boil the eggs hard, peel and chop.

3. Cut the pickled cucumbers into cubes or small rectangles.

4. Remove the skin from the sausage and cut into thin strips.

5. Cut the onion into half rings, scald with boiling water, then pour in vinegar, leave for 7-10 minutes, drain off the remaining vinegar.6. For dressing, mix mayonnaise with mustard.

7. Drain the juice from the canned peas, pour it into a bowl, add sausage, potatoes, eggs, carrots, cucumbers and onions. Season the salad with a mixture of mustard and mayonnaise, mix, and add salt to taste. Decorate the salad with parsley leaves.

Bon appetit!