Classic Olivier with sausage and fresh cucumbers
8 servings
30 minutes
Classic Olivier salad is a symbol of Russian cuisine, embodying the coziness of family evenings and festive gatherings. Its history dates back to the 19th century when French chef Lucien Olivier created the original version of the dish at the Moscow restaurant 'Hermitage.' The modern version includes doctor sausage, fresh cucumbers, and apple, giving it a balance of softness and light acidity. Boiled vegetables, eggs, and green peas combine into a single texture, while mayonnaise and sour cream create a delicate dressing. Olivier is a versatile salad suitable for both festive dinners and everyday meals. It is especially tasty when allowed to sit in the refrigerator for a while, allowing the ingredients to meld better. This salad evokes nostalgia and brings generations together at one table.
1
Prepare all the ingredients.
2
Peel the potatoes and carrots, and cut them into small cubes the size of peas or slightly smaller. For convenience and speed, you can use special cutting tools.
- Potato: 400 g
- Carrot: 250 g
3
In a large pot, bring water to a boil, add potatoes first, and cook for 2 minutes.
- Potato: 400 g
4
Add carrots to the pot and boil for another 5 minutes, then strain.
- Carrot: 250 g
5
Chop the white onion into very small cubes.
- White onion: 100 g
6
Boil water in a small saucepan and gently add the eggs. 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.
- Cucumbers: 200 g
8
Peel the apple and remove the seeds, then cut it into cubes.
- Apple: 150 g
9
Cut the sausage into the same cube.
- Doktorskaya sausage (bologna-style): 300 g
10
Peel and chop the eggs.
- Chicken egg: 3 pieces
11
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
- Cucumbers: 200 g
- Dill: 20 g
- Chicken egg: 3 pieces
- Apple: 150 g
12
Mix mayonnaise with sour cream and dress the salad with this sauce before serving. Season with salt and pepper to taste. Serve the Olivier garnished with greens.
- Mayonnaise: 75 g
- Sour cream: 75 g
- Ground black pepper: to taste
- Salt: to taste
