Olivier with boiled sausage
4 servings
15 minutes
Olivier salad with boiled sausage is an adaptation of the classic Russian dish that has become a symbol of festive feasts. Originally created in the 19th century by chef Lucien Olivier, it has since gained many variations. In this interpretation, the traditional meat component is replaced with boiled sausage, giving the salad a softness and a slight spiciness. Potatoes and carrots add textural richness, while pickles bring a pleasant tanginess. Boiled eggs make the taste delicate and harmonious, and canned green peas add freshness. All of this is combined with aromatic mayonnaise, creating a perfect balance of flavors. The salad is versatile—it suits both festive gatherings and everyday dinners, delighting with its heartiness and traditional atmosphere.
1
Boil the potatoes in their skins and the peeled carrots whole, then cool.
- Potato: 3 pieces
- Carrot: 1 piece
2
Boil the eggs hard and cool them.
- Chicken egg: 3 pieces
3
Peel the potato and cut it into cubes. Slice the carrot into thin rounds.
- Potato: 3 pieces
- Carrot: 1 piece
4
Peel the eggs and chop them into cubes. Also, cut the sausage and cucumbers into cubes.
- Chicken egg: 3 pieces
- Boiled sausage: 250 g
- Pickles: 2 pieces
5
Mix everything, add green peas. Dress with mayonnaise and salt to taste.
- Canned green peas: 45 g
- Mayonnaise: to taste
- Salt: to taste