Classic Olivier Salad
6 servings
30 minutes
The fastest Olivier salad in the history of the editorial staff. You won't even notice how you cook it. The whole secret is that the vegetables for the salad are first chopped and then boiled in one pot. No extra containers - that means less cleaning and more time for pleasant holiday chores.
1
Prepare the ingredients.
2
Put water to boil in a large pot and in a saucepan. Salt the water in the large pot.
- Salt: to taste
3
When the water in the saucepan boils, gently add the eggs with a tablespoon so they don't crack. Boil the eggs for 12 minutes.
- Chicken egg: 4 pieces
4
Peel the potatoes and carrots. Cut the potatoes, carrots, sausage, and all cucumbers into 1 cm cubes.
- Potato: 400 g
- Carrot: 300 g
- Doctor's sausage: 400 g
- Cucumbers: 100 g
- Pickles: 100 g
5
When the water boils in a large pot, add the potatoes.
- Potato: 400 g
6
Add carrot to it in 2 minutes.
- Carrot: 300 g
7
Add the peas after another 4 minutes.
- Frozen green peas: 200 g
8
After 1 minute, drain the vegetables in a sieve and let them cool.
9
Once the eggs are boiled, cool them in ice water. Peel and dice them.
- Chicken egg: 4 pieces
10
Mix all the vegetables, eggs, sausage, cucumbers, and chopped dill.
- Potato: 400 g
- Carrot: 300 g
- Frozen green peas: 200 g
- Chicken egg: 4 pieces
- Doctor's sausage: 400 g
- Cucumbers: 100 g
- Pickles: 100 g
- Dill: 30 g
11
Before serving, dress the salad with a mixture of mayonnaise and sour cream. Add salt if necessary. Without dressing, the salad can be stored in the refrigerator for 3 days.
- Mayonnaise: 200 g
- Sour cream: 100 g
- Salt: to taste