Olivier salad: classic recipe with sausage. Classic Olivier with sausage Olivier salad with sausage and onions

Of course, in modern cooking there are dozens of different variations on how to prepare Olivier salad (with mushrooms, shrimp, squid and other exotic things). But the most popular recipe remains the classic one - Olivier with sausage, always boiled, “Doctorskaya”.

Ingredients of Olivier - what besides sausage?

• Potato. You will need 4-5 medium-sized tubers for a standard salad bowl, approximately 500-600 g. The potatoes need to be boiled in their “uniforms,” that is, together with the peel, until fully cooked. To prevent the salad from turning out too starchy, do not take crumbly and easily boiled varieties, and also do not add too many potatoes to Olivier, observe the proportions.
• Carrot. For the salad you will need 1-2 medium carrots with a total weight of 200-300 g. This amount is enough to give the salad the sweetness and necessary diversity. Try to choose sweet root vegetables that are deep orange in color. They should also be boiled whole without peeling the skin.
• Boiled sausage. The meat ingredient for Olivier must be of high quality and always fresh, as it will not be subjected to heat treatment. The standard amount of “varenka” is approximately 400-500 g. “Doctorskaya” type sausage is suitable, always without lard.
• Chicken eggs. Olivier will take 4-6 pieces, preferably large and fresh. They need to be boiled hard, but no more than 10 minutes, then they will not be overcooked and will remain tender.
• Cucumbers. The original recipe uses pickled cucumbers, however, they can be replaced with pickled and partially fresh fruits. The amount is added to taste, depending on the degree of “saltness” of the product and size. As a rule, 1-2 pieces, approximately 150 g, are enough.
• Polka dots. You will need canned green pea brain varieties, sweet and especially tender. You need to carefully drain all the liquid from the jar so that it does not get into the salad and make it too watery. You will need a little more than half a standard jar.
• Onion. Gives the salad piquancy and sharpness. You can use onion or green onions. The quantity is adjusted to taste, as a rule, 1/2 of a medium onion or 5-6 green onions is enough.

What mayonnaise is suitable for dressing?

The classic Olivier sauce is mayonnaise. Buy “Provencal” in the store or prepare it yourself from eggs and vegetable oil with the addition of sugar, salt, mustard and lemon juice. The sauce should be moderately spicy and thick, balanced in taste; its task is to highlight, and not overwhelm, the taste of the other ingredients. The quantity is adjusted to taste, and it is important that the salad does not turn out too dry, but not too liquid. Start with 3 tablespoons of mayonnaise, and increase the amount based on the consistency of the salad.

Total cooking time: 50 minutes
Cooking time: 15 minutes
Yield: 4 servings

Preparation

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Classic Olivier is ready! Serve to the table in portions or in a common deep salad bowl. Bon appetit!

How to prepare the classic Olivier salad

To prepare a salad for 8 - 10 servings you will need:

• Boiled sausage - 400 gr.
• Potatoes - 4 pcs.
• Carrots - 4 pcs.
• Eggs - 8 pcs.
• Pickled cucumbers - 6 pcs.
• Green peas - 1 can.
• Salt - to taste.
• Pepper - to taste.
• Mayonnaise - to taste.

Step by step recipe classic salad"Olivier" with photo

1. Wash the potatoes and carrots. Let it cook in cold water. Vegetables must be cooked in their skins, preferably in different pans, because carrots can cook faster. The approximate cooking time for vegetables until fully cooked is 20-30 minutes. To check whether vegetables are cooked or not, pierce them with a knife. If the knife comes out easily, the vegetables are ready. After the potatoes and carrots are cooked, drain the water and leave them to cool.
2. At the same time as the vegetables, start boiling the eggs. Place them in cold, slightly salted water. Bring to a boil and cook for 10-12 minutes. Once ready, drain hot water and pour cold water over the eggs to make it easier to peel them.
3. Open a can of green peas and drain the juice. Pour the peas into the salad bowl.
4. Peel the eggs, chop, add to the peas.
5. Peel the potatoes and carrots, cut into cubes, add to the salad bowl.
6. Cut pickled cucumbers and sausage. Add to other ingredients.
7. If necessary, add salt and pepper. Be extremely careful with salt, do not over-salt the salad. Remember that one of the ingredients is pickled cucumbers, which themselves are salty. Therefore, before adding salt, give the salad a good stir and taste it.
8. Season with mayonnaise. Stir and taste. Add missing ingredients if necessary.
9. Salad ready! Before serving, you can decorate the dish with vegetable figures, finely chopped herbs or olives.

Such a familiar dish is always awaited festive table. So add a new element. Use your imagination. Bon appetit!

Although winter salad Olivier is considered an unspoken symbol of the New Year, so you don’t need a special occasion to cook it right now. Meat salad with boiled sausage, pickled or pickled cucumbers, peas and boiled potatoes became popular due to its ease of preparation, availability of ingredients, satiety and “signature” taste. Over time, many recipes have appeared that fit into the classic framework or include completely unusual ingredients, for example, fried mushrooms or an apple. Also, classic Olivier with sausage is often added fresh cucumber instead of salty canned peas replace with frozen. Some people always add boiled carrots, cut into bright cubes, while others believe that carrots should only be added to Capital salad. There is a lot of controversy about onions. Is he needed in Olivier? Which one is better – onion or green? Sausage is a separate matter. The “correct” recipe usually uses Doctor’s or Molochnaya, and if you want variety, you can use smoked.

It is customary to season Olivier with mayonnaise. But if you have your own reasons for not loving him, prepare dietary option with low-fat sour cream or Greek yogurt, adding a little mustard. It will also turn out delicious, although unusual.

We prepare Olivier salad according to the classic Soviet recipe - with boiled sausage, pickles and canned green peas

Ingredients:

• boiled sausage, without lard (Doctorskaya, Dairy, etc.) – 400 g;
• canned green peas – 400 g;
• potatoes - 4 medium-sized tubers;
• pickled cucumbers – 4 pcs.;
• chicken eggs, large (category CO) – 4 pcs.;
• not very large carrots - 2 pcs.;
• onion – 1 head;
• mayonnaise – 4-5 tbsp. l. (taste);
• salt, freshly ground pepper;
• fresh herbs - to decorate the salad.

How to cook - step-by-step instructions:

1. Boil potatoes and carrots in their jackets until tender (can be done in one pan). Separately cook hard-boiled eggs. Cool all cooked ingredients completely and peel. All ingredients need to be cut into small cubes. It is traditional to start with potatoes, but this is not necessary. Place the chopped potatoes into a deep bowl.



2. Grind the carrots in the same way.



3. Eggs to speed up the process. You can pass it through a special grill - an egg slicer. If there is no such device, cut it like the previous salad components - into cubes.



4. The shape of cutting cucumbers is the same.



5. But the onion needs to be chopped as finely as possible so that it does not overwhelm the flavors of the other components. Also, to get rid of excess bitterness, you need to pour boiling water over it. After chopping the onion, place it in a colander and scald. Wait for the liquid to drain and place the onion slices in a common bowl.



6. Now the sausage. Usually, “Doctor” or a similar variety is added to Olivier. If you don't want to deviate from the classic scenario, take any boiled sausages without adding pieces of lard or cheese. You can also use sausages. You also need to cut into cubes.



7. After pouring everything chopped into one deep container, add peas and mix well. It is better not to dress the entire portion of salad at once - it will lose its taste during storage. It is recommended to set aside the part that will be served, add salt, pepper, and seasoning.

https://www.youtube.com/watch?v=ozYjC8R98wM

Transfer the finished Olivier to a beautiful salad bowl and serve.

Modern classics: Olivier salad with sausage and fresh cucumbers - step-by-step preparation with photos

What's included (for 3-4 servings):

• potatoes - 2 tubers;
• carrots – 1 pc.;
• fresh cucumber – 1 pc. (not very large);
• boiled sausage (you can take smoked or sausages) – 200-250 g;
• chicken eggs (category C-1) – 2 pcs.;
• green peas – 100-150 g;
• onions – 0.5 pcs.;
• mayonnaise, salt - to taste;
• fresh herbs (whatever you like) - for decoration.

Classic recipe, described step by step:

1. It is better to cook the ingredients for the salad the day before so that they have time to cool thoroughly. Cut boiled carrots and potatoes, shelled eggs, sausage, and fresh cucumber into small cubes. As you chop, pour the ingredients into a bowl of suitable size.



2. Drain the liquid from the peas and add them to the salad as well. Chop the onion and pour into a bowl.



Instead of onions, you can put a small bunch of green onions in Olivier - this will make the taste of the salad softer.

3. All that remains is to add salt and season the dish with mayonnaise.



4. After mixing, you can serve.

https://www.youtube.com/watch?v=fgEczQ92J_g

Before serving, garnish with sprigs of fresh herbs.

How to cook a classic, real Olivier with Doctor’s type sausage and boiled carrots?



Products included in Olivier:

• Doctor's sausage (Milk, Cream, Tea, etc.) – 200 g;
• hard-boiled eggs – 2-3 pcs.;
• cucumbers (salted, pickled, pickled) – 200 g;
• potatoes, boiled in their skins – 200 g;
• boiled carrots – 100 g;
• canned peas – 150-200 g;
• thick mayonnaise – 100-150 g;
• black pepper, table salt - to taste.

How to make a salad - a simple recipe:

In principle, it can be submitted immediately. But some people prefer it when Olivier sits in the refrigerator for a while. Which version of the dish do you prefer - freshly prepared or infused?

Delicious and simple Olivier salad with ham or raw smoked sausage, mayonnaise and peas - the right recipe

Salad ingredients:

• smoked, semi-smoked, dry-cured sausage – 200 g;
• potatoes (not very large tubers) – 4-5 pcs.;
• chicken eggs, selected – 3-4 pcs.;
• carrots – 1 pc. (moderately large, 120 grams);
• pickled cucumbers – 4-5 pcs. (small);
• onion – 1 pc.;
• canned peas – 180-200 g;
• mayonnaise (homemade or store-bought) – 3-4 tbsp. l.;
• sour cream – 2-3 tbsp. l.;
• salt (not coarsely ground) – 0.25 tsp. (taste).

How to make the dish - step-by-step preparation:

1. Cook and cool carrots, potatoes, eggs in advance. Clean everything. Also remove the skins from the onion. Wash the peas and place in a sieve to drain the liquid. After the preparatory steps, start cutting. Everything needs to be crushed into a small uniform cube, the size of a pea. Cut the sausage, removing the casing. Smoked sausages will give the salad a special piquant flavor note.



2. Chop the potatoes and add them to the sausage.



3. Grind the eggs.



4. Carrot.



5. Chop the onion finer than the other ingredients. If you don't like it too spicy dishes, before adding the onion, you need to scald it with boiling water - the bitter taste will partially go away.



6. Chop the cucumbers.



7. Place peas, sour cream, mayonnaise and a little salt in a bowl with all the ingredients (you can add more salt later if it seems too little). Mix the dish well.

https://www.youtube.com/watch?v=gMyr6dI8hk4

Place in a beautiful bowl and serve.

Winter salad a la Olivier with corn grains and sausage or sausages, without carrots, potatoes and peas - very tasty

What you need for the salad:

• chicken eggs, large – 4 pcs.;
• cucumber – 1 long-fruited or a couple of short ones;
• boiled sausage – 250-300 g (you can take smoked or sausages);
• sweet canned corn- 200-250 g;
• mayonnaise, a little salt;
• parsley - a bunch (optional).

Recipe step by step how to cook:

1. Hard boil the eggs (7-9 minutes in boiling water), after cooling, peel and cut into cubes.



2. Grind the sausage using the same shape. Both smoked and boiled sausages go well with the ingredients of the dish. Even hunting sausages will do.



3. Slice the cucumber.



4. Place everything in a deep salad bowl, add salt, season with mayonnaise, and mix. If desired, add some finely chopped herbs and mix again.

https://www.youtube.com/watch?v=owmz77fCcYA

The salad is ready - very quickly, simply, tasty, no need to cook anything.

An interesting recipe for a classic Olivier with pickled and fresh cucumbers – prepare it step by step

What ingredients are needed, proportions for the salad:

• sausage (you can use ham) – 300 g;
• potatoes, boiled in skins – 2 pcs. (medium-sized);
• carrots – 1 pc.;
• eggs (category C-1) – 4-5 pcs.;
• canned peas – 4-5 tbsp. l.;
• frozen (fresh) green peas – 4-5 tbsp. l.;
• fresh cucumbers – 1 pc. (150 g;)
• pickled (salted) cucumbers – 1-2 pcs. (150 g);
• green onions - a small bunch;
• salt, pepper - a few pinches each;
• mayonnaise – 3-5 tbsp. l.;
• mustard (medium hot) – 1 tsp.

Classic method and cooking secrets:

You can try!

An almost perfect recipe for a meat salad based on Olivier with mushrooms, cheese and sausage (smoked, Krakow, half-smoked)

What you need to take:

• sausage (you can use smoked, boiled, sausages) – 200 g;
• chicken eggs – 2 pcs.;
• potatoes – 2 tubers (moderately large);
• carrots – 1 pc.;
• fresh champignons – 100-150 g;
• hard or semi-hard cheese – 100 g;
• pickled cucumbers (pickled) – 150 g;
• green peas (optional) – 3-4 tbsp. l.;
• sunflower oil, deodorized – for frying mushrooms;
• mayonnaise - how much will be needed for dressing;
• a little salt and spices.

And we will cook like this:

1. Wash the carrots and potatoes, boil without peeling them in salted water, leave to cool.
2. Hard boil the eggs, cool.
3. Chop the champignons into small cubes, fry in a small amount of vegetable oil until tender, add salt and pepper.
4. Cooled and cleaned boiled vegetables, as well as cucumbers, cheese, and eggs, cut into cubes.
5. Add mushrooms, peas, a little salt and mayonnaise to the crushed ingredients.

After stirring and finishing to taste, serve.

Light Olivier with apples, sausage and sour cream - the most unusual variation

Products needed for cooking:

• boiled sausage – 300 g;
• boiled potatoes – 3-4 pcs. (small tubers);
• apple (sour) – 2 pcs. (small);
• onion – 1 head;
• hard-boiled chicken eggs – 4-5 pcs.;
• carrots boiled until soft – 2-3 pcs.;
• pickled cucumbers – 3-4 pcs. or 7-9 gherkins;
• canned peas – 1 jar;
• sour cream - for dressing;
• salt - to taste.

Cooking process step by step:

1. Cut carrots, potatoes, eggs, sausage, cucumber and apples (peeled if desired) into medium-sized cubes.
2. Chop the onion more finely, and then pour boiling water over it to remove the sharpness.
3. All that remains is to mix everything in one bowl, add peas, sour cream, and a couple of pinches of salt. Stir - done!

How can you replace sausages in Olivier meat salad - classic and original options

• smoked chicken breast;
• smoked pork or beef brisket;
• boiled chicken or meat;
• sausages, sausages;
• Fish and seafood;
• mushrooms (fried, pickled).

The classic Olivier recipe, familiar to us from childhood, 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 a sauce based on soy sauce. Over time, the ingredients have changed due to the inability to obtain them.

Classic Olivier recipe with sausage, peas, pickled cucumber

IN classic version The recipe usually includes boiled sausage, canned peas and pickle. 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.

Cooking time: 55 min.

Servings: 6.

1 hour. 25 min. Seal

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 boiled sausage good quality.

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 and place in 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 it 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:

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:

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 Let's replace store-bought mayonnaise with low-calorie sour cream with a low fat content.

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, squeeze, and 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 onions.
   
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 It turns out 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:

Bon appetit!