Salad Olivier. Who didn't eat it? And you obviously got to this page because you have never cooked this popular salad :-).

The recipe for Olivier salad is very simple, like all ingenious. There are many recipes for Olivier, but as usual I will write the simplest one. There is no need to complicate your life with all sorts of wisdom that only gourmets will appreciate. And besides this, if you are preparing Olivier salad for the first time, then it is better to simplify the task as much as possible.

And I do not recommend buying a ready-made salad. My friends worked in supermarkets and they told me that finished products It is better not to buy there, because mostly not fresh products are used for its preparation. Therefore, it is better for Olivier to cook himself.

By the way, do you know that there is a sale of chocolate fountains? I didn't know until recently. They look especially cool at banquets.

Easy Olivier Salad Recipe

Olivier Ingredients:

250-300 grams of boiled sausage. (You can replace it with smoked meat, smoked chicken, salmon. The main thing is that you can cut it all into cubes)
- 4 boiled chicken eggs
- 4 boiled potatoes
- jar of green peas
- 4 pickled or pickled cucumbers
- mayonnaise (to taste, but it is better to buy at least 400 grams)
- you can also add boiled carrots and onions (but not everyone likes this).

Cooking salad Olivier:

1) You need to boil the potatoes. I usually clean it and cut it into 2-3 parts so that it cooks faster. In order to check if the potatoes are ready, you need to poke them with a knife. If it pops, then it's done. Let the potatoes cool down to make it easier to cut them into cubes.

2) Boil the eggs. Naturally twisted. This is about 9 minutes in boiling water.

3) We cut into cubes: sausage, boiled eggs, potatoes, pickles. The smaller it is cut, the better :-).

4) Take a large saucepan and mix everything. Adding green pea.

Salad ready:-). Mayonnaise is added before use. That is, it is better to store the salad in the refrigerator without mayonnaise. And when you serve Olivier, then add mayonnaise and mix.

Olivier salad recipe in photos:

Olivier salad ingredients:

We cook potatoes. It is better to cut it into 2-3 parts, so that it cooks faster:

Diced cucumbers:

Dice sausage:

Diced eggs:

Diced potatoes:

Pour everything into a bowl and add green peas:

Mix:

Add mayonnaise to taste before use:

The classic Olivier salad is a traditional dish not only for New Year's Eve. holiday table but also for any other special occasions. The rest of the salads and appetizers can change and alternate with each other, but Olivier in one form or another is usually always on the table. After all, every hostess wants to please the maximum number of guests, therefore, in addition to original culinary masterpieces, it is advisable to serve popular classic dishes that will resonate with almost every soul.

Olivier salad became widely known back in Soviet times of total shortage, when in the autumn-winter-spring period it was possible to buy only root vegetables suitable for long-term storage, but o fresh cucumber x, tomatoes, peppers and herbs, no one even remembered until the summer. Therefore, appetizers, salads and other dishes for the festive table were prepared from a small selection of cheap vegetables available, as well as some rare delicacies bought with great difficulty and set aside for a special occasion.

Although the original Olivier salad recipe, which appeared in Russia in the 19th century through the efforts of a French chef, included hazel grouse, crayfish or lobster, black caviar, capers and fresh vegetables, such ingredients are even now available to few, and even in short supply. Soviet time would seem like a fantasy. Therefore, the recipe for this salad was greatly altered and turned into what is now commonly called the classic Olivier, which is easily prepared from the most simple products, is not expensive at all and is liked by so many of our compatriots, young and old.

Today I want to tell you how to cook Olivier salad with sausage according to a classic recipe for the New Year or any other holiday table. Use boiled sausage for this salad, it may not be comme il faut, but it is very convenient, since the sausage is stored for a long time, does not require preliminary heat treatment and is presented in stores in a wide range in any price category. In my opinion, the most delicious Olivier is obtained with doctor's sausage, made according to GOST, which has a rather high cost, however, an excellent salad can be obtained with cheaper sausage if you are satisfied with its taste. High-quality boiled sausage gives the salad a delicate and pleasant meat taste, a variety of "winter" vegetables give it satiety and various flavors, and pickled cucumber brings a bright and spicy note.

Delicious, satisfying and inexpensive to cook, Olivier with sausage is a recognized classic for all time! And if you want to try another, very tender and juicy version of this salad, I advise you to cook a more healthy and dietary one.

Helpful information

How to cook Olivier with sausage and pickles: ingredients for Olivier and a classic recipe with photo

INGREDIENTS:

• 400 g boiled sausage
• 4 medium potatoes (500 g)
• 3 medium carrots (400 g)
• 4 medium pickles (400 g)
• 6 eggs
• 1 large can of green peas (400 g)
• 1 medium onion
• 120 g mayonnaise

COOKING METHOD:

1. In order to cook "Olivier" with sausage according to the classic recipe, thoroughly wash the potatoes and carrots without peeling, pour cold water over and put on medium fire. Bring the water to a boil, then reduce the heat under the saucepan and cook the vegetables at a slight boil until cooked through for 30 to 50 minutes.

Important! Try not to overcook the salad potatoes, otherwise they will be very difficult to cut into even cubes. After 30 - 35 minutes of cooking potatoes, start trying it for readiness every 5 minutes - if the knife easily enters the middle of the root crop, then it can be removed from the water. For salads, it is better to use young potatoes or varieties with a low starch content, such as potatoes intended for frying.

2. Boil the eggs in boiling water for 10 minutes, then pour them with cold water and cool for 10 - 15 minutes.

3. Peel the potatoes and cut into medium cubes.

Important! To prepare the most delicious Olivier with sausage, all ingredients (except onions and green peas) should be cut into cubes of the same size.

4. Peel and cut the carrots into cubes.

5. Peel the eggs and cut into cubes.

6. Cut the boiled sausage into cubes.

Traditionally, Olivier salad is made from doctor's sausage, but other boiled sausages are also quite suitable for it. good quality. When choosing a boiled sausage in a store, you should give preference to a product made in accordance with GOST, or carefully read its composition on the package. A delicious quality sausage should have pork and beef in the first places.

Important! Be careful when choosing this product in the store, as Olivier requires pickles, not pickles. They are not always found in stores, but they will certainly be found in the nearest market.

8. Peel and finely chop the onion. I usually use red lettuce onions for salads, as they are more tender and palatable than regular onions.

9. Put all chopped products in a large saucepan or bowl, since 2.5 kg of Olivier is obtained from the indicated amount of ingredients, and even in the largest salad bowl it will be impossible to mix them normally. Add green peas to the salad, after draining the liquid from the jar.

10. Salad and season with mayonnaise.

11. Mix all ingredients thoroughly.


Very tasty and satisfying classic Olivier with sausage is ready!

36 salad recipes for every taste

40 minutes

200 kcal

5/5 (1)

Salad Olivier with sausage and pickles

Kitchen appliances and utensils: cutting board, knife, grater, container for mixing ingredients.

Ingredients for Salad Olivier with Sausage

Step by step recipe

1. Peel four pieces of boiled potatoes, cut into small cubes and pour into a previously prepared container for salad.
   
   
2. One carrot is also peeled, cut into small cubes and poured into a container with potatoes.
   
   
3. Drain the liquid from one can of peas and place it in a bowl with ingredients.
   
   
4. Cut two pieces of pickled cucumbers in the same way as the previous vegetables, and pour into a salad bowl.
   
   
5. Four eggs can be chopped, or grated for convenience. Send the crushed eggs to the salad preparation.
   
   
6. Sausage in the amount of 400 grams cut into equal cubes of small size and pour into a container for salad.
   
   
7. When all the ingredients are cut, they must be carefully and thoroughly mixed, salt and pepper as desired. Mix again.
   
   
8. The final touch to the salad must be seasoned with mayonnaise. There should be enough mayonnaise so that the dish is not too greasy and liquid.
   
   

video recipe

Fans of video recipes can watch this short story. It shows detailed instructions for cooking.

• To reduce the preparation time of the salad, it is better to pre-cook and cool all the necessary ingredients.
• So that the boiled potatoes do not stick to the knife and do not stick together, it is necessary to grease the knife vegetable oil or wet with water.
• If you are not a fan of sausage, then, as an option, the recipe for the classic Stolichny salad with chicken is suitable for you.
• It will also become an excellent decoration for the festive table.

Olivier salad with beef

• Cooking time: 40-50 minutes.
• Servings: 3.
• Calories: 124 kcal per 100 grams of product.
• Kitchen appliances and utensils: small saucepan, cutting board, deep salad bowl, knife, containers for separate storage of ingredients.

Ingredients

Step by step recipe

1. one raw carrots, washed and peeled, cut into cubes of a sufficiently large size.
   
   
2. Thoroughly wash three pieces of raw potatoes, peel and cut into cubes approximately the same size as carrots.
   
   
3. While the potatoes are being cut, it is necessary to pour the carrots into a saucepan, pour cold water over it and put on a slow fire. Carrots after boiling should boil for about 3 more minutes.
   
   
4. Then send the chopped potatoes to the pan with the carrots. And continue to cook everything together for another 3 minutes.
   
   
5. To prevent the potatoes from overcooking and becoming too soft, add 1 teaspoon of vinegar to boiling water.
   
   
6. Peel three pieces of pickled cucumbers and cut into the same cubes as carrots and potatoes. Pour the chopped cucumbers into a bowl in which the salad will be prepared.
   
   
7. Add 6 tablespoons of young canned green peas to cucumbers.
   
   
8. Pre-cooked and chilled beef in the amount of 300-400 grams must be cut into cubes of the same size as the previous ingredients. Shredded beef is sent to a bowl with cucumbers and peas.
   
   
9. Meanwhile, potatoes and carrots should be ready. To drain the remaining water, the vegetables must be poured onto a sieve and left in it, then they will reach the desired degree of readiness.
   
   
10. After 2-3 minutes, potatoes and carrots will reach readiness, and then they can be washed with cold water. Shake well to remove all remaining water and pour into salad bowl.
    
    
11. Before dressing the salad with mayonnaise, salt it to taste and add 1 tablespoon of capers and 2 tablespoons of its marinade.
    
    
12. Then you need to season all 3 tablespoons of mayonnaise and mix thoroughly. The salad is ready to serve.
    
    

video recipe

Even more useful tips and the secrets of cooking Olivier salad with beef can be found by watching this video clip with the famous chef Ilya Lazerson.

• The number of salad servings is best calculated based on the ratio: 1 medium-sized potato = 1 serving.
• Do not add fresh cucumbers to the salad, as they reduce the shelf life of the dish.
• To increase the shelf life of the salad in the refrigerator, the egg must be added separately to each plate.
• To make the meat for the salad tasty, you need to start cooking it in already boiling water. Then the protein will instantly curl up and prevent the juice from flowing into the water, while maintaining the necessary taste.
• It can also be safely attributed to the classics of the culinary genre. And for a more casual lunch, you can use.

This is how easy and simple a banal simple dish can be turned into an exquisite one. cooking masterpiece that will surprise your family and friends. How do you prepare this simple salad? Feel free to share your ideas, tricks and secrets in the comments. We are very interested in your opinion.

Olivier salad is one of the most famous, delicious and popular salads known since the Soviet Union. For many years, Olivier has been the centerpiece, or rather salad, of any meal. What can I say, for so many years it has become a symbol of the New Year. Since the appearance of this salad, a large number of recipes for its preparation have arisen. Classic recipe Salad Olivier involves the use of boiled sausage and pickled cucumbers.

Today, recipes for its preparation with chicken meat, fresh cucumbers, apples and even shrimp with avocados. In my opinion, the most delicious among all kinds is a favorite since childhood. Olivier salad classic soviet. For the sake of fairness, it should be noted that the salad that we love so much originally had a completely different appearance, and composition.

It was invented by the French chef Lucien Olivier, the owner of the famous Hermitage restaurant in Moscow. famous chef presented his author's salad of hazel grouse, crayfish necks, boiled potatoes, olives and cucumbers in the restaurant menu, watering it with Provencal.

The new salad widely gained popularity abroad, where it began to be called Russian or hussar salad. In the thirties, another cook made some adjustments to the salad and called the salad in a different way. Now it began to be called the capital's salad, and later the name Olivier was assigned to it. And now let's consider Olivier classic salad recipe with sausage.

Ingredients:

• Potatoes - 5-6 pcs.,
• Eggs - 3-4 pcs.,
• Onion - 1 pc.,
• Carrot - 2 pcs.,
• Green canned peas - 200 gr.,
• Boiled sausage - 200 gr.,
• Pickled cucumbers - 2-3 pcs.,
• Salt,
• Mayonnaise.

Olivier classic salad with sausage - recipe

Pour hot water over eggs. Salt. Boil for 4-5 minutes over medium heat. Wash potatoes and carrots. Place the vegetables in a bowl. Fill them with cold water. Salt. Cover the saucepan with a lid. Boil vegetables for 35 minutes over low heat. Peel eggs, carrots and potatoes. Cut into cubes.

Finely chop the eggs.

Put the potatoes and eggs in a bowl in which you will prepare the Olivier salad.

Cut carrots into smaller cubes than potatoes.

Add it to a salad.

Peel, chop the onion into small cubes and add to the rest of the ingredients.

Salad Olivier classic with sausage. Photo

Olivier salad is one of the most beloved, traditional and popular salads in Russia. Every Russian housewife knows the recipe for this dish, and each has her own family recipe. secret recipe that is passed down through the generation. The male half especially likes this salad, because it is tasty, high-calorie, appetizing and satisfying.

Festive salad

This salad is made for holidays, celebrations, parties and other special occasions. New Year- the biggest holiday for many, and therefore the winter salad with sausage decorates the festive table in almost every Russian family, when the time is already approaching twelve, and the chimes are about to sound.

Salad ingredients are quite common and are the main products that every housewife has in the refrigerator: potatoes, green peas, carrots, eggs, chicken (or sausage) and mayonnaise. And how to cook Olivier salad with sausage correctly, you can find out in this article.

History of lettuce

Not everyone knows that the original version of the salad was created by Lucien Olivier in the 1860s. Lucien Olivier was at that time the chef of the famous French restaurant in Moscow called L "Hermitage, hence the very French name of this popular Russian salad. Olivier salad conquered absolutely everyone and became the restaurant's signature dish. The version of the original famous salad does not have nothing to do with what everyone knows today.

In the late nineteenth century, Ivan Ivanov, Olivier's sous chef, took advantage of the chef's absence and stole the salad's secret recipe. Soon after, Ivanov became a chef at the Moscow restaurant, and prepared a salad that was very similar to his mentor's salad, but with a different name "Capital salad (Stolichny)".

Olivier salad ("royal" version)

This delicious salad includes: one boiled veal tongue, five hard-boiled eggs, fillet of two boiled hazel grouses, 150 gr. pressed black caviar, 23 pcs. boiled crayfish or one large lobster, 230 gr. small pickled cucumbers, half a can of soy kabul (soybean paste), 250 gr. lettuce leaves, two fresh cucumbers, 150 gr. capers. Dressing with Provence sauce: 350 grams olive oil, beaten with two fresh egg yolks, with the addition of French vinegar and mustard.

Cooking method: cut all the ingredients into small cubes. Then season with Provence sauce.

In 1905, the Hermitage restaurant closed, and the secret recipe for Olivier salad began to be published in various books and culinary magazines. Variations of this salad began to appear frequently during the Soviet period, with less noble ingredients than during the Tsarist period, to make it accessible to all people. Such a tasty and rich salad was widely popular, and soon it became traditional dish Soviet holiday table, especially in new year's eve.

Olivier salad recipe with sausage today

There is not one, but dozens of Olivier salad recipes. The main difference is that some recipes use ham, while others use boiled or smoked chicken. The chicken version is often referred to as "Capital Salad" in the former Soviet republics.

Olivier salad is known in many countries, under the name "Russian salad", not only in the countries of the former USSR, but also in Croatia, Bulgaria, Serbia and Greece, as well as in Iran and Pakistan, Spain and Turkey, Poland and even in Argentina and Uruguay.

What is it about this salad that makes it so popular?

Olivier salad is potatoes combined with carrots, peas, sausage, pickles and hard-boiled eggs. Everything should be cut into approximately the same size. A combination of firm potatoes, sweet boiled carrots, crispy cucumbers, delicious green peas, tender eggs and mayonnaise, magically affects people. Ingredients are mixed together, each of which complements the dish and makes it special, to end up with a full range of salty, sweet and delicate flavors in every spoonful. Many lovers of this dish believe that the popularity of the Olivier salad recipe with sausage proves that it is already more than just a salad, and has long become a traditional dish of Russian cuisine.

Feature of Olivier salad ingredients

In order for the dish to turn out very tasty, you need to pay attention to the quality of each ingredient. You need to use potatoes that will hold their shape well, not crumble, and have a nice rich sweetness. Try carrots before you boil them, they should be sweet and fragrant. The best pickles for this dish are homemade, strong and crunchy, saturated with salt and with the addition of vinegar. The mayonnaise you use is also a very important ingredient, it must be of high quality and rich in fat. For a delicious Olivier salad with sausage, of course, you need a good boiled sausage of the highest grade.

Olivier salad ingredients

• 4-5 medium potatoes;
• 3 large carrots;
• 4 hard boiled eggs;
• 3 large pickled or pickled cucumbers (whoever likes what);
• 300 gr. frozen peas or one can of canned green peas
• 400 gr. boiled sausage of the highest grade.

Salad dressing is done like this:

• 1 cup high quality mayonnaise;
• 2 tbsp. l. chopped fresh dill (optional)
• 1 tsp mustard for piquancy;
• salt, pepper to taste.

The cooking process

How to cook Olivier salad with sausage? The first step is to start by preparing the potatoes and carrots. Wash potatoes and carrots thoroughly. Place the vegetables in a pot of cold salted water. Bring water to a boil, reduce heat and simmer until tender. Carrots will cook faster, in just 15-20 minutes, and potatoes in about 35 minutes. Be careful not to overcook the potatoes and carrots so they don't turn into a puree. After cooking, drain the water and leave to cool. Meanwhile, cook frozen peas according to package directions, or use canned green peas.

While the potatoes and carrots are cooling, you can boil the hard-boiled eggs at this time. Put the eggs in a saucepan, cover with water and put on the stove. Once the water boils, remove the pot from the heat and let them soak in hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.

Second step. After the eggs, potatoes, carrots have cooled, carefully peel the skin. You can use your fingers or the back of a knife to gently peel a thin layer of skin off the potatoes. You can remove or leave the carrot skin on if you like.

Third step. Pour the green peas into a colander so that all the water is glassed (if you are using frozen peas). Then you need to finely chop the potatoes, boiled sausage, carrots, pickles, eggs into cubes of the same size. Pour all chopped ingredients into a large deep bowl in order to conveniently mix all the ingredients. Then also pour ready-made green peas into a bowl. Mix mayonnaise, mustard, dill and spices separately in a bowl. Pour all the ingredients with the prepared sauce and mix.

Final step. Cover the salad and refrigerate for at least one hour or better overnight to firm up. This dish can be made ahead of time and keeps well in the refrigerator for up to three days.

Before serving, put the Olivier salad with sausage and pickles in a beautiful serving plate. Before serving, this dish can be beautifully and solemnly decorated with fresh herbs and vegetable roses.