The most important holiday for many in our country is approaching - New Year. The smells of tangerines and a live Christmas tree, the twinkling lights of garlands, the pops of champagne and traditional Russian New Year's treats - and Olivier salad. Despite the absence of a shortage of food, and moreover, a large selection of delicacies that make our eyes wide open, many of us remain faithful to tradition or habit and prepare them for the New Year's table. Unless they take some liberties and deviate from the classic recipe. By the way, what is he like? Let's look at the history of salad. What this dish was and is like in the 19th, 20th and 21st centuries. The material turned out to be large, so if you are here for a specific purpose, just select the content item that you need to quickly navigate. But if you have time and desire, read everything, look at the photos. Something might be useful or interesting.

Century XIX. What was he like

Real Olivier salad - French recipe

I think everyone knows the origin of the name: from the surname of the chef - owner of the French restaurant "Hermitage" in Moscow - Lucien Olivier. I assume that everyone has heard something about crayfish necks and hazel grouse. But not everyone knows the full ancient composition of the ingredients of this recipe. Here it is (source: Wikipedia):

* lanspik is a clear broth made from veal's head with vegetables, which is boiled, cooled, hardened and the result is jellied meat without meat, it is cut into cubes and added to the salad;

** blankets – bars;

*** Kabul soy is not a variety of soybean, but a spicy Afghani sauce.

Agree, the original original recipe has nothing in common with what we are used to seeing on our table! Therefore, we move 100 years forward, further from the hazel grouse and closer to our reality.

Century XX. What did you become

Olivier classic - step-by-step recipe with Soviet-era photos

It always seemed to me that everyone without exception knew him by heart. But statistics are a stubborn thing and show that this recipe is also the subject of a search on the Internet. So we look step by step.

What do you need

• potatoes – 1 (120g);
• carrots – 1 (100g);
• onion – 1 head (70g);
• sausage – 200g;
• egg – 1;
• pickled cucumber – 1 (80g);
• canned peas – 200g;
• salt and ground black pepper - to taste;
• mayonnaise – 3 tbsp.

How to cook

First, a little about the ingredients that are included in the composition. The quantity I indicated in the list is enough for a decent-sized salad bowl, for about 4-6 servings. If you need to prepare a “basin” for a large company, simply increase the quantity in the proportion you need.

Now answers to some questions:

How long to cook potatoes and carrots?

Place in a saucepan and fill with cold water so that the water completely covers and the level is about 3 centimeters higher. Place on the fire, cover with a lid and wait for it to boil. As soon as the water boils, reduce the heat to moderate and open the lid slightly. How long to cook depends on the size of the vegetables, the amount of water and the heating level. Just don’t forget about them so that the vegetables don’t fry, check them periodically with a knife - pierce them with the tip. You will feel when they become soft. Carrots are usually ready faster than potatoes.

How and how long to boil eggs?

Eggs should be boiled separately from vegetables. It is important to cook them correctly so that the yolk does not acquire an unpleasant bluish tint. To do this, put the egg in cold water, which should cover it completely, add a pinch of salt. Salt will help if the egg decides to burst. The white will coagulate in salt water and will not leak out of the shell. Place on the stove and wait for it to boil. After boiling, set for 1 minute, turn off the heat, cover with a lid and leave in hot water for 10 minutes. Then drain and pour in cold water to cool.

Do you need a bow?

I think it's necessary. To soften the taste, you can pour boiling water over it after cutting. The bitterness and smell will become less pungent.

What can you replace mayonnaise with?

If for some reason you do not accept this dressing at all, then only sour cream can be substituted with a reservation. But instead of store-bought, you can make homemade, which is easy to prepare with your own hands at home. It's really simple. .

Now all the products are ready and you can start slicing.

Salad ready! All that remains is to decorate it beautifully and serve it to the table. I will show examples of simple New Year's decorations for him below. For serving, you can use culinary forms - square, round. Just put it on a flat dish, transfer it to the salad form, lightly compact it with a spoon, and then carefully remove it.

Century XXI. What will he be like?

Olivier salad - recipes with photos, very tasty modern interpretations of the classics. In our age, we don’t cook it with anything! Below you will see the main variations on the theme of the most popular dish in Russia.

With sausage and fresh cucumber
What is included:

• eggs – 3;
• fresh cucumber – 1;
• potatoes - 1 tuber;
• sausage – 150g;
• peas - 3 tbsp;
• mayonnaise – 2 tbsp;
• salt - to taste.

With chicken and apple
Ingredients:

• apple – 1;
• boiled chicken - 1 leg;
• potatoes – 1;
• eggs – 2;
• peas – 2 tbsp;
• mayonnaise – 2 tbsp.

Recipe with meat

You may have heard the name “Winter” salad. Olivier differs from Winter in just one ingredient - meat. It is usually prepared with beef.

Ingredients:

• beef – 80g;
• eggs – 2 pcs;
• pickled cucumber – 1 piece;
• peas – 2-3 tbsp;
• potatoes - 1 (I used half, because the tuber was large);
• mayonnaise.

Nowadays, Olivier is often prepared even with seafood:

• with shrimps;
• with red fish: salmon, trout.

An interesting and more refined substitute for meat, and especially sausage, is boiled beef tongue.

Both seafood and tongue salads are best prepared with fresh cucumber, and the remaining ingredients can be left unchanged.

How long can Olivier be stored in the refrigerator?

It is best to store the dish without mayonnaise. When refilled, it can be stored for no more than 1 day. Shelf life without refilling is up to 3 days.

It cannot be frozen. Those. You can, of course, freeze it, but eat it after defrosting - no. Yes, you yourself will not do this. Potatoes and carrots will become like cotton wool, cucumbers and peas will run... Unsightly, unappetizing and may be harmful. Why spoil the delicious impression left by a good dish!

How to decorate a salad

Carving vegetables and fruits is, of course, entertaining, but it is more of a hobby and an art. Always busy housewives need to decorate in a way that is beautiful, original and simple. Therefore, I offer several decorations to choose from.

Snowman made from egg

Penguins made from olives and carrots with cheese inside.

Salad in the shape of a Christmas tree. It is shaped in portions in the shape of a pyramid, with sprigs of dill and pomegranate seeds placed on top.

On this optimistic note, I would like to wish everyone to find “their own recipe and cook their own most delicious Olivier. Bon appetit everyone!

The classic Olivier salad is a traditional dish not only for the New Year's festive table, but also for any other special events. The rest of the salads and appetizers can change and alternate with each other, but Olivier in one version or another is usually always present on the table. After all, every housewife wants to please the maximum number of guests, so 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 the Soviet times of total shortage, when in the autumn-winter-spring period only root vegetables suitable for long-term storage could be bought in stores, and no one even thought about fresh cucumbers, tomatoes, peppers and herbs before summer comes. Therefore, appetizers, salads and other dishes for the festive table were prepared from a small selection of available cheap vegetables, as well as some rare delicacies, purchased with great difficulty and set aside for a special occasion.

Although the original recipe for Olivier salad, which appeared in Russia in the 19th century through the efforts of a French chef, included hazel grouse meat, crayfish or lobster, black caviar, capers and fresh vegetables, such ingredients are not available to many people even now, and even in the scarce Soviet times they would have seemed simply fantastic. Therefore, the recipe for this salad was greatly changed and turned into what is now commonly called classic Olivier, which is easily prepared from the simplest ingredients, is not at all expensive and is liked by many of our compatriots, young and old.

Today I want to tell you how to prepare Olivier salad with sausage according to the classic recipe for the New Year or any other holiday table. Using boiled sausage for this salad may not be comme il faut, but it is very convenient, since the sausage is stored for quite a long time, does not require preliminary heat treatment and is available 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 fairly high cost, however, with cheaper sausage you can get an excellent salad if you are satisfied with its taste. High-quality boiled sausage gives the salad a delicate and pleasant meaty taste, a variety of “winter” vegetables give it satiety and different flavor shades, and pickled cucumber adds a bright and piquant note.

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

Useful information How to cook Olivier with sausage and pickles: ingredients for Olivier and a classic recipe with photos

INGREDIENTS:

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

COOKING METHOD:

1. To prepare Olivier with sausage according to the classic recipe, wash the potatoes and carrots thoroughly without peeling them, add cold water and put on medium heat. Bring the water to a boil, then reduce the heat under the pan and cook the vegetables at a low simmer until tender for 30 to 50 minutes.

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

2. Boil the eggs in boiling water for 10 minutes, then pour cold water over them 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 for onions and green peas) should be cut into cubes of the same size.

4. Peel the carrots and cut into cubes.

5. Peel eggs and cut into cubes.

6. Cut the boiled sausage into cubes.

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

Important! Be careful when choosing this product in the store, since Olivier requires salted, not pickled cucumbers. They can’t always be found in stores, but they will certainly be found at the nearest market.

8. Peel the onion and finely chop it. I usually use red lettuce onions for salads because they are more tender and flavorful than regular onions.

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

10. Salt the salad and season with mayonnaise.

11. Mix all ingredients thoroughly.


A very tasty and satisfying classic Olivier with sausage is ready!

Olivier salad with sausage is the most famous salad in Russia, which, as foreigners say, Russians serve for breakfast, lunch and dinner. Abroad, it is called nothing less than Russian salad; some emphasize that we are talking about potato salad, versions of which are found in almost every national cuisine.

Olivier salad was invented by the chef of one of the Moscow restaurants, Lucien Olivier, in the 19th century; the recipe was first published in the magazine “Our Food” in 1889. The history of its appearance is reminiscent of the history of the famous Caesar salad and the no less famous Kiev cake; the recipe was obtained by accident when, due to a lack of food, the available ingredients were mixed with a mayonnaise dressing and served to the guests. The new Olivier salad became so popular that there was a queue at the restaurant.

Step-by-step video recipe

Meanwhile, the salad recipe familiar to us all differs significantly from the original. One of Olivier's recipes from the 19th century includes the following ingredients: 2 hazel grouse, 1 veal tongue, ½ pound of pressed caviar, 1 pound of fresh lettuce, 25 pieces of boiled crayfish or 1 can of canned lobster, ½ can of pickles (canned vegetables), 1 can of beans (Kabul soybeans), 2 fresh cucumbers, ¼ pound capers, 5 hard-boiled chicken eggs, Provencal sauce (72.5% mayonnaise). Obviously, the new version with sausage is a modified recipe, so you shouldn't be surprised when you are served Olivier with fried potatoes and iceberg salad in an American cafe.

The traditional Olivier salad with sausage is a later version, which is also sometimes called Soviet Olivier. Its main difference is that it is prepared with the addition of boiled sausage - “Doctorskaya” or “Ostankinskaya”, due to which it acquires a very noble and delicate taste, despite the use of simple and affordable products.

Classic Olivier salad with sausage

The classic Olivier salad with sausage is prepared from boiled potatoes and carrots, pickled cucumbers, canned or pickled peas, boiled sausage and dressed with mayonnaise. You can add fresh or onions, dill or parsley to the salad.

Ingredients:

• 2 medium-sized boiled potatoes in their jackets;
• 1-2 medium boiled carrots;
• 2-3 salted or pickled cucumbers;
• 2 boiled eggs;
• ½ can of canned peas;
• 200 g boiled sausage;
• Provencal mayonnaise, small plastic packaging.

Preparation:

Preparing Olivier salad with sausage consists of cutting all the ingredients into small cubes, their size may vary. Season the prepared vegetable and sausage slices with mayonnaise and add salt if necessary.

You can watch the recipe in more detail in the video:

Very often you can find an Olivier recipe without boiled carrots, replacing pickled cucumbers with fresh ones. These are all quite decent versions of the Soviet version with boiled creamy sausage.

Olivier salad with sausage and sour cream and mayonnaise dressing

A large number of versions of Olivier are associated with his backstory. The appearance of the salad and its popularity led to new versions, for example, the Hermitage or Stolichny salad, very similar to the original. As a result, Lucien Olivier improved the recipe, which remained unknown to anyone.

You can enhance the creamy taste of Olivier with Soviet-style sausage by adding cream or sour cream; this version has a more harmonious taste when using fresh cucumbers.

Ingredients:

• 300g boiled sausage;
• 7 potato tubers;
• 6 pickled cucumbers;
• 6 boiled eggs;
• 5 boiled carrots;
• 1 can of peas.
• 200 g mayonnaise;
• 100 g sour cream;
• salt to taste.

Preparation:

Chop all the ingredients, add mayonnaise and sour cream, and add salt. Let the salad brew for 2-3 hours.

You can bring the taste closer to Lucien Olivier’s original salad by adding capelin caviar to the salad; a handful of iceberg lettuce will not hurt to support the crispy “component.”

Olivier salad with smoked sausage

There are many versions of Russian Olivier, including recipes with smoked or meat and, as an option, with smoked sausage (as an option, with ham).

Ingredients:

• 100 g smoked sausage;
• 300 g boiled sausage;
• 2-3 pcs. boiled potatoes;
• 2-3 pcs. boiled carrots;
• 5 pieces. boiled eggs;
• 5 pieces. pickled cucumbers;
• 1 can of peas;
• 1 small package of mayonnaise;
• salt.

Preparation:

Chop into cubes, season with salt and mayonnaise.

On a festive table, Olivier salad can be served in portions, laid in layers; the combination of different colors of products looks very elegant.

Non-classical Olivier salad with sausage, mushrooms and chicken

Initially, Olivier included different types of meat and offal, cherries, olives, gherkins, porcini mushrooms and pickled gooseberries, so the appearance of a modern recipe with sausage, mushrooms and chicken would be expected. This recipe is suitable for lovers of spicy and spicy foods.

Ingredients:

• 5 boiled eggs;
• 4-5 potatoes;
• 1 can of peas;
• 2-3 cloves of garlic;
• 2-3 pickled cucumbers;
• 300 g smoked sausage;
• 200 g fresh champignons;
• 200 g mayonnaise.

Preparation:

Fry chopped mushrooms with garlic in vegetable oil, chop other ingredients and mix with mayonnaise.

Olivier salad with sausage and pickled champignons

Olivier with pickled champignons produces quite an interesting taste. It can be prepared with either fresh or pickled cucumbers.

You can enhance the taste of this type of Olivier by adding celery leaves, which was also in the original Lucien Olivier salad.

Ingredients:

• 5 boiled eggs;
• 4-5 potatoes;
• 2-3 boiled carrots;
• 1/2 can of peas;
• 300 g boiled sausage;
• ½ can of champignons;
• 2-3 pickled cucumbers;
• 200 g mayonnaise.

Preparation:

Chop all ingredients and add mayonnaise.

Olivier with sausage and pickled onions

Continuing the theme of pickled ingredients, we suggest taking note of the recipe for Olivier salad with pickled onions. Some housewives add it raw to improve its vitamin qualities, but pickled it will obviously be more piquant.

Ingredients:

• 5 boiled eggs;
• 4-5 potatoes;
• 2-3 boiled carrots;
• 1/3 can of peas;
• 1 onion, pre-marinated in vinegar and water;
• 300 g boiled sausage;
• 2-3 pickled cucumbers;
• 200 g mayonnaise.

Preparation:

Chop all the ingredients and season with full-fat mayonnaise.

For a brighter color combination, you can use red onions. When serving in portions, you can decorate the salad with avocado slices.

Original author's recipe for a very tasty Olivier with sausage (without cucumbers and onions)

The key to the success of this salad lies in well-chosen proportions of ingredients. The salad turns out very tasty.

Ingredients:

• 10 eggs;
• 1 carrot;
• 3 potatoes;
• 400 g smoked sausage;
• 1 can of peas;
• small package of mayonnaise.

Preparation:

Boil the vegetables, cut everything into cubes and season with mayonnaise.

Serve this salad in tartlets or in a waffle cone with chips.

Olivier with sausage and chicken from Grandma Emma

Olivier salad for a large family should be made in sufficient quantities, so you can also add chicken to the ingredients.

Ingredients:

• 1 jar of pickled cucumbers (sweet);
• 5-6 potatoes;
• 2-3 large carrots;
• 4 small Antonovka apples;
• 5 eggs;
• 700 g can of peas;
• 2 legs of boiled chicken;
• 300 g boiled sausage;
• 3 onions;
• a bunch of dill;
• 500 g mayonnaise.

Preparation:

Boil raw vegetables, cut all ingredients into small cubes, season with mayonnaise.

Summer salad Olivier with sausage and herbs

This is a dietary salad option that can be prepared in the summer. Mainly based on fresh vegetables.

It is better to replace Provencal mayonnaise with Salad or low-fat sour cream.

Ingredients:

• 2-3 boiled eggs;
• 200 g boiled sausage;
• 2 fresh cucumbers;
• 4 young boiled potatoes;
• 100 g fresh peas;
• 1 bunch of fresh onion;
• 200 g mayonnaise;
• salt and pepper.

Preparation:

Blanch the peas well. Cut all ingredients and season with mayonnaise. Let it brew.

We also provide a recipe for the classic Olivier, which was made in the 80s. This is exactly the recipe that was used in the famous film “Enjoy Your Bath.” The recipe is for 10 servings.

Ingredients:

• 7 pcs. potatoes;
• 5 pieces. carrots;
• 6 pcs. pickled cucumbers;
• 6 pcs. eggs;
• 300 g doctor's sausage;
• 200 g mayonnaise;
• 100 g sour cream;
• salt to taste.

Preparation:

Boil potatoes, eggs, carrots. Chop everything, mix and season with mayonnaise.

Olivier salad with sausage without carrots

The option of preparing Olivier with sausage according to the classic recipe, but without carrots is also very popular. It can be called children's, since it is children who do not like boiled carrots.

Ingredients:

• 600 g boiled sausage;
• 5-6 pickled cucumbers;
• 1 can of peas (750 g);
• 3 potatoes;
• 3 eggs;
• 2-3 tbsp. spoons of mayonnaise;
• 100-200 g sour cream;
• black pepper and salt.

Preparation:

Boil vegetables and eggs, cut, season with sour cream and mayonnaise, adding pepper and salt to taste.

For a baby salad, add an extra apple. It will be much tastier.

Winter Olivier with sausage and apples

Try this winter salad with sausage and apples. It is characterized by a small amount of mayonnaise.

Ingredients:

• 400 g boiled sausage;
• 2 potatoes;
• 1 carrot;
• 1 apple;
• 3 eggs;
• 300 g pickled cucumbers;
• 200 g green peas;
• 1/2 onion;
• a bunch of dill;
• 150 g mayonnaise.

Preparation:

Boil the vegetables, hard-boil the eggs, chop all the ingredients and mix, seasoning with mayonnaise. Add finely chopped dill.

Classic New Year's Olivier with sausage

The cooking recipe is the same, but how to cut vegetables correctly is described in detail in the New Year's video. The amount of vegetables can be added by eye.

Ingredients:

• potato;
• carrot;
• eggs;
• cucumbers;
• 300 g boiled sausage;
• 3-4 large pickled cucumbers;
• mayonnaise to taste.

Preparation:

Cut the boiled vegetables into cubes so that their size is the thickness of your ring finger.

In pursuit of fashionable decoration for special events, we sometimes forget about the good old dishes that have delighted us since childhood. And it’s not surprising that many of us have already forgotten how to prepare Olivier salad, or rather its classic recipe with sausage, and it wouldn’t hurt to refresh your memory. Well, if someone wants to combine traditionalism and creativity, then for this case we have a couple of good and very interesting tips.

When it comes to preparing Olivier salad, either with or without sausage, many home cooks naively rely on luck and use deep memories as a cook’s guide. “I remember my mother cooked something like this. I put, like, this and that” and, at first glance, such a simple recipe for an ordinary holiday snack turns into a real gastronomic monster, with an excess of mayonnaise and potatoes, a bunch of unnecessary or, on the contrary, forgotten components.

In order not to play Russian roulette with Olivier and not waste food for nothing, this culinary instruction will put everything in its place and teach you how to properly make Olivier salad with boiled “Doctor’s” sausage, what components need to be prepared for this and, most importantly, in what quantities .

In addition, in practice, step by step and with all the details and photos, we will master the classic recipe for this delicious salad and its various original variations.

What is included in the Olivier Potato salad appetizer

Potatoes are perhaps one of the most important ingredients in the classic Olivier salad. It is this vegetable that makes up the bulk of the salad. However, so that our treat does not turn out too starchy, when preparing food for cooking, it is necessary to maintain the correct proportions.

Ideally, a regular 8-10 serving salad bowl takes about 6 medium tubers, which is approximately 0.5-0.8 kg. Based on this amount of potatoes, we will add the remaining ingredients.

Potatoes for salad must be boiled in their skins, but in especially original cases, you can opt for baked or fried. Our chef will tell you and show you more about cooking potatoes.

How to properly cook potatoes for salad (video lesson)

You can read how to properly prepare other vegetables for salad in our separate article.

Boiled sausage for classic Olivier

The second most important and largest component in this salad is the meat ingredient. And since we are preparing Olivier salad with sausage, we should stock up in advance on an excellent and fresh piece of boiled sausage, weighing 0.5 kg.

Also, sausages and boiled sausages are suitable for this important role. And for a more piquant taste, you can replace the traditional “Doctorskaya” with boiled smoked sausage or cervelat.

Eggs for salad

The third place of honor in Olivier in terms of mass fraction is given to eggs.

For an ideal ratio of products, 6 selected chicken eggs with a total weight (without shell) of 370-400 g will be enough. You need to cook them for no more than 10 minutes, then they will not be undercooked or overcooked, as required for Olivier.

cucumbers

Cucumbers will help add freshness and piquant saltiness to Olivier.

The original recipe used both fresh fruits and gherkins, which can be successfully replaced with ordinary pickled cucumbers or pickled cucumbers.

In our case, you will need 200 g of fresh vegetables (2 pcs.) and the same amount of canned vegetables (2 pcs. regular or 6 pcs. gherkins).

Carrot

Carrots are another root vegetable that appears in the recipe and needs to be boiled.

For an appetizer, you need no more than 3 medium carrots with a total weight of up to 350 g. This amount of this bright vegetable is enough to give the salad a slight sweetness and moderate variegation.

In rare cases, when you want to innovate the original recipe, Korean-style carrots are added to the salad; this is a rather bold decision, but very far from the classics of this appetizer.

Peas are a classic Olivier ingredient

Canned brain peas act as a kind of calling card of this legendary treat, so there should also be enough of it in Olivier.

1 jar contains approximately 260-280 g of pure product, and this amount is enough for our ideal proportions. The best solution would be to take fresh frozen green peas (300 g) instead of canned food and boil them in salted water for 10 minutes.

Also, sometimes, as a pea substitute, its closest bean counterpart is used - canned or boiled beans (red or white), which already negatively affects the original taste of the dish.

Onion

Onions (1 head) or green onions (100 g) simply must be in the Olivier salad, because without it this New Year's delicacy loses its sweet-spicy zest.

Our chef will tell you more about cutting onions for a salad appetizer.

How to quickly and correctly chop onions for salad (video guide)

What mayonnaise to use to prepare classic Olivier

And finally, mayonnaise, without which Olivier is not Olivier. 250-300 g of sauce will be just enough so that the salad does not turn out dry or too liquid.

Some people try to introduce sour cream, yogurt and other sauces into the recipe, but only “Provençal” can complete the culinary picture on a classic note. You can use homemade mayonnaise or its low-calorie equivalent.

Our chef will tell you and show you in detail about preparing homemade sauce for a salad appetizer.

How to make homemade mayonnaise, step-by-step video lesson

Only using this food set will we be able to properly prepare a delicious Olivier salad with sausage exactly as our mothers and grandmothers did. No mushrooms, apples, pineapples, seafood or other experimental additives should be added to the recipe. Of course, if you crave classics and not modern, although both will definitely be delicious.

And for lovers of the exotic (they still exist), we offer several modernized recipes.

Classic recipe for Olivier salad with sausage Ingredients

• Boiled sausage – 500 g + -
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