Olivier with peas
12 servings
90 minutes
Olivier salad with peas is an iconic dish of Russian cuisine that embodies comfort and festive gatherings. Its history dates back to the 19th century when French chef Lucien Olivier created the original version with game, crayfish, and capers. The modern recipe has become more accessible and popular while retaining its heartiness and harmony of flavors. Tender potatoes and carrots, refreshing cucumbers, aromatic doctor sausage, and juicy green peas all come together in an appetizing ensemble finished with creamy mayonnaise. This salad is perfect for family dinners as well as formal events, filling the meal with notes of tradition and comfort.
1
Prepare all the ingredients.
2
Boil water in a saucepan, gently add the eggs with a tablespoon to prevent cracking. Cook the eggs for 13 minutes.
- Chicken egg: 4 pieces
3
Cut the potato and carrot into 1 cm cubes.
- Potato: 500 g
- Carrot: 350 g
4
Cut the sausage and both types of cucumbers into the same cubes.
- Doktorskaya sausage (bologna-style): 400 g
- Cucumbers: 150 g
- Marinated cucumbers: 100 g
5
Boil water in a large pot, add salt, and toss in the potatoes.
- Potato: 500 g
6
Add carrot to it in 2 minutes.
- Carrot: 350 g
7
Add the peas after another 3 minutes.
- Frozen green peas: 250 g
8
After 2 minutes, 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 like vegetables.
- Chicken egg: 4 pieces
10
Mix potatoes, carrots, peas, all cucumbers, eggs, sausage, and chopped greens.
- Potato: 500 g
- Carrot: 350 g
- Frozen green peas: 250 g
- Cucumbers: 150 g
- Marinated cucumbers: 100 g
- Chicken egg: 4 pieces
- Doktorskaya sausage (bologna-style): 400 g
- Dill: 20 g
- Parsley: 10 g
11
Before serving, mix the Olivier salad with mayonnaise. Add salt and pepper.
- Mayonnaise: 170 g
- Salt: to taste
- Ground black pepper: to taste
