Olivier with cervelat
6 servings
60 minutes
Olivier with salami is a variation of the classic Russian salad that originated in the 19th century thanks to French chef Lucien Olivier. In this recipe, the traditional meat ingredient is replaced with salami, giving the dish a spicy, slightly smoky flavor. Boiled potatoes and carrots add softness to the salad, while chicken eggs provide richness. Crispy onions add freshness, and canned green peas contribute delicate sweetness. Dressed with mayonnaise, the salad acquires a creamy texture that perfectly complements spices and herbs. Olivier with salami is a versatile dish suitable for festive gatherings and cozy home lunches, offering nostalgic warmth and a richness of flavors.
1
Steam the potatoes and carrots until cooked, cool, peel, and chop finely. Peel and chop the onion.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 head
2
Boil the eggs hard, cool them, peel, and chop finely.
- Chicken egg: 4 pieces
3
Cut the servelat into very small cubes. Combine the vegetables, eggs, servelat, and green peas in a deep bowl, season with pepper and salt, add mayonnaise, and mix well. Place the Olivier in a salad bowl and sprinkle with finely chopped greens.
- Cervelat (servelat): 200 g
- Canned green peas: 230 g
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 200 g
- Fresh herbs: to taste
