Classic Olivier with Sausage
8 servings
30 minutes
The classic 'Olivier' salad with sausage is not just a dish but a true gastronomic legend of Russian cuisine. Its history dates back to the 19th century when French chef Lucien Olivier created his famous salad with exquisite ingredients. Over time, the recipe underwent changes to adapt to available products. The delicate combination of boiled vegetables, pickles, boiled eggs, and doctor sausage gives the salad a balanced taste – soft yet with spicy notes of pickled cucumbers. Mayonnaise makes it juicy and rich. Olivier is a traditional decoration for festive tables, especially during New Year’s celebrations, symbolizing comfort, joy, and warm family evenings. Elegant yet simple at the same time, this salad remains an unchanged favorite across generations.
1
Prepare all the ingredients.
2
Peel the potatoes and carrots, and cut them into small cubes the size of peas or slightly smaller.
- Potato: 400 g
- Carrot: 250 g
3
In a large pot, bring water to a boil, add the potatoes first, and cook for 2 minutes.
- Potato: 400 g
4
Add carrots to the pot and cook for another 4 minutes.
- Carrot: 250 g
5
Add peas and cook for another minute, then drain everything in a sieve.
- Frozen green peas: 200 g
6
Boil water in a small saucepan and gently place the eggs in it with a spoon. Cook for 12 minutes, then pour cold water to stop the cooking.
- Chicken egg: 3 pieces
7
Cut the cucumbers into cubes like the other vegetables.
- Pickled cucumbers: 200 g
8
Cut the sausage into cubes as well.
- Doktorskaya sausage (bologna-style): 300 g
9
Peel the eggs and also chop them.
- Chicken egg: 3 pieces
10
In a large bowl, combine the sausage, all prepared vegetables, chopped greens, and eggs. In this form, the salad can be stored in the refrigerator for up to 3 days.
- Doktorskaya sausage (bologna-style): 300 g
- Potato: 400 g
- Carrot: 250 g
- Pickled cucumbers: 200 g
- Frozen green peas: 200 g
- Spring onion: 30 g
- Parsley: 10 g
- Chicken egg: 3 pieces
11
Dress the salad with mayonnaise before serving. Season with salt and pepper to taste. Serve the Olivier garnished with greens.
- Mayonnaise: 150 g
- Salt: to taste
- Ground black pepper: to taste
