Olivier salad is one of the most famous, delicious and popular salads known since the times of the Soviet Union. For many years, Olivier was the central dish, or rather salad, at any feast. Needless to 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. The classic recipe for Olivier salad involves the use of boiled sausage and pickled cucumbers.

Today, recipes for its preparation with chicken, fresh cucumbers, apples and even shrimp with avocado are widespread. In my opinion, the most delicious among all types is my favorite from childhood. Olivier salad classic Soviet. To be fair, it is worth noting 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 Moscow restaurant “Hermitage”. The famous chef presented his signature salad of hazel grouse, crayfish tails, boiled potatoes, olives and cucumbers on the restaurant menu, topped with Provençal.

This new salad has become widely popular abroad, where it began to be called Russian or hussar salad. In the thirties, another chef made some adjustments to the salad and called the salad differently. Now it began to be called the capital's salad, and later the name Olivier was assigned to it. Now let's take a look recipe for classic Olivier salad with sausage.

Ingredients:

• Potatoes - 5-6 pcs.,
• Eggs – 3-4 pcs.,
• Onions – 1 pc.,
• Carrots – 2 pcs.,
• Canned green peas – 200 gr.,
• Boiled sausage – 200 gr.,
• Pickled cucumbers – 2-3 pcs.,
• Salt,
• Mayonnaise.

Classic Olivier salad with sausage - recipe

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

Finely chop the eggs.

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

Cut the carrots into smaller cubes than potatoes.

Add it to your salad.

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

Classic Olivier salad with sausage. Photo

1. It is advisable to buy doctor's sausage for salad of good quality and without lard. Instead of doctor's sausage, "Olivier" can be cooked with boiled meat or ham.
2. When cooking vegetables for Olivier, it is advisable to salt the water well. With this preparation, the finished salad will no longer need to be salted.
3. It is advisable to cut all the ingredients for the salad the same size as the green peas, then when serving it will look more harmonious.
4. If you want to surprise with traditional Olivier, then the products can be cut into thin strips. The taste will remain the same, but this presentation may perhaps surprise you.
5. All prepared salad products must be completely cooled; you cannot assemble the salad with still warm vegetables or eggs. The taste will definitely be ruined.
6. After preparing the salad, do not immediately put it in the refrigerator. Let it stand for half an hour on the table, then serve or refrigerate.
7. Classic Olivier with sausage can be prepared in advance and stored in the refrigerator for three days; it is better not to mix the ingredients together, but simply put them in a container with a lid. This is possible provided that mayonnaise has not yet been added. Dress the salad and stir just before serving.

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 secret family recipe, which is passed down through generations. The male half especially likes this salad because it is tasty, high-calorie, appetizing and filling.

Holiday salad

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

The 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. You can learn how to prepare Olivier salad with sausage correctly in this article.

History of salad

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. The Olivier salad captivated absolutely everyone and became the signature dish of the restaurant. The version of the original famous salad does not have nothing to do with what everyone knows today.

At the end of the nineteenth century, Ivan Ivanov, Olivier's sous-chef, took advantage of a moment when the chef was out of office and stole the secret salad recipe. Soon after this, 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 (Capital).”

Olivier salad (“royal” version)

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

Method of preparation: cut all ingredients into small cubes. Then season with Provencal 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 in the Tsarist period, in order to make it accessible to all people. Such a tasty and rich salad was widely popular, and it soon became a traditional dish on the Soviet holiday table, especially on 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 called "Capital Salad" in 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 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. The combination of firm potatoes, sweet boiled carrots, crispy cucumbers, tasty green peas, tender eggs and mayonnaise has a magical effect on people. The ingredients are mixed together, each complementing the dish and making 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 recipe for Olivier salad with sausage proves that it is already more than just a salad, and has long become a traditional dish of Russian cuisine.

Features 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 fall apart, and have a pleasant rich sweetness. Taste the carrots before you cook them; they should be sweet and aromatic. The best pickles for this dish are homemade ones that are strong and crisp, loaded with salt and with a hint of vinegar. The mayonnaise you use is also a very important ingredient, it must be high quality and rich in fat. For a delicious Olivier salad with sausage, you naturally need good boiled sausage of the highest grade.

Ingredients for Olivier salad

• 4-5 medium potatoes;
• 3 large carrots;
• 4 hard-boiled eggs;
• 3 large salted or pickled cucumbers (whichever you like best);
• 300 gr. frozen peas or one can of canned green peas;
• 400 gr. boiled sausage of the highest quality.

Salad dressing is made like this:

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

Cooking process

How to prepare Olivier salad with sausage? The first step is to start by cooking the potatoes and carrots. Wash the potatoes and carrots thoroughly. Place the vegetables in a pan of cold salted water. Bring water to a boil, reduce heat and simmer until tender. Carrots will cook faster, only 15-20 minutes, and potatoes 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 instructions, or use pre-cooked canned green peas.

While the potatoes and carrots are cooling, you can hard boil the eggs. Place the eggs in a saucepan, add water and place on the stove. Once the water boils, remove the pan from the heat and let them sit in the 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, and carrots have cooled, carefully peel the skins. You can use your fingers or the back of a knife to carefully peel a thin layer of skin from the potatoes. You can remove or leave the carrot skins on if you prefer.

Third step. Place the green peas in a colander to drain all the water (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 the chopped ingredients into a large deep bowl to make it convenient to mix all the ingredients. Then also pour the prepared green peas into the bowl. Mix mayonnaise, mustard, dill and spices separately in a cup. Pour all the ingredients over the prepared sauce and stir.

The final step. Cover the salad and refrigerate for at least one hour, or preferably overnight, to let it set thoroughly. This dish can be made ahead and keeps well in the refrigerator for three days.

Before serving, place 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.